Sunday School

Learn about and enjoy a different not-so-common wine, cheese and beer every Sunday—at incredibly low prices. School was never this delicious! Limit one each per guest at the Sunday School price. Please, no returns: if you try it, you buy it.

Syllabus for Sunday, September 21, 2014

Sunday's Wine

 

PAIS, PIPEÑO PORTEZUELO," LOUIS-ANTOINE LUYT, ‘13

Native Burgundian Louis-Antoine Luyt has become quite the active voice in the fight for independent, terroir-driven winemaking in Chile. After deciding he was sick of living in France at the age of 22 (rough life) Louis studied winemaking in both Chile and Los Angeles. Wines in LA were, to Louis, numb and without any vibrancy, nothing compared to the vibrant vinos he’d tasted in South America. So back to Chile he went, where he’s since been making excellent wines from varietals such as Pais. This grape goes back to the times of colonization in Chile by the Spanish; the grape vine is not indigenous to Chile and was first brought over in 1548. Also referred to by the nickname “Mission Grape,” it’s often used for table wines and in blends, but now is experiencing a well-deserved spotlight in the wine world thanks to producers such as Louis. Wines made from Pais are light bodied and brambly, with flavors of blackberry, dried cherry and good acid.  Minerally with sweet spices and a simultaneously racy/earthy aftertaste, we suggest sipping this one with a meat plate and a spicy sheep’s milk cheese.

Sunday School Price   $9½ glass    $5 glass

 


 

IDIAZÁBAL

Long ago in the Spanish Basque Country bordering the Atlantic Ocean and France, the mountain shepherds lived in tiny huts. They made cheese from the milk of their sheep and stored the wheels inside of stone chimneys. As the cheese aged, it absorbed smoky flavors from the dry air inhabiting the cramped chimney towers. Lucky for these shepherds, people liked the smoky richness of Idiazábal and its popularity grew quickly. Today the wheels acquire their trademark flavor from time spent in smoking rooms gently seasoned by beech and hawthorn wood. Each wheel is brushed generously with oil, giving a shiny finish to the already fatty sheep’s milk. The Denomination of Origin (D.O.) regulations that protect Idiazábal are quite strict. Only the unpasteurized milk from the Latxa breed of sheep can be used, and the milk must be coagulated with natural rennet from the lambs. The incredibly nutty and buttery cheese is firm, dense and infused with seductively smoky undertones.

Sunday School Price   $7½    $4

 


Sunday's Beer

 

GREAT LAKES OKTOBERFEST

(Cleveland, OH · 6.5%)

Can’t make it to Munich this year for Oktoberfest? Celebrate the arrival of autumn and a 200-year-old beer tradition locally with this deliciously drinkable Oktoberfest lager from Cleveland’s Great Lakes brewery. Brewed with traditional Munich malts and Mt. Hood hops (a descendant of the traditional Hallertau hop historically used in this style of beer), this brew has an impressive crisp, herbal aroma balanced by biscuity maltiness. A pleasant toasty sweetness and dry herbal hop flavor pervades. With a light creamy texture, medium bitterness, and malty sweetness, the Oktoberfest lager is about as drinkable as it gets. Take a sip and transport your taste buds to the world’s biggest beer bash!

Sunday School Price    $5½ / 12 oz   $3 / 12 oz

 

 

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