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, and please, no returns: if you try it, you buy it (and we think you’ll like it!)
WINE Madiran “Haute Tradition,” Domaine Berthoumieu, ’13
South West, France
Thoughts of French wine conjure images of the grand châteaux of Bordeaux, the regal cellars of Champagne, and the sun-drenched vineyards of the Mediterranean coastline. But let’s not forget the more modest side of French wine: the traditional country vintages. Today, a prime example of one: Madiran, from South West, France – cassoulet country, where local grape treasures seldom seen elsewhere flourish. There have been vineyards planted here since the Gallo-Roman times, and their wines were appreciated as far back as the Middle Ages. The main grape of this red wine-only appellation is called Tannat, and the name (sounds like tannin, doesn’t it?) is a clue to its character. With a naturally astringent quality, Tannat is loaded with antioxidants and boasts unabashed, rich, earthy black fruit flavors. This particular Tannat makes a perfect accompaniment for all things rich in flavor, from sultry blue cheeses to Christmas spices like nutmeg, clove, and cinnamon. ’Tis the season, after all.
$10½ glass · $5½ glass
Franche-Comté, France · Cow-P
The French never waste an opportunity to make more cheese. Take Morbier: it was created as a way to utilize excess cheese curds after making Comté, one of the most renowned French Alpine-style cheeses. To make Morbier, surplus curds from the morning milk used for Comté production are ladled into molds, then covered with ash for protection until curds from the evening milk can be added to fill the mold. The result is a soft, squidgy cylinder with a line of ash traversing the center. While more modern production methods are employed to make Morbier today, this AOC (name controlled) cheese still looks the same as it always has. Inside the grayish-brown rind, the bulging ivory paste is balanced and nutty, with hints of hay and meadow. Today’s example is perfect for winter. We like it with a Saison or a cider.
BEER La Cabra Heapious Double IPA
Berwyn, PA · 8.0%
You don’t get named “Best Brewpub in the ’Burbs” by Philadelphia magazine and “New Brewery of the Year” by Philly Beer Scene unless you’re doing something right. Such is the case at La Cabra, though their beers rarely leave their Berwyn brewpub. (Though the SEPTA-friendly trek to see them is one we’ll willingly take!) Their seven-barrel, award-winning brewhouse allows brewmaster Dan Popernack to experiment with a wide range of styles, from crisp Pils to rich Barleywine. Here, a New England-style Double IPA brewed with what they describe as “an eye-watering amount” of Idaho 7, Simcoe and Galaxy hops, plus lactose for good measure. No hops are boiled in the making of this beer, which yields an epically smooth and creamy DIPA that is well worth the expedition to Berwyn. But we’re bringing it to you in Center City today because #beerfriendsarethebestfriends.
$9 / 16 oz · $6 / 16 oz