Sunday School

WINE

Cabernet Franc “La Contrie,” Saint-Nicolas-de-Bourgueil, Domaine des Geslets, ’23

Loire Valley, France

Along the banks of the Loire River in Saint-Nicolas-de-Bourgueil, Cabernet Franc takes on a lighter, more fragrant personality than it does almost anywhere else in the world. Domaine des Geslets farms in this historic corner of the Loire, where sandy and gravelly soils help produce reds that feel lifted, fresh, and deeply drinkable.

“La Contrie” is a classic expression of the appellation, made with a gentle hand to preserve Cabernet Franc’s natural brightness and charm. Rather than leaning into heavy extraction or oak, the focus here is on purity of fruit and a clear sense of place.

In the glass, it’s all crunchy red berries, violet, and fresh herbs, with a subtle earthy note that gives the wine a little grounding beneath its lively energy. The tannins are soft, the acidity keeps everything moving, and the whole thing feels effortless in the best possible way.

$15 glass‍ ‍•  $10 glass

CHEESE

Sbrinz

Lucerne, Switzerland · Cow–R

A time-honored classic among hard cheeses, Sbrinz (shpree-nts) is a slow-crafted treasure from the Alpine foothills of central Switzerland. This cheese celebrates seasonality, as it is only produced during the Summer months when cows can graze on fresh wildflowers and herbs. Made in the same method as Parmigiano-Reggiano, some even claim it came first! In this process, the curds are cut down to the size of a grain of rice to remove as much moisture as possible.

Sbrinz is aged for 36 months, resulting in a dense, crumbly, and delicate crystalline paste. It stands up bravely to heat, making it a trusted staple in Swiss cooking. Flavor-wise, it’s bold, nutty and slightly spicy, with hints of fruit and a buttery butterscotch finish. A true Alpine original with a touch of swagger.o

$9‍ ‍•  $6