Sunday School

WINE

Getariako Txakolina, Agerre, ’24

Basque Country, Spain

For three generations, the Agerre family has farmed a single vineyard on the hillsides above Getaria, a medieval fishing village on Spain's Basque coast facing the Bay of Biscay. Emilio Agerre now runs the winery alongside his wife and son, making just a small amount of wine each year, all from grapes grown, fermented, and bottled on-site.

The wine is made from whole-cluster pressed Hondarrabi Zuri, the native grape that thrives in these salty, wind-swept vineyards. Fermentation happens with native yeasts in stainless steel at cool temperatures, then the wine spends about six weeks on its lees, a step that builds a little extra texture and depth into what is otherwise a very light, zippy wine.

The result is a pale, bright white with green apple, lemon, and citrus notes, backed by a distinct salty edge and a gentle spritz on the finish. Traditionally poured from high above the glass to aerate it and wake up that fizz, it's a refreshing, easygoing wine practically built for sunny days by the coast.

$16 glass‍ ‍•  $11 glass

CHEESE

Barn First Creamery Quinby

Westfield, VT · Goat–P

Meet Quinby, Barn First Creamery's irresistibly pudgy Brie-style goat cheese from Merlin Backus and Rebecca Velazquez. Expect creamy fresh milk flavors, a subtle mineral edge, and just the right goaty tang.

What began in 2013 with just two goats has grown into Barn First Creamery's thriving farmstead micro- dairy. Quinby is a seasonal treat, made only from April through December, a delicious reminder that some of the best things can't be rushed.

At Barn First, every cheese comes with a family connection. Quinby included, its name is drawn from Rebecca and Merlin's family tree. Velvety with a lively goat's milk finish, it's the perfect partner for a bright, zippy white wine. Enjoy!

$9‍ ‍•  $6