Sunday School

WINE

Garnacha Blend “Delmoro Tinto,” La Comarcal, ’23

Valencia, Spain

From the sun-drenched hills of Valencia, La Comarcal is the project of winemakers Javi Revert and Javi García, two friends on a mission to showcase the lighter, more vibrant side of Mediterranean Spain. Working with old vineyards, native varieties, and minimal intervention in the cellar, they focus on making wines that are as joyful as they are expressive.“Delmoro Tinto” is a Garnacha-led blend sourced from organically farmed vineyards at elevation, where limestone soils and cooling breezes help preserve freshness despite Valencia's warm climate. Rather than chasing power, the goal is purity, allowing the fruit and landscape to take center stage.

In the glass, the wine is bright and energetic, with juicy raspberry, red cherry, and wild strawberry layered alongside Mediterranean herbs, a touch of spice, and a subtle mineral lift. Soft tannins and lively acidity make it wonderfully approachable, whether served at cellar temperature or with a slight chill. La Comarcal represents a new generation of Spanish winemaking that embraces tradition without being bound by it. “Delmoro Tinto” is an easygoing yet thoughtful expression of Valencia, proving that Garnacha can be every bit as fresh, elegant, and irresistible as it is generous.

$15 glass‍ ‍•  $11 glass

CHEESE

Idiazábal

Basque Country, Spain · Sheep–R

Long before smoking rooms existed, cheesemakers relied on the warmth of the family hearth to age their wheels. As they rested above the fire, the cheese slowly soaked up the fragrant smoke, creating the rich, distinctive flavor that has become Idiazábal's hallmark. Though the open fire has given way to modern smoking rooms, the magic remains.

Today, Idiazábal wheels are smoked at the end of the aging process before being lovingly brushed with oil, giving each one a glossy glow worthy of admiration. Tradition is taken seriously, though. The Denomination of Origin (D.O.) rules insist that only unpasteurized milk from the shaggy Latxa sheep may be used, and it must be coagulated with natural rennet. The payoff is well worth the fuss: a firm, dense cheese bursting with buttery, nutty richness and wrapped in a delicious veil of smoky charm that lingers long after the last bite.

$9‍ ‍•  $6