Sunday School

WINE

Valpolicella “Altarol,” Valpantena, Corte Figaretto, ’24

Veneto, Italy

Bright, breezy, and just a little bit cheeky, this Valpolicella is the kind of red that refuses to sit still. From Corte Figaretto in the Valpantena valley of Veneto, it captures that easygoing, everyday Italian charm with a fresh energy that keeps you coming back for another sip.

Corte Figaretto is a family run estate led by the Figaretto brothers, who have built a reputation for balancing tradition with a lighter, more modern touch. Valpantena, one of the cooler pockets of the Valpolicella zone, helps preserve acidity and lift, giving the wine its lively, almost bouncy personality. The blend leans on the classic trio of Corvina, Corvinone, and Rondinella, handled gently to keep everything bright and expressive.

In the glass, it pops with sour cherry, red plum, and a hint of cranberry, with a sprinkle of dried herbs and a subtle almond note. The texture is juicy and soft, with just enough structure to keep things interesting.ring in a glass, with just enough attitude to keep things interesting.

$14 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