Sunday School

WINE

Otskhanuri Sapere, Khashmi, Andria Gvino, ‘21

Khakheti, Republic of Georgia

If you think you know red wine, this Georgian stunner is here to challenge everything. Made from Otskhanuri Sapere, one of Georgia’s oldest and most intense grape varieties. This deep, brooding wine is all about bold tannins, wild acidity, and flavors that don’t back down.

The mastermind behind it? Andria Gvino, a small, family-run winery dedicated to preserving Georgia’s ancient winemaking traditions. In Kakheti, the heartland of Georgian wine, they take a low-intervention approach, hand-harvesting their grapes and fermenting them in qvevri—giant clay vessels buried underground, just like winemakers there have been doing for over 8,000 years.

This wine is fermented on its skins for months, allowing it to develop inky-dark color, firm structure, and layers of complexity. Expect black cherry, tart pomegranate, dried herbs, and a hint of smoky spice, all wrapped in an electrifying acidity that makes each sip more interesting than the last.

Best enjoyed with deep philosophical conversations about the meaning of life. Decant it, sip it slowly, and let Georgia’s winemaking magic take over.

$14 glass   •   $9 glass

CHEESE

Jasper Hill Alpha Tolman

Greensboro, VT · Cow-R

Calling all cheese-loving bookworms! Mr. Alpha Tolman was a philanthropic dairy farmer responsible for building his local library and enriching the Greensboro community with many noble works. His namesake cheese is crafted using traditional Alpine methods of cooking and pressing the curds during cheesemaking, thus achieving a smooth, elastic texture and robust nutty flavors. The 10-lb wheels are washed with cultured brine (essentially saltwater), which lends a funky and delicious depth to the ripening paste beneath. A rose-colored rind protects a semi-soft cheese with a buttery, spring onion, hazelnutty flavor similar to a young Gruyere or Emmental. This cheese is both made and aged in the cellars at Jasper Hill Farm, one of Tria’s favorite domestic cheesemakers.

$9  •   $6