Sunday School

WINE

Lambrusco di Sorbara “Piria,” Paltrineri, ’23

Emilia-Romagna, Italy

Lambrusco has a reputation problem, and Paltrinieri is here to fix it with a wink and a pop of pink fizz. “Piria” is made from Lambrusco di Sorbara, the lightest, brightest, and most aromatic member of the Lambrusco family, a grape that naturally wants to be pale, zippy, and refreshing rather than dark and sweet.

Grown on sandy soils between the Secchia and Panaro rivers, this wine pours a luminous blush and bubbles gently, more playful sparkle than party popper. Think wild strawberry, pink grapefruit, and fresh flowers, all wrapped up in a crisp, dry finish that keeps things moving.

This is Lambrusco for people who think they don’t like Lambrusco. Easy, joyful, and dangerously drinkable, “Piria” is made for aperitivo hours that accidentally turn into late nights and for anyone ready to rethink what this classic Italian fizz can be.

$14 glass   •   $10 glass

CHEESE

Chaseholm Farm Creamery Nimbus

Pine Plains, NY · Cow–P

Chaseholm Farm is a third generation creamery dedicated to sustainability and regenerative practices. Sibling duo, Rory and Sarah Chase, produce seven cheeses ranging from fresh farmer’s cheese to aged alpine on their certified organic farm in the Hudson Valley.

Nimbus is an extra rich and decadent triple crème cheese. Triple crème cheeses are made by adding crème fraîche to the milk during cheesemaking. This raises the fat content to 75% by dry matter. For comparison, butter has 80% fat by dry matter. These cheeses are very buttery but still show their ancestry with earthy undertones. The bloomy rind is aged for just 6-8 weeks, enough time to develop a fluffy exterior to protect the wheel’s oozy center. Today’s sparkly Sunday wine is the perfect pairing for Nimbus’ luscious, velvety butterfat texture.

$9  •   $6