Sunday School

WINE

Sparkling Chenin Blanc “She’s Electric,” Pierre Borel, ’23

Loire Valley, France

Pierre Borel is a young vigneron based in Bourgueil, better known for Cabernet Franc but increasingly making a name for himself with Chenin Blanc. He farms organically and works his vineyards almost entirely by hand, with a minimalist approach in the cellar. “She’s Electric” comes from Chenin grown in his Clos de Pavée vineyard, on the deep gravel soils that define his corner of the Loire.

The wine is a little different every year, depending on what the vintage gives Borel. Some years “She’s Electric” is bottled still, while others have the right combination of acidity and fruit for a little sparkle. The 2023 is the sparkling version, made naturally and bottled with no added sugar, fining, or filtration.

In the glass, think crisp green apple, lemon, pear, and a slightly cider-like edge, with lively bubbles and a stony, savory streak. It is bright, dry, energetic, and just a little bit untamed.

And clearly, Borel has excellent taste in music. “She’s Electric” is a wink to Oasis, and this bottle has the same general energy: loud enough to get your attention, catchy enough to keep you coming back, and probably best enjoyed with the volume turned up.

$18 glass‍ ‍•  $12 glass

CHEESE

Buttered Pumpkin Triple Crème

Stephentown, NY · Cow–P

Triple crème cheeses get their indulgent reputation by adding crème fraîche to the milk during the cheesemaking process. This boosts the fat content to a swoon-worthy 75% by dry matter (that’s how fat and protein are measured, since moisture changes as cheese ages). For context, butter clocks in at 80%. The result? Lush, ultra-buttery cheeses that melt on the tongue, with just enough earthy character to remind you they’re still very much cheese.

Today’s Sunday selection is a limited-edition cheese crafted seasonally for serious pumpkin lovers. Prior to aging, Four Fat Fowl’s St. Stephen wheels are cut in half and layered a blend of savory spices including cinnamon, nutmeg, ginger and annatto for a bright orange hue. The wheel is reassembled and aged for just three weeks to create a fluffy, white rind that protects the silky, dense paste. Get in the spooky spirit with this seriously seasonal treat.

$9‍ ‍•  $6