Sunday School
Sunday, April 2, 2017

Learn about and enjoy a different not-so-common wine, cheese, and beer every Sunday at incredibly low prices. School was never this delicious. Limit one each per guest at the Sunday School price, and please, no returns: if you try it, you buy it (and we think you’ll like it!)

WINE Rosado Listán Negro, Viñatigo, ’16
Canary Islands, Spain

Today’s wine comes from the capable hands of Juan Jesus and Elena Batista. And we do mean capable: he’s a professor of viticulture and enology at the Ciclo Superior de Vitivinicultura; she holds a Master’s degree in viticulture and oenology from the Universidad Politécnica de Madrid. And we do mean hands: their grapes are hand harvested and fermented with natural yeasts. Working with another wine wizard, Sr. Fernando Zamora of the Rovira i Virgili university, they study, preserve and vinify imperiled indigenous grape varieties. Known as “heroic viticulture,” this includes hand-digging a special hole for each new vine that they plant, to protect them from the region’s punishing winds. Their Listan Negro Rosado, a rosé of rare Listan Negro grapes, sings the story of its terroir: Canary Islands volcanic minerality in a pretty pink package. (Yes, that’s right: these wine geniuses also happen to live off the coast of Spain, or as we like to call it, “in [windy] paradise.”) Pretend you’re right there with them, heroically preserving rare grapes for generations to come, with a spritely spring glass of this crisp sipper, loaded with red fruit and a refreshing finish. ¡Viva España
$12½ glass · $7 glass

CHEESE Spring Brook Farm Reading
Reading, VT · Cow-R

Spring Brook Farm + Farms for City Kids Foundation = a cheese you can feel good about. This raw cow’s milk beauty is produced by groups of inner-city kids who spend a week at Spring Brook growing crops, collecting eggs, tapping maple trees, and crafting exceptional artisanal cheeses. This particular cheese is an American interpretation of famed Raclette, the Alpine melting cheese that is traditionally heated, melted, and shaved off of huge wheels over potatoes, bread…basically any white fluffy carb that they can get their hands on (and can you blame them??) Unlike Raclette, Reading has deep, nutty undertones; nonetheless, the salty funk that the classic is known for remains, and makes for one temptingly gooey goodie. Most like it melted, but we’re also fans of the cheese as-is, with mouth-watering salinity and a dense, creamy texture that begs for just one more bite.
$7 · $4

BEER Jack’s Abby Maibock Hurts Like Helles
Framingham, MA · 6.5%

Leave it to the lager specialists at Jack’s Abby to turn Helles on its head, right on time for the arrival of spring. Led by brothers Eric, Sam and – you guessed it – Jack Hendler, this Massachusetts brewery has eschewed ales, the darlings of craft beer, since their debut in 2011. Instead, they focus on lagers, fermented slowly over several weeks in contrast to the quickie week-long fermentation of most ales. Slower to produce; well worth the effort. Today’s Maibock, which is essentially the same style as a Helles Bock (hence the name), boasts a bold smoothness few ales could hope to match. The light golden color belies surprising strength, with malt-focused flavor balanced by the use of just enough hops to keep it from being cloying. This is a supremely drinkable beer that does anything but hurt like hell.
$6 / 16 oz DRAFT · $4½ / 16 oz DRAFT