Sunday, May 28, 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 Chenin Blanc “Force Celeste,” Mother Rock Wines, ’15
Swartland, South Africa
Ironically located about 50 km from Philadelphia, South Africa (practically our “neighbors” – who knew??), Johan Meyer’s winery proudly produces “natural wine, unfined and unfiltered.” What does that mean, exactly? That Johan has more time for surfing, for one thing. But that doesn’t mean he’s not devoted to his wines; quite the opposite. For funky Force Celeste, his grapes are hand-harvested into small lug-boxes to prevent the damage that can come from tossing them willy-nilly into larger bins. Some were harvested early, for acid and pH, while others were allowed to ripen more completely, bringing structure and aroma to the wine. A portion of the lot was whole-bunch fermented on skins for four weeks, and ultimately it was blended and bottled without fining (adding a substance to help particles precipitate out of the wine) or filtering (literally passing the wine through a filtering substance). The result? It’s hazy and lemon-y, a beautiful, natural expression of our halfway-around-the-world neighbors in South Africa.
$9½ glass · $5 glass
CHEESE Cabra Romero
Rhône-Alpes, France · Cow-P
Why should goats get to have all the fun? In Jumilla, cheesemakers have been coating their goat’s milk cheeses in various goodies for generations, including the famous Drunken Goat, which is soaked in red wine. Today’s unusual cheese is likewise made from Spanish goat’s milk, but rather than grapes, the cheesemakers turn to the region’s pigs for a little help. The creamy, chalky goat cheese is aged for between 20 days and two months, then rubbed with a veritable carpet of rosemary needles. How best to adhere the herb to the cheese? Why, lard, of course! Along with the rosemary, it’s liberally rubbed onto the cheese, helping the rosemary to stay put and imbue the entire round of cheese with pine-y, herbaceous notes that complement the natural tang of the cheese. The spiny rind gives Cabra Romero the surprising look of a cheese-y porcupine, but the flavor is far less prickly – and totally delicious.
$7 · $4
BEER Bell’s Pooltime Ale
Comstock, MI · 5.2%
Fun fact: Michigan is known in fruit circles (yes, there is such a thing) as the Cherry Capital of the World. It’s also home to one of our favorite craft breweries, pioneering Bell’s. Founded in 1985, these proud Michagan-ers resisted the siren song of Big Beer™ and have stayed 100% family owned even as their operation has grown from a local favorite to a national best-seller. Today’s beer brings both Michigan-proud products together: Pooltime Ale is Bells’ Belgian-style wheat ale infused with tart Montmorency cherries grown in the state’s Traverse City region. Bringing subtle tartness and juicy brightness to the beer, they enhance the ale’s inherently fruity character and complement the light clove notes. At 5.2%, Pooltime isn’t too boozy to reach for in the middle of a summer’s day, and that’s just what we would like to do, (pretty please, with a cherry on top brewed in).
$7 / 16 oz DRAFT · $4 / 16 oz DRAFT