Sunday School

WINE

Rosé Txakoli, Getaria, Bixigu, ’23

Basque Country, Spain

This Txakoli is a bright pink breeze from the cliffs of Getaria, where the vines overlook the sea and tradition always comes with a twist. Behind the bottle is Jon Perurena, a young Basque winemaker with deep roots and a restless spirit. He farms steep, salt-sprayed vineyards by hand and makes wine with the kind of joyful precision that comes from knowing exactly where you’re from and wanting to share it. Bixigu means “juicy” in Basque, and this wine lives up to the name without ever losing its edge. A blend of Hondarrabi Beltza and a splash of Hondarrabi Zuri, fermented in stainless steel and bottled with a natural spritz, it hums with energy. Strawberry skin, crushed herbs, lime zest, and a breath of ocean mist all race across the palate with a refreshing snap. There’s lift, lightness, and something quietly electric in every sip. No fuss, no filler. Just the pulse of the coast in liquid form.

$12 glass   •   $8 glass

CHEESE

Toma Piemontese Riserva

Piedmont, Italy · Cow–P

Parmigiano-Reggiano may be the “king” of cheeses, but Toma Piemontese is the OG Italian formaggio. Historians date production of this cheese back to the 11th century AD. High up in the Alps, farmers heated and dry-salted curds of cow’s milk, aging them until a rind developed that made the cheese indistinguishable from a stone. Today, when we crack that rough-hewn exterior, you’ll notice pronounced aromas of fresh earth and grass, instantly transporting you into the mountains where the cows graze. On the palate, this triedand-true crowd-pleaser is nutty and slightly sweet, with a rich, buttery character near the rind. It’s no wonder it was historically used as a condiment to lend flavor to the simple soups favored by peasants living in the mountains. We especially like it with a glass of sociable red or an Old Fashioned.

$9  •   $6