Sunday School

WINE

Langhe Nebbiolo “Avene,” Massimo Rivetti, ’22

Piedmont, Italy

Tucked into the rolling hills of Piedmont, the Massimo Rivetti Family Farm has been tending vines for five generations, crafting wines that whisper stories of tradition, terroir, and a touch of stubborn Italian passion. Their Langhe Nebbiolo “Avene” is no exception—a high-altitude beauty from one of the loftiest vineyards in the region, where steep slopes demand everything be done by hand.

Nebbiolo is often known as the grape behind the regal Barolo and Barbaresco, but Avene takes a more playful, approachable route. Aged for a year in large Slavonian oak casks, it emerges with all the elegance of its noble cousins but none of the wait time. A fragrant bouquet of crushed raspberries, violets, and wild herbs lures you in, while a sip unveils bright tart cherries, earthy spice, and a waft of pine. The tannins? Polished and charming, never pushy.

If Barolo is the tuxedo-clad guest at the party, Avene is the effortlessly cool friend in a perfectly worn leather jacket—classic, confident, and ready to steal the show. Pour a glass, take a deep breath, and let Piedmont’s magic unfold.

$16 glass   •   $11 glass

CHEESE

Blu del Moncenisio

Piedmont, Italy · Cow-P

Piedmont is the home to many famous Italian cheeses such as Robiola Piemonte, Gorgonzola and the majestic Castelmagno. Blu del Moncenisio is made high on the Moncenisio Plateau and the earliest references date to the 11th century.

Blu del Moncenisio, also called Murianengo, or simply Moncenisio in the local dialect, bears a strong similarity to its more famous cousin Gorgonzola. While similar, Gorgonzola falls under strict regulations and must be made from cow’s milk. Moncenisio has the luxury of being produced from cow’s, sheep’s or goat’s milk, or any combination thereof. This cheese is lightly pressed during the cheesemaking process, unlike almost all other blue cheeses which are uncooked and unpressed, allowing for a looser curd structure.

Moncenisio has a very dense paste that explodes on the palate. The rustic, naturally occurring rind encases this smooth, blue paste that is simultaneously pungent, peppery and even… provocative.

$9  •   $6