Sunday School

WINE

Chillable Red “Fins Als Kullons,” Finca Parera, ‘23

Penedès, Spain

Some wines follow the rules, this one tosses them out the window. A rebellious blend of Xarel·lo, Garnacha Blanca, and Sumoll. Fins Als Kullons blurs the lines between red and rosé, light and deep, serious and totally carefree. One sip, and you’ll wonder why more wines don’t break the rules like this.

Behind this wild creation are Rubéen Parera and his father, Jordi, who transformed their family farm into a biodynamic wonderland of vineyards, almond, olive, and cherry trees. Since 2015, they’ve been Demeter certified, using regenerative farming and low-intervention techniques to create wines that truly reflect their land.

The grapes are hand-harvested, fermented separately with native yeast in stainless steel, then blended and aged for 9 months in cement tanks. No filtering, no fining, no sulfites—just pure, unadulterated deliciousness. The result? A playful yet complex wine packed with cranberry, strawberry, zesty citrus, and a touch of earthy minerality, all wrapped in a silky, feather-light body. Pair it with light bites, fresh air, or your favorite bad ideas. However you drink it, just don’t overthink it—this wine is here for a good time.

$16 glass   •   $11 glass

CHEESE

Cornish Yarg

Cornwall, United Kingdom · Cow-P

Cornish Yarg, a Spring-time offering, takes its name from the maker, Alan Gray (Yarg backwards!), who originally popularized the recipe. Alan allegedly found the instructions from 1615 in his attic and sold it to the Horrell family’s local farm in 1984.

Lynher Dairies, the current producer, is only about 2 miles away from the Horrell’s farm. Catherine Mead joined the Lynher Dairies team in the 90s and led the way until they moved production to a more modern, updated facility near Truro. The cheese takes inspiration from Caerphilly, a hard, crumbly white cheese. The key difference is that Cornish Yarg is wrapped in stinging nettles, but don’t worry, they’re completely edible! A team of “nettlers” apply the leaves once the cheeses are ready for maturation. The ideal leaf is young, large and fresh to protect the cheese, while allowing it to breathe and attract the bloomy white molds across the rind.

The Yarg is hand turned for about six weeks until it’s ready for the market. Cornish Yarg has a buttery yet earthy flavor with a decadent tangy crumble in the center.

$9  •   $6