April 2020 Box: Off Their Plate

Each month we hand the mic over to a Boston Somm who talks about where they came from and why they love what they do. But right now, our partners in the restaurant industry are hurting. They’re at home. These men and women who devote their lives to making our evenings out a little more special, have no one to serve. Right now, they are worried about their own livelihoods. 

Instead of continuing with business as usual, we want to do our part to help until the industry is back at full force. We will be donating Upper Glass proceeds to a different Boston-based relief effort until our friends are back on the floor doing what they love. 

This month you’re receiving four wines chosen by the Wine Press Team. We’re keeping it in the family until this crisis is behind us. In the meantime, we hope you’ll join us in contributing to the relief effort. This April we’re contributing to Off Their Plate. This grassroots organization was created to provide meals to nurses and doctors working the frontline and jobs to those who are out of work due to restaurant closures. They have raised nearly $150,000 in wages and have made more than 22,000 meals. To learn more, visit their website here.

Valdibella Ninfa: This briny, light-bodied white is full of toasted brioche and fresh ocean air. Pair it with homemade cioppino or Spicy Tuna Maki from your neighborhood sushi joint. 

Brooks Amycas: This white is no slouch. It is bursting with fresh gardenia blossom and lime zest. Sip with a savory watermelon salad or something from the raw bar. 

Swick Bring It: A savory red for every menu. If there’s any fruit here it’s wrapped in bacon. “Bring It” is all about cracked peppercorn and strawberries smothered in aged balsamic. Flippin' delicious.

Vittoria Frappato: Straight up candy for grownups. Cherry pie, candied orange peel, and a whiff of sharpie. Who doesn’t give a little sniff when you take the cap off?