April at Curio is a month of discovery – in the glass, on the plate, and in the cellar. The WineStations have been refreshed with a wave of new selections alongside some returning favorites, so there’s always something worth exploring whether you’re a regular or walking in for the first time. On the food side, the spring menu is here: Cream of Asparagus Soup with brown-butter croutons, a Primavera Flatbread with lemon-infused ricotta and fresh asparagus, and Pomodoro Caprese with mozzarella medallions and pesto – bright, seasonal dishes that pair beautifully with what’s in the machines and on the list.
Curio Wine School returns this month with two classes that reflect exactly what we love most about wine. On April 15th, we’re heading to South Africa — one of the world’s most exciting and underexplored wine regions, with old-vine Chenin Blanc, expressive Pinotage, and a winemaking culture that rewards the curious. Then on April 22nd, in honor of Earth Day, we turn our attention to natural, organic, and biodynamic wines: what those terms actually mean, how they show up in the bottle, and why they matter. These are the wines at the heart of what Curio is all about.
Whether you’re coming in for a class, picking up your Bottle Club selection, or just settling in with a glass and something from the new menu, April gives you plenty of reasons to stay a while. Spring has arrived — and it tastes exactly like this.
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