Upcoming events
Put it on your calendar!
Here is a list of what is coming up at Savour Wine and Cheese in the next few weeks
Come See the New Savour Wine and Cheese!

 

 

 If you are looking for a great gift for both Mother's Day and Father's Day, here it is: our next wine Dinner! (sold out, wait-listed)!

 
"Food and Wines of  the Pacific Northwest"
(Chef Matt Beach is cooking)!

Sunday, June 3
6 - 8:30 p.m.

$75.00 per person
(includes tax and gratuity)

Appetizers and Sparkling Brut - 6:30 p.m.

Presentation -  Wines of the Willammette - 7 p.m.

Oregon's Willamette Valley has become one of the most distictive and influential wine regions in the world - with Pinot Noirs to rival Burgundy leading the way.  Join us as we learn how this region came to be so important and where the future lies for the eonologist's most fickle grape and the wine lover's most elusive, ethereal wine - Pinot Noir. 

Sit-down Dinner - 7:30 p.m.

From the velvety Pinot Noirs of the Willamette Valley in Oregon to the powerful cabernets of Washington's Columbia Valley, we pair these incredible American wines with the succulent flavors of the pacific northwest: Fresh fish, cherry, farm-to-table summer vegetables, lavender, hazelnut, chocolate and coffee.  
 
Menu
 
Mushroom Tartlet
Duck Confit with Cherry
Wine:Roco Winery Brut Sparkling 

Roasted Sweet corn and tomatoes, over spring greens with lavender chevre  and smoked black pepper, 
creme-fraiche dressing
Wine: Cooper Mt. Biodynamic Pinot Gris
 
Artic Char with Citrus Beurre Blanc and Pistachio Relish
 Forbidden Black Rice 
Grilled Summer Vegetables
Wines: Roco Winery Gravel Road Pinot Noir and Chardonnay
 
Coffee and Hazelnut Pots de Creme with Chocolate Covered Espresso Beans
Wine: Gravel Bar Cabernet

 We are limiting this dinner to 40 people and we expect it to fill up quickly, so call with a credit card to reserve your spot.

 
We are also making name place tags - so please tell us the names  of the people in your party and also who you might like to sit with.
 
Call us at Savour (978 282-1455) to sign up now!
 
Send email inquires to kathleenperickson@gmail.com
 
or sign up online!
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 Saturday Tasting Wines from Around the Globe!
with Harry Z. of Main Street Wines
 
May 19, 2 - 5 pm
 
complimentary!
($5.00 suggested donation to Pathways for Children)
 
 
2016 Domaine de la Grenaudiere, Muscadet Sevre et Maine, Loire,  France ~ $13.99

Lemon-bright, sea-kissed and bone dry, Muscadet is the vinous child of the cool Atlantic and the Loire's river plains, a grape that screams of the sea and promises easy pleasure. Melon de Bourgogne, the vibrant grape that makes Muscadet, is the life-blood of the Ollivier winemaking family, as they've been crafting wines at the meeting of the Sèvre and Maine rivers on France's Atlantic coast since the eighteenth century. North Berkeley Imports' Muscadet is a special selection of older-vine fruit aged on fine lees for more body and texture, while preserving the tangy citrus kick that makes Muscadet so thirst-quenching.  Grapes are hand-harvested, pressed full cluster, then fermented on indigenous yeasts, aged in steel and concrete tanks on the lees.  Hinst of grapefruit rind, white flowers and crushed chalky oyster shells make this a spectacular match for briny oysters, cold shrimp and sushi.  What an ode to summer!
 
2016 Gerard Fiou, Sancerre, Loire, France ~ $19.99

Domaine Gerard Fiou is a small family domaine in the east of the Sancerre appellation in the town of Saint Satur. There are only a handful of producers here and the soil is unique in that it has a high percentage of silex (or flint) which typically is identified with Pouilly Fumé, which lies just across the Loire river. The domaine now has just under 10 hectares, and they are in the process of converting to certified organic viticulture. Only 15% of the Sancerre appellation has these special silex soils. The terroir, coupled with the older vineyards (an average of 60 years old), gives the wines have a unique and intense mineral expression that is distinctly Sancerre.
A Sancerre of this quality comes from old Sauvignon vines planted on the famous flinted hills of Saint Satur, covering the eastern side of the Sancerre appellation. Vinified in thermo regulated stainless steel tanks, this wine, maturing on its fine lees, is regularly suspended by "bâtonnage" for more than 6 months.  
This Sauvignon Blanc pairs very well with fish of delicate flesh and slightly earthy flavors, such as roasted John Dory with Fennel or Sole with Chanterelle Mushrooms in a garlic cream sauce. Try a free-range chicken stuffed with truffles ...  Perfection!
 
2014 Alquimista Cellars, Haiku Vineyard, Mendocino, CA ~ $49.99

"Alquimista is the Spanish word for Alchemist, altogether fitting since alchemy, the forerunner of chemistry, with its ancestry in Egypt, Greece and the Moorish world, was introduced to the West first in Spain in the 8th Century.
We adopted our name not only for its heritage of fusing science, art, spirituality, mythology, the elements, and enlightenment but as also as an inspiration to put into practice the essence of science and spirituality in our boundary-breaking, sometimes fanciful winemaking. We invite you to engage with us and in the language of our wine, the language of time and place, of vine physiology, yeast biology, fermentation, chemistry and careful, loving attention." (Alquimista Winemakers)

Select rows from this single vineyard fronting the headwaters of the Russian River in the shadow of the Mayacamas range yield yeasty, cookie dough and piecrust aromas on top of lemon blossom scents. Tropical fruit with zesty citrus overtones highlight the palate while hints of vanilla dancing on balanced acidity suggest a Chablis-like character.  
Production - only 56 Cases!
 
2015 Octopoda North Coast Cabernet Franc, California ~ $19.99
"Pulling you in like tentacles from the deep, Octopoda is the real deal in great Cabernet Franc. Some of the best Cabernet Francs produced in California are regarded for their profound elegance and aromatics.  The only problem is that finding a great one, and at a reasonable price is about as rare as spotting a mythical sea creature.  And, there's a reason that Cabernet Franc grapes are in higher demand and cost more on average then Cabernet Sauvignon. When carefully selected and produced, they can rival some of the best Cabernet Sauvignons out there.  Case in point, this one is really special and sucks you in.  
Inked from a single vineyard North of Calistoga, the 2015 Octopado Cabernet Franc oozes deep black fruits, volcanic minerals, camphor, and black cherries and graphite with flavors deeper than the Mariana Trench. Held captive for 14 months in oak barrels, this 2015 is absolutely stunning right now and should age gracefully for the next decade or more."  (And what a great price at $19.99 - you will see it elsewhere for $30.00 and up)!
Fruity yet restrained with aromas and flavors of cherries, blueberries and violets, backed by leather and peat. The wine is full and complex with structure and a great mouthfeel.
2015 Navigator Napa Valley Red ~ $22.99
"Navigator wines are made with the highest expression, sourcing our grapes from award-winning vineyards around Napa Valley. Our winemaking process elegantly focuses on blending to navigate exceptional depth and complexity.  Navigator Napa Valley Red Blend is made from 65% Merlot, 20% Petit Verdot, 15% Petite Sirah.  Aromas and flavors of black cherry, black plum, cocoa and baking spice will take you at least 10 fathoms deep as you savor sip after sip. Now, all you have to do is find your latitude and longitude, plot your position, and open this wine!" (Precison Wines)
 
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Our 5-part Wine Course, 
"Become a Wine Expert"
begins
Tuesday, October 2 at 6:30 pm
at Savour Wine and Cheese
76 Prospect St., Gloucester
 

 
The class runs for 5 weeks (four Tuesdays in April and 1 in May)

 
$250.00 - or $225.00 if paid in advance when you sign up.  Limited to 12 people - so call 978 282-1455 or email Kathleen, or sign up on line to save your place!

Added bonus - You get 10% off everything at Savour during the 5 weeks you are a "student."
 
Learn How to: 
Make a $10.00 bottle of wine taste like a $40.00 bottle of wine in minutes.  Save as much as 300% on wine in a restaurant.  Choose the best value in a wine store, and save at least 10% on every purchase.  Find a wine that will make both your food and the wine taste better together.
 
"Become a Wine Expert" will show you all of these "tricks of the trade" and more.  The five-part series, taught by Dr. Kathleen Powers Morgan, Ph.D., wine consultant, and author, will lead you step-by-step through the dizzying array of information about wine.
 
After taking the "Become a Wine Expert" course, you will order wine in a restaurant with confidence, enter any wine store and find the right wine at the right price, be able to choose the right wine for any food, and know the best tools for serving and preserving your precious stock.
 
"Become a Wine Expert" shares the insider secrets, gleaned from Dr. Morgan's years of experience with retail shops, four-star restaurants, wine distributors, importers, and wine makers from around the world.
 
This is the best way to learn what you personally like, so you can fully appreciate wine.  It is also perfect for couples and friends who want 
  to enjoy an activity together. Whether you are a complete novice or a seasoned veteran, "Become a Wine Expert" has something for you.
 
 Call Savour at 978 282-1455 to sign up today for only 250.00. ($225.00 if paid in advance). Cost of class includes notebooks and instructional handouts, vintage charts, food, and several high-quality wines, valued at over $700.00, to taste each week.
 
Class series includes: 1) Tasting Wine, proper evaluation of wine using techniques from the Court of Master Sommeliers, 2) White Wine Varietals, 3) Red Wine Varietals, 4) Wine Tips - Storage, Buying, Ordering in a Restaurant, Decanting, Choosing Glassware, Vintages, Proper Serving Temperature, and 5) Wine and Food "taste testing combinations."
 
Instructor - Kathleen P. Erickson, Ph.D.
Certified sommelier and wine educator, wine consultant,
Owner - Savour Wine and Cheese, and
Experienced lecturer on history, culture, and wine.
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Soup's On!
(Bone-broth and soups ready at Savour)!
With the temperatures dipping into the single digits, and the big game ahead, there is no better time for a steaming bowl of soup or nourishing bone broth from Savour's kitchen.  (And, in case you missed it, January was National Soup Month, so if you forgot to observe it, now is your chance)!  Katrina has been busy in the kitchen whipping up some of Savour's classics as well as a few additions.  We just finished a fresh batch of our deliciously warming, slow-cooked, healthy bone broth.  There is nothing better for sipping on a chilly winter day.

 
                           From "Eating Bird Food"

 We also have more of our classic Brunswick Stew (a tomato-based chicken delight) as well as the hearty, rich Tuscan vegetable stew, simmered with the rind of the famous Cravero Parmesan cheese.  And, just because one of our good customers, Lewis, told Katrina he was "craving it," she cooked up a full pot of her Mushroom Barley Flank Steak stew.  Finally, we have a new vegan option with "Three Sisters Black Bean stew."  The "three sisters" of Latin American cooking are corn, beans, and squash (butternut in this case).  All stews are cooled and vacuum-sealed the same day, and frozen in quart-sized mason jars, for absolute freshness.  Find them in our freezer, priced from $14.99 - $18.99.  So - whether you are dining alone, feeding a crowd of Super bowl fans, or taking a night off from cooking dinner for the two of you, these delicious, filling, flavorful soups will satisfy your cravings and warm your soul!


                                                                    From "A Food Centric Life"

We still have some places left for our Mardi Gras dinner this Sunday, Feb. 11 at 6 p.m.  Chef Matt Beach will be cooking again (Yay!), so we are thrilled to have him running the show in the kitchen.  We also just got an entertainment license, so we have our first musical event (a wonderful jazz trio, Krewe de Roux).  

Please come out and support these incredible local musicians.  In general, all your favorite local retail shops and restaurants absolutely need your support this time of year to survive.  Talking with many other business-owners in our area, this has been the toughest January in many years.  We so appreciate your support and encourage you to frequent other favorite businesses on Cape Ann.  In that spirit, I want to give a shout out to a few great restaurants in our area - Tonno (where we recently had one of the best wine-dinner experiences to be had on Cape Ann (along with C.K. Pearl, where Chef-Owner Patrick Shea continues to outdo himself with innovative, artful fine food) and Cygnet in Beverly Farms, now with new owners, a new executive chef and a great new wine list.  We are so fortunate to have business owners who care to do their best for their customers, so thank you for supporting all of us in the frigid days and nights of New England winter...maybe we should make it WINEter?
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UPCOMING EVENTS~   
Open Sundays now
from 2 - 5 pm
(Closed Mother's Day, though)!
 
 
 
 

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