Savour Schedule of Events
with Lizzie Stern from Vineyard Road Wines
March 18, 2 - 5 pm
($5.00 suggested donation to Rathways for Children)
I'm so excited about this weeks tasting with Lizzie Stern from Vineyard Road! While Kathleen and I strive to bring you wines from exceptional producers, we think this weeks' wines are truly extraordinary! We hope you enjoy them as much as we do. I will miss you this week as I'll be in the Rhone, working hard to taste wines until I find some worthy of you, and I promise not to stop until I find some!
Check the upcoming events, lots of exciting things ahead! When I return, I'll be celebrating my one year Anniversary at Savour. Hard to believe a year has gone by so quickly! I'm looking forward to celebrating many more, and spending more time with you in the years to come, sipping and savouring many delicious wines. Be well, see you soon! (Katrina Sullivan)
2012 'Hooked' Riesling, Nahe, Germany
The grapes in this wine come from the vineyards of Tim Frolich,
winemaker of Savour favorite Frolich~Shafer Estate Riesling. Slightly off dry, there are notes of green apple and pear while the palate leans toward ripe peach and nectarine. Best of all, this wine showcases the sleek minerality that defines the Nahe region of Germany. Riesling is a perfect pairing with many different foods, especially the abundance of seafood our coastal neighborhoods have to offer.
2015 Anne Sophie Dubois 'l'Alchemist' Fleurie, Beaujolais, France
Anne Sophie Dubois is part of a younger generation of rising stars in Beaujolais, having studied the craft of fine winemaking in Volnay. Farming organically with very little intervention, she makes a Beaujolais Blanc as well as three expressions of Gamay. The l'Alchemist has lovely aromatic complexity, with layers of fruit, and a highly perfumed nose of raspberry and spice. Dark berry, rose and white pepper finish the wine. Now I want roast duck, and of course, some of this spectacular Fleurie!
2014 Stafford Hill, Pinot Noir, Willamette Valley, Oregon
Bill Halloran starts with high quality farming techniques, using sustainable farming practices, including organic and biodynamic disciplines, carefully managing crop loads to ensure optimal ripening.
Small lot processing and fermentations are followed by very gentle pressing, to provide for purity of flavors and support development of complex aromas.
Following Old World traditions, Holloran is not striving for maximum extraction and 'big' flavors; rather he allows the unique characteristics of each vintage and vineyard to shine through, emphasizing purity of flavors. Bright acidity makes their Pinot a spectacular choice with dinner...or lunch...or brunch...need I go on? Bill Halloran Pinot is made completely of organically grown non~ irrigated estate fruit with a nose of sweet cherry and forest underbrush with a well structured floral finish. Oh my!
2014 Domaine de Piaugier Sablet, Cotes du Rhone, France
The Piaugier family has been making wines from Gigondas
and Sablet since 1947. Anne Sophie married into the family
and Jean~Marc is the winemaker. The vine age ranges between 20 and 45 years old and everything is hand harvested. All the reds, with the exception of the Cotes du Rhone, are bottled unfined and unfiltered. This Rhone is a Grenache, Syrah and Mourvedre blend fermented in cement and aged in a combination of cement and neutral oak. Plum and red cherry on the nose, leads to cracked pepper and herbs on the finish.
2015 G.D. Vajra, Langhe Nebbiolo, Italy
The Vagras sold their grapes for decades to their neighbors until Aldo Aira decided to make his own wine in 1972. Since then the Vaira family has built a name as one of the top Barolo producers in the whole of Barolo, making wines that are classic yet innovative, and quite accessable. Their vines are in the highest village in the Commune of Barolo. Its vineyards are planted with Nebbiolo, Dolcetto and Barbera at heights of 350-400 meters, which results in distinctive and aromatic wines. Their philosophy remains faithful to the traditional and authentic wines of Piemonte. They practice sustainable farming and craft sensitive, transparent wines of place by patiently allowing the fruit to dictate its own evolution. This is an elegant and focused wine with purity of fruit that exhibits notes of dark cherries, a hint of mint, soft tannins, balanced acidity and minerality, and a reason to go on, and on...!
Spring Grand Tasting
Sunday April 9th
Over 80 wines to taste and try!
2 - 5 p.m.
Discounts - 10% off 6 bottles, 15% off 12 or more
Complimentary with a suggested donation to Pathways for Children
$75.00 for 3 months
$140.00 for 6 months
3rd Thursday of each month, pick up after 4 p.m.
3 Cheeses selected each month, prepared on a
hand-carved wooden board with accoutrements
Description of cheeses, wine, beer,
and cider suggestions included
Pick-up after 4 p.m
5- part Wine Series
Our next series starts in April 2017!
5-Part Wine Series
"Become a Wine Expert"
with Savour's owner, Kathleen Powers Morgan
$225.00 per person
$195.00 if paid in advance
Taste 4 - 8 wines each week, followed by a
food and wine pairing dinner!
Each class meets Tuesday evening at 7 PM
4 consecutive Tuesday in April, starting April 4 -
1st Tuesday in May
"Elements of taste"
Learn the proper terminology for describing wine, so you can always get the exact wine you want.
"White Wines of the World"
Taste the most important, classic white wines
Learn about their origin, terroir, properties, and food pairings
"Red Wines of the World"
Taste the dominant red wine varietals
Learn about their origin, terroir, properties, food pairings
"Temperature, Vintage, Stemware, Decanting,
Taste the same wine at different temperatures, in different stemware, decanted vs. not decanted. See how all of that makes an enormous difference in how your wine tastes. Learn about vintages and how different one wine can be in two different vintages. Learn how to get the best quality wine for the price, whether in a retail store or in a restaurant.
"Food and Wine Pairing Dinner"
Sit down for a full dinner with specially selected wines to taste alongside. Learn the techniques of pairing the right wine to the foods you are serving. Taste eight different wines with the same foods to determine what you personally enjoy.