Savour Schedule of Events

Saturday Tasting

Mercer Canyons Wines from Washington State
Michael Bonilla
Saturday, August 19
 2 - 5 pm

(Suggested $5.00 donation to Pathways for Children)

We are so delighted to have Michael Bonilla from Horizon Wines joining us this Saturday to pour Mercer wines from Columbia Valley, Washington. Located west of the Cascade Mountains, Columbia Valley is the most well known wine growing region in Washington State, as well as the largest with just under 11 million acres. Separated from the rainy, marine climate to the west of the Cascade Mountains, the Columbia Valley lies within the huge rain shadow cast by this mountainous north/south land barrier, allowing only between six and eight inches of annual rainfall to reach the more arid lands to the east. Nearby river systems and canals bring any additional water needed to produce premium wine grapes.The immense Columbia Valley, home to the majority of Washington wineries and vineyards, comprises approximately one third of the state's land mass, and is planted primarily with Riesling and Chardonnay for whites, and Merlot, Syrah and Cabernet for reds. 

2015 Mercer Canyons, Riesling, Yakima Valley ~$16.99
Fresh fruits such as white peach, tangerine and lychee greet you on the nose, coupled with aromas of honeysuckle and orange blossom. The lush juiciness of the fruit on the palate is nicely balanced by bright acidity, framing the wine and providing structure. A slight effervescence lifts the fruit and adds to the roundness in the mouth. Notes of stone fruits and honey linger on the finish.
The grapes for this Riesling come from the Yakima Valley Spring Creek and Brooks Vineyards. These cooler sites allow for intense flavor development while retaining the bright acidity of the grapes - creating a wine that is naturally balanced.
2015 Mercer Canyons, Malbec, Columbia Valley ~ $19.99

The Mercer family and their vast vineyards in the Horse Heaven Hills continue to impress in the hands of winemaker Jessica Munnell. That they devoted fruit from their prized Spice Cabinet Vineyard near Destiny Ridge to this bottling is astonishing. As a result, there's no surprise to discover a dense, inky nose of blueberry and plum with hints of black pepper and coffee. Its structure is creamy, offering huge flavors of dark plum, blackberry and black cherry. Boysenberry acidity leads to a long and rich finish of vanilla bean and trailing bittersweet chocolate tannins.It's easy to find Northwest-grown Malbec offered at more than twice this price. Some won't be half this delicious!
2012 Mercer Canyons, Merlot, Columbia Valley ~$27.99

2012 was slightly warmer than average with a cool March that rolled
into a warm April and May. Despite cooler temperatures in June, above average temperatures in July and August allowed for even ripening, controlled canopy growth and reduced pest and disease pressure. Mingled aromas of herbs, vanilla, pencil shavings and red fruit. Flavors are sweet, rich and full bodied, with cinnamon and raspberry backed by firm tannins and a long finish.
2013 Mercer Canyons, Red Blend, Columbia Valley ~ $19.99

Individual vineyard lots of Merlot (90%) and Syrah(10%) were fermented separately and barrel aged in a combination of French and American oak for up to 12 months. The resulting Red Blend is bursting with ripe black cherry and plum, with hints of caramel, coffee and smoke. A balance of plush fruit and powdery tannins in the mid-palate leads into a long lingering finish with notes of bing cherry and spice.

2013 Mercer Canyons, Cabernet Sauvignon 76%, Merlot 18%, Syrah 6%,  Columbia Valley ~ $19.99

2013 was one of the hottest years on record, with a moderate winter, a warm spring, and a very hot summer. A warm, dry September led to longer hang time which added to concentrated flavor development along with firm, ripe tannins. At the winery, individual lots were stainless steel fermented, with twice daily pumpover allowing gentle extraction of fruit and tannins, then racked to a blend of French and American oak for malolactic fermentation. The wine was then aged for 12 months in barrel before being blended. With aromas of red cherries and cassis, followed on the palate with red fruit and baking spice, this would be fantastic with a coffee and cocoa rubbed ribeye, pan~seared, and enjoyed outside, sitting on the deck, watching the sky as it gets a little darker, the hissing of summer hoses and the baseball game murmuring in the background, as the stars begin to emerge, in the sky, and in the glass.
Kathleen on Northshore Radio's Food Talk

WBOQ - FM, 104.9
If you want to hear the interview, which began at 10:37, here is the link:

This Sunday, March 26, from 10 am - noon,
Kathleen Morgan (me) will join host Billy Costa on "Food Talk" to discuss food,
wine and the art of pairing.  So, tune in and tell your friends what a great
food and wine experience
they can have at Savour!  (I think I am on at 10:15).
Fall Grand Tasting 
Sunday November 12
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 
Cheese Club
$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

Call 978 282-1455
or email Kathleen to sign up today!
Class One
"Elements of taste"

Learn the proper terminology for describing wine, so you can always get the exact wine you want.  
Class Two
"White Wines of the World"
Taste the most important, classic white wines
Learn about their origin, terroir, properties, and food pairings
Class Three
"Red Wines of the World"
Taste the dominant red wine varietals
Learn about their origin, terroir, properties, food pairings
Class Four
"Temperature, Vintage, Stemware, Decanting, 
Quality/Price Ratio"
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.
Class Five
"Food and Wine Pairing Dinner"

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Wine Pairing - Stilton & Gouda
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