Events

 

 
  

  Savour Schedule of Events

Saturday Tasting

Cynthia Hurley French Wines
with
Dan Gazaille
 
Saturday, September 23
 2 - 5 pm

complimentary!
(Suggested $5.00 donation to Pathways for Children)
 
 
 
 
 We are delighted to welcome back Dan Gazaille from Cynthia Hurley Wines. The wines Cynthia Hurley chooses to import represent the quintessential excellence and character of French wines.   
Cynthia Hurley French Wines has been sourcing exceptional artisanal wines from all regions of France for more than thirty years,
    FYI - There are still a few spots lefts for our upcoming Autumn Abundance Wine Dinner, as well as 1 place in Kathleen's Wine Class!!
 Domaine J. Laurens, 'La Rose No.7',  Crement de Limoux ~ $24.99
 This radiant sparkling wine hails from Limoux, where sparkling wine was first invented (not in Champagne) by the Benedictine monks of the Abbey at St. Hilaire.  A lively, and elegant blend of Chardonnay, Chenin Blanc, and Pinot Noir, this lovely rosé boasts cherry-stone and tangy strawberry fruit notes with a classic backbone of citrusy acidity, followed by a softer finish of jasmine flowers and white chocolate.  The mousse is creamy and fine, and the wine shows finely-textured delicate bubbles, like a great Champagne (at half the price)!  
The best Rosé begins by pressing the grapes the way you normally would for any red wine. The juice is then allowed to sit with the grape skins briefly (usually just a few hours) picking up color, but also tannins, pectins and proteins which give the wine structure. Then the juice is drained off, put into another vat without the skins and the fermentation proceeds. The process is called saignée
 
This is what gives Rosé its beautiful, seductive, pale color and subtle red fruit notes. 
 
2015 Collovray & Terrier, Saint~Veran, Burgundy ~ $25.99
The Collovray and Terrier families created their Domaine in 1986 in the Maconnais wine region, south of the Cote d'Or. Out of this marriage comes some of the most compelling St Verans in the region.
Two gigantic rock cliffs punctuate the landscape here: Vergisson and Solutre. The estate is in Davaye which is considered the best source of St Veran. The quite limited St Veran vineyards are to the north and the south of the Pouilly Fuisse vineyards but the northern vineyards make the best wines and this is where Davaye is found.
Here's what Jean-Luc Terrier says about his winemaking:
"We reverted with passion to the traditional methods of our grandfathers as if they were something new and extraordinary. Here we are, making our own compost again instead of using chemical fertilizers. And far from boosting yields, we prune severely and then go out into the vineyards again in summer to thin the fruit for perfect ripeness and better quality."
A full-bodied, rich Chardonnay from the appellation that neighbors Pouilly-Fuissé.  White stone fruits on the nose with a vague smokiness preceed a palate that displays notes of pears and nectarines with a firm minerality.

 
2015 Vigneau ~ Chevreau, Clos de Rougemont, Vouvray, Loire
~ $23.99
The late Jean-Michel Vigneau began steering the family domaine in an organic direction in the early '90s and by 1999 Vigneau-Chevreau received its biodynamic certification. As well as making Vouvrays from their own vines, Vigneau-Chevreau also controls the Clos de Rougemont of the historic Abbey of Marmoutier. One of the grandest churches in western Europe during medieval times, the Abbey hosted popes and kings. However, over the centuries, the abbey and its vineyard fell into disrepair, with the final blows being dealt by the French Revolution and the ravages of phylloxera. In the early 1990s, Vigneau-Chevreau was awarded vineyard rights to the Clos (for 50 years) in exchange for restoring it to its original grandeur. The site was replanted with a careful selection of vines from Vigneau-Chevreau's best terroirs. Pale straw color. Ripe apple, pear, and floral aromas are accented by distinct stony, mineral notes from Vouvray's signature chalky soil. Voluptuous apple, pear, and quince flavors are balanced by subtle but sufficient acidity in this complex, weighty white wine.
 
2015 Domaine Lagneau, Cote~de~Brouilly, Burgundy ~ $22.99
Now in the sixth generation of vignerons, this is a family with a sense of tradition, and a priceless inheritance of old vines, which were largely planted either around 60 or over 100 years ago. Gerard prefers to be out among the vines, the energetic Jeannine runs the place and makes the wine, and son Didier is now a full partner in the family business. All the vineyards are grassed and carefully tended,  all their grapes are handpicked, and usually later than all their neighbors, to ensure quality and full ripeness.
Gamay is the grape of Beaujolais and Beaujolais is where the Gamay grape is at it's absolute finest in all of France.
The Lagneau's make the wine in the traditional Beaujolais method. Didier lets the gamay grapes undergo semi-carbonic maceration (the grapes ferment in their own skins) and then the wine is aged in neutral concrete tanks. This technique gives the Côte de Brouilly it's endearing fruity, freshness. But we don't want to mislead you. This 
Côte de Brouilly is a deep purple and concentrated in flavor. This wine is a Vieilles Vines (old vines) meaning the fruit comes from 75-year old vines. The small vineyard of 1.5 acres consists of blue schist soils (considered to be one of the best) that sits at 200 meters on the steep slopes of Mount Brouilly. One of the ten crus in Beaujolais, Côte de Brouilly received it's own appellation status in 1938, and sits on an ancient volcano site. Beautiful red with dark purple. Pugnacious nose driven by fresh raspberry and redcurrant with wonderful floral presence. A vibrant Gamay which leaps from delicious fruit aromatics to a soft, delicate floral sensation. 
 
2015 Couly Dutheil, 'La Coulee Automnale', Chinon ~ $19.99
La Coulee Automnale is made from a combination of hillside and table land from the western side of Chinon. The soil is gravelly. The grapes are farmed using a "bio" agricultural system, including a manual harvest (to protect the grapes and eliminate stems & leaves). The wine is aged for 10 months in stainless steel tanks~ no oak barrels to mask the pure fruit flavors.
The youngest red in the Couly-Dutheil range is just such pure, exuberant Cabernet Franc. It is perfumed, ripe with black currant fruit and layered with acidity. Its fruitiness makes it a wine to be drunk young, its tannins giving structure rather than aging potential.  
This wine will fill your mouth with red fruit flavors 
  
 
and please your nose with that seductive aroma that only Cabernet Franc can deliver. This is what Cynthia Hurley has to say about it. 
"I associate it with the smell of wood fires as you only smell in those small beautiful villages in France, like Chinon, in the Autumn. Others say it reminds them of the days of yore when we used to jump in huge piles of fall leaves and then burn them curbside. Whatever it is, it is one satisfying glass of wine!"


 ____________________________________
 
             Savour Schedule of Events: September
 
SATURDAY TASTINGS
Complimentary
 
September 23, 2 ~ 5 p.m.
Dan Gazaille, Cynthia Hurley Wines

September 30, 2 ~ 5 p.m.
Lizzy, Vineyard Road Wines

 
Upcoming Wine Dinners
$75.00 - all inclusive (Food, wine, tax, gratuity)
 
AUTUMN ABUNDANCE
Sunday, October 1st, 6 PM
smoked trout, horseradish cream, potato blinis
cider braised pork shoulder
farro, butternut squash, sage risotto
ginger spice cake, maple sugar cream

NEW ENGLAND HARVEST
Sunday, November 5, 6 PM
cranberry, Jerusalem artichoke & hazelnut salad
roast loin of lamb
swiss chard & leek gratin
hazelnut mousse

ITALIAN CHRISTMAS IN GLOUCESTER
Sunday, December 3, 6 PM
antipasto, potato & leek focaccia
radicchio, endive salad, truffled pecorino
vincigrassi (lasagne from the Marche)
ginger lemon tiramisu

RESERVATIONS NECESSARY
 
 
 
5-part Wine Series
"Become a Wine Expert"
$225.00 per person
$195.00 if paid in advance
 
Begining Tuesday, October 3
6:30 - 8:30 p.m.
"Elements of Taste"
 
 

 
 
Sincerely,
Kathleen Morgan  & Katrina Sullivan
Savour Wine and Cheese
978-282-1455
 

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