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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! |
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Saturday Tasting of the Best "Mountain"Wines
with Bob McVicker of Masciarelli Wines
August 18, 2 - 5 p.m.
complimentary!
($5.00 suggested donation to Pathways for Children)
We are very excited this week to be tasting a number of terrific examples of wines produced with Mountain fruit. Each of these wines embody brilliantly the terroir and atmosphere of superb mountain fruit from a variety of locals. As different as they may be from each other, they are similar in that they are the quintessence of what their wine has evolved into. Mountain fruit vs. Valley floor fruit? The wines' personalities couldn't be more different. The influence of rocky mountain soil and cooler temperatures have a huge influence on a wine's style and character. Buds open later in cooler, high elevation vineyards, but ripening gains steam later in the season because these vineyards are usually above the morning fog. Fog cools grapes and until it lifts, grapes are starved of heat. That works well for the valley floor where midday heat can become very intense. On the mountain, though, the grapes will remain small with lower temperatures. Thus, valley floor wines tend to be riper while mountain-grown wines tend to have more tannin and acidity, with more elegance and finese. Yield per acre is drastically reduced, by about half,up in the mountains compared to the valley floor. Mountain fruit is more challenging to farm, given geographical factors such as contours, hills, valleys, and angles to the sun. Mountain fruit is considerably more expensive also, due in large part to the increased amount of hand labor required to manage things like shallower, less nutrient-rich soils and the leaf canopy in relation to the intensity of sunlight. Managing that balance simply takes more passes and attention by vineyard workers. Estimated differences are that if it costs $2500 per acre to farm on the valley floor, it costs between $4000 and $6000 per acre on the mountainside. Eye~opening when we contemplate the cost of some wines, but for now, let's just enjoy the gifts that Mother Nature (and lots of very gifted and hardworking women and men!) have bestowed upon us! Cheers!
~Katrina
2015 Domaine Jomain, Chardonnay, Burgundy ~ $27.99
The very warm, dry growing season of 2015 yielded Burgundy's fleshiest, most opulent white wines since 2009. The whites are clean, pure and rich, favoring ripe orchard and soft citrus fruits over minerality, as is typical of very warm, sunny years. This is one of the great values of the vintage. The 2015 Domaine Jomain Bourgogne Chardonnay is produced in the commune of Puligny-Montrachet, and this wine has the character and style of a Puligny-Montrachet, but at a fraction of the price. It maintains excellent balance and tension from start to finish. This dry, white wine offers fruity aromas of lychee, pear, lemon, and apple while the hint of earthy mushroom adds complexity and terrific richness. Crisp, and clean, with light flintiness, this is textbook Bourgogne. This would be a fabulous wine with lobster poached in butter, or gougeres stuffed with Brie~!
2015 Keenan, Chardonnay, Spring Mountain, Napa $44.99
High in the Mayacamas Range, at an elevation of 1,700 feet above the Napa Valley floor, are Spring Mountain and the Robert Keenan Winery and vineyards. In the late 19th century 100 acres of terraced vineyards were planted with Zinfandel and Syrah grapes, producing wine until Prohibition, when the vineyards and winery fell out of use. In 1974, Robert Keenan purchased 180 acres of forest on the defunct vineyard site. No vines remained... only the crumbling walls of the former winery and a few old broken tanks told of its history, but Robert was certain the mountain top vineyards would be perfect for an estate winery. The winery was made operational just in time for the harvest of 1977, and from that time on, Keenan has earned a great reputation for producing wines of intense character and renowned acclaim. The finished wine shows citrus, ripe pear and green apple in the nose. Hints of lush white peach, tropical fruit
and tangerine are noted as the wine opens up. The sur-lie aging has added richness and complexity, and there's plenty of minerality while a touch of toasty oak returns on the elongated finish.
2017 Saint Gregory, Pinot Noir Rose, Mendocino, CA ~ $19.99
This Pinot Noir Rose is grown in the Nube Bianco Vineyard at the headwaters of the Russian River in Potter Valley in Mendocino County. Potter Valley is a perfect climate for Pinot Noir with its short season, warm days and very cold nights. This medium-bodied barrel-aged dry wine is a brilliant beautiful salmon pink color with aromas and flavors of plums and watermelon, strawberries and other red berries, followed by ripe cherries with a hint of spice on the palate. Think of it as a nice light Pinot Noir, which is of course a perfect wine with light soups, fresh shellfish or anything alfresco.
2015 Doolhof, Dark Lady of the Labyrinth, Pinotage, So. Africa ~ $19.99
In Greek mythology, the Labyrinth was an elaborate structure constructed for King Minos of Crete and designed by the legendary artificer Daedalus to hold the Minotaur, a creature that was half man and half bull.
Daedalus had made the labyrinth so cunningly that he himself could barely escape. Labyrinths, as opposed to mazes, offer only one entry and exit point - a single pathway to the centre. When Settlers first set sight on the Estate in the early 18th Century they noted the many hills and vales and aptly named it Doolhof, which means labyrinth in Afrikaans. Today, this labyrinthine topography is put to use in the placement of their vineyards, taking advantage of the many micro-climates and terroirs which are ultimately expressed in the Doolhof Estate wines. A coffee, mocha explosion with dark chocolate, rich black fruit, almonds and black cherries on the nose. All these elements follow through adding complexity and depth on the palate. Light to medium body with firm, well integrated tannins. Lovely fruit and wood balance, this wine is made to enjoy young. This is a great wine for those hot August barbecues!
2015 Rutini, Cabernet Sauvignon, Malbec, Mendoza, Argentina ~ $21.99
Don Felipe Rutini, an Italian immigrant with
degree in agriculture from the Real Scuola de Ascoli Pisceno,and
from the winemaking region of Le Marche, founded bodegas La Rural in 1885. One of the first varietals he planted in the Maipu vineyard was Cabernet Sauvignon, where La Rural grows Cabernet Sauvignon for Trumpeter today.
Don Felipe sent his six children to study in Italy. The new generation brought back to Argentina the European concept of 'terroir'. They set out to find the best sites for vine cultivation in Mendoza. In 1925, the Rutinis planted their first vines in Tupungato. But it wasn't until the 80's and 90's that the Tupungato Valley would become the "Napa Valley" of Mendoza, with every Argentine and foreign winery investing in Argentina trying to buy land there for vineyards.
Six years ago, Nicolás Catena, the pioneering owner of Bodegas Esmeralda, became a partner at La Rural with Don Rodolfo Reina Rutini, the grandson of Don Felipe Rutini. The winery has undergone substantial modernization and the vineyards have benefited from Catena's outstanding vineyard management team.
One of the most important wineries of Mendoza, this sees 12 months of oak both American and French. This wine has a good amount of blackberry and black raspberry fruit with violet floral notes, sweet tobacco spice and coco, really nice complexity on the nose. Rich berry fruit on the tongue with nice structure and balance, a fresh and zesty finish with notes of spice
and earth along with floral highlights through the finish.
2015 Punch, Cabernet Sauvignon, Napa ~ $39.99
86% Cabernet Sauvignon, 6% Cabernet Franc, 3% Malbec, 3% Petit Verdot, 2% Merlot.
The caper known as Punch began in 2007 with a small group of Napa Valley winemakers who make highly rated wines for prestigious vintners. "But, alas, we could not afford our own creations, even with the employee discount. Hmmm. We know the best vineyards. We know the finest techniques. So, we took matters into our own hands to craft a wine that meets our elevated personal standards - at a price we and our friends could afford. Serious wine, less serious price. Hence the name Punch. Our wine is available on a first-come, first-served basis until it is sold out." Do not be fooled by the "California" label appellation. This is how Punch keeps quality amongst the very highest in Napa Valley but keeps the namedroppers away. Punch compares to a $75+ Napa Valley Cab. Why? Because Punch is sourced from the same vineyards as $75-$200 Napa Valley Cabs~Classic hillside Napa Valley Cab style with concentrated flavors of black cherry, blackberry, subtle spices and rose petal. Fine, firm tannins from grape skins, with subtle vanilla notes from oak barrel aging. Old world like velvety texture & long, mouth-watering finish. Stunning wine!
And who deserves it more than you?
Katrina
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OUR SUMMER SCHEDULE
TUES~FRI 11 ~ 7
SATURDAY 10 ~ 7
SUNDAY 2 ~ 5
CLOSED MONDAYS
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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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