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!

 

 76 Prospect St., Gloucester, MA 01930

 978 282-1455

   Come and visit us  at the corner of Pleasant and Prospect St., across from St. Ann's church. 

 Parking located behind our store!  

New Winter Hours
 
Sunday - Closed
Monday - Closed
Tuesday  - 11 am - 6 pm
Wednesday - 11 am -6 pm
Thursday - 11am - 6 pm
Friday - 11 am - 6 pm
Saturday - 11 am - 6 pm (tastings 2-5)
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   Tasting with Harry Z of Main Street Wines
 
Saturday, February 21
2- 5 p.m.
 
complimentary
($5.00 suggested donation for Pathways for Children)
 

Fiou Sancerre, 2018 - $25.99
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 a unique and intense mineral expression that is distinctly Sancerre.
This Sancerre comes from 63-year-old vines, planted in the famous silex soils of eastern Sancerre. Part of the wine is aged in concrete and another portion in neutral French oak. The wine is then aged for 10 months on the fine lees to give it a creamy texture while still maintaining the sharp focus of a great Sancerre. Classic Sauvignon blanc, it pairs famously with the goat chevre of Chavignol as well as with many vegetables, such as artichokes and asparagus. We especially enjoy it with haddock or whitefish sauced with a lemon-shallot, tarragon beure blanc. Simple but perfect!
 
Erik Banti Spineto Maremma Toscana Vermentino, 2018 - $14.99
Made from 100% Vermentino. The harvest is done manually and placed in boxes in the first week of September to reach an optimal ratio sugar/acidity. The winemaking begins with a gentle pressing of whole grapes and the subsequent fermentation at 16°C that lasts for about a week. A portion (about 10%) is fermented in French oak barriques and further refinement is done with periodic batonnage (pressing down). It is aged in stainless steel for about 5 months and then bottled.  Ideally it is served with shellfish, baked haddock or roast chicken with herbs. In Italy, it is traditionally served with fritto misto (fried seafood) and pesto pasta, but vermentino is so versatile, it goes with nuts, softer cheeses, cured meats, like prosciutto and of course, shrimp, fish or chicken on the grill with a simple salad. Try it instead of your usual sauvignon blanc or chardonnay for something refreshing and unique.

Panther Creek Winemaker’s Cuvee, 2018 - $27.99
 Bright red cherry, baking spice and black plum notes are complimented by soft tannins on the palate. With bright acidity and a smooth mouth feel, this wine represents a classic example of Oregon Pinot Noir. The wine is made from a blend of grapes from select vineyards in the famed Willamette Valley AVA. It is aged for 23 months in new French oak barrels, which gives it the velvety mouth feel and texture for which great Pinot is known. I call Pinot Noir the “black shoes” of wine pairing, as it works with so many different foods, from duck to salmon. But if you want it to shine, just add sautéed mushrooms to any meat or vegetable dish (especially Crimini or Portabella). My biggest surprise with this wine is roasted beet salad with pistachios and sheep’s milk feta cheese. (Try Meredith Dairy marinated feta for a slice of heaven)!

Erik Banti Spineto Maremma Toscana, 2017 - $14.99
The "Spineto Silver" by Erik Banti is a Tuscan red wine from the Maremma area of Scansano, based on Sangiovese, Merlot and Cabernet grapes. The two French varieties are aged for 6 months in barriques, while the Sangiovese matures exclusively in steel: produced for the first time in 1996, it combines roundness and smoothness with its strongly territorial soul, thus obtaining a red with an international charm. The Merlot and Cabernet are aged separately in oak barriques for six months, while the sangiovese in the blend is aged for the same time period in steel. This gives the wine depth and character, maintaining the earthy notes of sangiovese, but with a softer touch from the oak aging of the other varietals. It pairs exceptionally well with aged cheeses like Craverro Parmisan Reggiano and even Gorgonzola blue. It is great with grilled meats such as lamb chops or cured meats like prosciutto and salami.
 
Domaine Bousquet Black Rock Organic Malbes, 2018 - $17.99
 A 1990 vacation in Argentina was all it took. For third-generation winemaker Jean Bousquet, it was love at first sight. The object of the Frenchman’s desire: the Gualtallary Valley, a scenic, remote, arid terrain high in the Tupungato district of the Uco Valley in Argentina’s Mendoza region, close to the border with Chile. Here, where the condors fly and not a vine in sight, Bousquet discovered his dream terroir, an ideal location in which to nurture organically-grown wines.
With altitudes ranging up to 5,249 feet, Gualtallary occupies the highest extremes of Mendoza’s viticultural limits. Fast-forward to the present and wine cognoscenti recognize it as the source of some of Mendoza’s finest wines. Back then, it was virgin territory: tracts of semi-desert, nothing planted, no water above ground, no electricity and a single dirt track by way of access. Locals dismissed the area as too cold for growing grapes. Bousquet, on the other hand, believed he’d found the perfect blend between his French homeland and the New World (sunny, with high natural acidity and a potential for relatively fruit-forward wines). Domaine Bousquet currently ranks in the top 20 Argentine wineries in terms of exports and is the leader in organic wine.
Made from 100% organic malbec grapes, this wine is a dark violet color, featuring blackcurrants and juicy plums on the nose with a spicy finish of nutmeg and cloves. It has a soft, medium body and a luscious round finish. This is the wine to have with beef stew, cassoulet, burgers and meatloaf. Keep it on hand for guests as it has become a perennial favorite.
 
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Next Wine Seminar
Tasting the Wines of Portugal
with Augusto Gabriel
Tuesday, March 10 (new date)
6 - 8 pm


                     photo courtesy of Google search

Join the native Portuguese wine expert, Augusto Gabriel, on a wine-tasting tour around the major wine regions of Portugal, from Lisboa to the Douro. We will start with cheese, charcuterie and appetizers, and head right into tasting some of the most delicious (and best value) Portuguese wines avaialble.  $40.00 per person (2 for $70.00) with 10% discount on all featured wines.  This is a great Valentine's gift!

  We expect this to sell out with all the great values represented and a very charmimg teacher!  We are limiting this to 22 participants

Call Kathleen at 978 282-1455
 
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Save the Date
Grand Tasting - Sunday, March 29
1 - 5 pm 
(First hour Wine Club Members Only)
 
 
 
 
 
 
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Now for the Thanksgiving picks!
 
This was the Thanksgiving feast I made the last time we did the "group style" where I cooked while a friend hosted.  We are doing the group style again this year and serving the classic Thanksgiving foods, but with a slight twist with a brisket cooked sous vide for 3 days (medium rare), then charred on the Green Egg ceramic grill and the famous Blue Mesa corn pudding.  Here is my recipe for the corn pudding if you are looking for something everyone will love!
 
Corn Pudding
 
2.5 lbs. of cooked corn kernels
1 pt. half and half
8 oz. of butter, softened
1 c. flour
1 c. sugar
1 t. cracked black pepper
1/2 t. salt
8 eggs (separated)
 
Puree butter and sugar together in food processor. Add corn and half and half and continue processing until smooth. Set aside. Whip egg whites until soft peaks form. Place corn mixture in mixing bowl - add flour, salt, pepper, and egg yolks. Mix. Fold in egg whites. Place in greased baking dish and bake at 350 degrees for 40 minutes or until center of soufflé is set.  Serve warm, garnished with chopped scallions and sour cream.
 
 
At Savour Wine and Cheese, we specialize in pairing great food with interesting, unique wines from around the world.  This time of year, everyone is wondering what wines are best to serve with their Thanksgiving feast. Whether a traditional turkey with all the trimmings or a more unconventional choice such as pheasant or quail, the flavors so loved in the fall season present unique challenges for the wine connoisseur.  

Most poultry, particularly turkey and chicken, have a rather light taste and should be treated as "blank canvases."  The wine choices therefore are based on the flavors in the sauces and the side dishes that make Thanksgiving so inviting and comforting. We call those "extras" the bridge ingredients as they help form a unified taste between the main dish and the wine.  Herbal notes of sage, thyme, and rosemary in the vegetables and gravy require herbaceous wines while sweet flavors of corn, butternut squash, sweet potatoes and cranberries require fruit-forward wines to enhance their caramel notes.  

You may choose sparkling and still wines as well as red and white, as long as the wines have good acid structure and low tannins.  Shimmering Rieslings and velvety Pinot Noirs come to mind.  These are classics, but there are many other interesting choices too.

 Here are some of my favorites:
(But this is only the beginning.  Please ask for personal  sugggestions when you come in!)
                                                      
 
Kir-Yianni Akakies Sparkling Rose 2018, $22.99

"The 2018 Akakies Sparkling Rosé, tasted about two months after bottling, is a 100% Xinomavro bottled January 31, 2019. It is made with the Charmat method. Showing a bit of that Xinomavro earthiness, this surrounds the fruit with lush texture, but this is pretty laid-back this year. It tastes great, though, and it is certainly in a crowd-pleasing style. The Xinomavro nuances allow it to be a little interesting too." (Wine Advocate) Deep bright rose color. Overabundant bubbles pointing out the wonderful smells of Xinomavro.   Rich mousse, explosive aromatic character, refreshing and balanced. A stylish dry sparkling rosé. This is a great addition to your Thanksgiving celebration. It serves well as an aperitif, as your hungry guests arrive, served with appetizers and soft cheeses, works well with the turkey and cranberry during the meal and has enough fruit to go along with dessert.  The Market restaurant in Annisquam featured it throughout the summer to rave reviews. This is a fun wine to enjoy with cherished friends and family throughout the new year.
 

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