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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! |
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!
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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.
