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!




                                                                                          photo courtesy Google search


Book Signing, Reading, and Tasting

with Barbara Lynch
Named one of the 100 most influential people in 2017 


by Time Magazine!
Book Signing of Stir: Mixing it up in the Italian Tradition and Out of Line: a Life of Playing with Fire 
Reading, and Q & A
with tasting of appetizers from her recipes

Saturday, Feb. 17, 1 - 3 p.m.
at Savour Wine and Cheese
76 Prospect St.
Gloucester, MA
"James Beard Award-winning Lynch, chef-owner of Boston's famed No. 9 Park and several other notable restaurants, delivers her much-anticipated first cookbook. An unlikely cook raised in the projects of South Boston, where she subsisted solely on processed foods, Lynch was introduced to cooking by her high school home economics teacher and was smitten. Since then, she's mastered her art, and the results are evident in this gorgeous, mouth-watering book, which includes her restaurants' signature dishes, such as prune-stuffed gnocchi with foie gras sauce and Butcher Shop Bolognese. She offers an ample selection of starters including quick chicken liver pâté, gorgonzola fondue, and brioche pizza dough. She also includes hearty and satisfying soups and salads, a substantial section on pasta, side dishes and desserts. Lynch's fish offerings are plentiful, including pan-fried cod with chorizo and clam ragout, and scallop and pureed celery root gratinée. Poultry dishes range from lemony breaded chicken cutlets to spice-rubbed roast goose. Lynch provides helpful tips throughout on everything from celery leaves to segmenting citrus. Lynch will delight fans who have been waiting patiently for this delectable collection."(Publisher's Weekly)
"If you have an appetite for culinary adventure, you'll devour the feisty and fun memoir" (Elle magazine) by James Beard award-winning chef, restaurateur, and Top Chef judge Barbara Lynch as she recounts her rise from her rough "Southie" childhood to culinary stardom.

Celebrated chef Barbara Lynch-named one of Time magazine's 100 Most Influential People in 2017-credits the defiant spirit of her upbringing in tough, poor "Southie," a neighborhood ruled by the notorious Whitey Bulger gang, with helping her bluff her way into her first professional cooking jobs; develop a distinct culinary style through instinct and sheer moxie; then dare to found an empire of restaurants ranging from a casual but elegant "clam shack" to Boston's epitome of modern haute cuisine. As award-winning chef Ana Sortun raves, "Her heroic story inspires us to remain true to who we are and honor our dreams with conviction."

One of seven children born to an overworked single mother, Lynch was raised in a housing project. She earned a daredevil reputation for boosting vehicles (even a city bus), petty theft, drinking and doing drugs, and narrowly escaping arrest, haunted all the while by a painful buried trauma.

Out of Line describes Lynch's remarkable process of self-invention, including her encounters with colorful characters of the food world, and vividly evokes the magic of creation in the kitchen. It is also a love letter to South Boston and its vanishing culture, governed by Irish Catholic mothers and its own code of honor. "Foodies will enjoy the vivid language used to describe Lynch's food exploits, and old neighbors will be treated to a trip around south Boston through the eyes of a local" (Library Journal). Through her story, Lynch explores how the past, both what we strive to escape from and what we remain true to, can strengthen and expand who we are.


Saturday Wine Tasting

withg Scott Bowen of Winebow Wines

Saturday, Feb. 17, 2 - 5 pm


(suggested $5.00 donation to Pathways for Children)

Love is in the air! Or is that snow? Either or, it's that time of year, when as cold as it is outside, our hearts are filled with warmth for those we love. What's better than sharing our declarations of love and devotion, unless it's accompanied by a lovely bottle of wine...a little champagne, a little stargazing into each others eyes over the lips of your flutes... We have a lovely tasting this Saturday that has all your heart desires. Can't decide between flowers & wine? We have a wine that's both. No time for that second honeymoon to Italy or France? Lean back, close your eyes, and you'll be sipping in Sancerre, amouring in the Alps, and loving your Lambrusco, cruising in your Lambergini... Cruise on over to Savour...you'll feel the love! Happy Valentine's Day!
2015 Serge LaLoue, Sancerre, France ~ $24.99
 Serge Laloue began planting his estate of 21 hectares of vines, in the 1960's. Recently undertaken by his children, Christine and Franck, they grow primarily Sauvignon Blanc for Sancerre, with five hectares planted with Pinot Noir grapes that go into the production of rosé and red Sancerre. This Sancerre is grown on clay limestone that dates back to the Jurassic era, siliceous clay and iron rich sandy clay. The wine sees 3-6 months on the lees and in tank, giving it enough freshness and minerality with a subtle hint of softer acidity. A fantastic pairing for shellfish, seafood and goat cheese, this wine sees six months on the lees and in tank. Light citric notes and a fresh, bright nose with reserved minerality. The palate is pure and nicely polished, showing white stone fruit and white peach freshness, with an energetic balance of fruit and acidity. 
2016 Jean Maurice Raffault, Chinon, France ~ $17.99
Jean-Maurice Raffault and Rodolphe Raffault's family began cultivating vines in Chinon 14 generations ago, when their ancestor, Mathurin Bottreau, bought his first parcel of vines in 1693. The Domaine practices sustainable viticulture, known as Lutte raisonnée in France. The soils are either plowed or planted with grass. No chemical fertilizers or herbicides are used. Drawing on his experience in Burgundy, Rodolphe initiated the practice of carrying out the wine's malolactic fermentation in 100% new barriques for his top cuvees. This practice, rare in Chinon, results in dramatically expressive and pure wines. J-M Raffault's Chinon Rosé is considered the finest of the Loire Valley, made from Cabernet Franc grapes planted on alluvial sand and gravel soils on the former Loire river bed. Raffault picks the fruit dedicated to the Rosé at the start of his harvest period, and to enhance the quality of the Rosé, Rodolphe Raffault uses only pressed juice that is selected and vinified parcel by parcel. To ensure that the juice is as pure as possible, Raffault uses minimal pressure and fanatically avoids any possibility of oxygenation, and he uses only the juice obtained at the middle stage of the pressing, eliminating the first and last parts because they are not as pure. Raffault ferments the Chinon Rosé at low, controlled temperatures (15-17 C) using only the grapes' native yeast, one of the keys to the Rosé's vivacity. The low temperature also prevents any malolactic fermentation as the Chinon Rosé develops on its fine lees in tank for 5 months. It has a long, fresh 
and succulent finish. 
2016 Flowers, Napa, CA ~ $29.99
The Sonoma Coast's rocky, well drained terrain and elevated proximity to the cool Pacific Ocean allows this  Pinot Noir Rosé to develop fresh, bright red fruit aromas, complex minerality, and bright acidity. The fruit for the 2016 Sonoma Coast Rosé was sourced from some of the finest family-owned vineyards within the extreme Sonoma Coast appellation, including the Flowers' Sea View Ridge estate vineyard. Elegant salmon hue with lifting aromas of strawberry, raspberry, starfruit, rose petal and talc. These layered aromatics highlight the complex palate, driven by orange marmalade countered with a tension of fresh citrus peels precisely balanced by the signature of coastal minerality and defined salinity. An incredibly elegant and lovely wine, to remind us that "Love is in the air". Hopefully spring as well...or at least soon.
2014 Paltrinieri, Lambrusco, Italy ~ $14.99
A third generation wine grower, Alberto Paltrinieri, called "Paltro" by his friends, is from the Sorbara area of Lambrusco. Sorbara's Lambrusco is different from other Lambrusco DOCs, starting with its pale color of crushed cranberries. The sluicing acidity and less evidently fruity flavors suggest something savory, elegant, and even serious - which it is. Leclisse ("Eclipse") is a tank selection from the historical Vigna del Cristo. Elegant yet with an air of insoucience, with or without food. Maceration on the skins for three days, alcoholic fermentation in temperature-controlled stainless tanks, secondary fermentation for about 90 days ("Charmat Lungo") in temperature-controlled and pressurized stainless steel tanks, with all native yeasts. This is one of those wines that is not about "jam." There's cutting acidity, tangy red fruits, and a strong dash of minerality.
Lingot Martin, Bugey~Cerdon, France ~ $24.99
Bugey lies on the line between Lyon and Geneva in the foothills of the alps. It has Savoie to the east, the Jura to the north, Burgundy to the west, and the Rhone to the south. While grapes have been grown here since Roman times Bugey and Cerdon were only granted AOC status in 2009. Lately the area's wines have been getting more attention but the economic climate was not always so favorable. So it was that in 1970 the Lingot, Martin and Bolliet families joined forces to ensure their continued production of Cerdon. They were joined in 2006 by the Guillon family, all under the name Lingot Martin. According to French law, this sparkler must be made by the méthode ancestrale, an old process for producing bubbly wine that predates that of the Champenoise. With low alcohol (around 8 percent), a hint of sweetness, and fresh minerality, this festive drink goes down incredibly (dangerously?) easy. There is no better wine with breakfast (think pastries!), and it makes a refreshing accompaniment to dessert.
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?
Open Sundays now
from 2 - 5 pm
     Mardi Gras Dinner with Jazz Band  
Join us for a very special night of music, wine and New Orleans culinary delights!
We are so thrilled to have the very talented Krewe de Roux ~ a New Orleans traditional jazz band, created by Brandon Tarricone, "sprinkling their own flavoron everything played, just like a gumbo (hence the Roux)." 
We've created a menu designed to showcase some of the best New Orleans has to offer, with wines that will make your tastebuds want to dance, along with the rest of you,
once Krewe de Roux starts swinging!
Sunday, February 11, 6 - 8:30 pm  
             ($85.00 per person, all -inclusive)
Reservations necessary, limited availablity
                          St. Patrick's Day Dinner                             
With Live Music
 Sunday, March 18, 6 pm
($60.00 per person, all inclusive)
Reservations necessary, limited availability

Savour Schedule of Events: ~ January/February
New Orleans Wine Dinner, Sunday, Feb. 11, 2018, 6 pm
St. Patrick's Day Feast, Saturday, March 17, 7 pm


Read the write up of Savour and how it all came to pass in Boston Voyager Magazine!

"Meet Kathleen Powers Morgan"



Tuesday - Friday, 11 am - 7 pm
Saturday. 10 am - 7 pm
 Sunday. 2 - 5 pm 


 Enjoy complimentary tastings of 20 unique, artisanal, small-production wines, on our state-of-the-art wine machines, while you shop for wine and gourmet foods.  The wines we offer to taste change regularly so come in often to "try before you buy!"  You can also sample cheeses, meats, chocolate, breads, coffee, and many other treats as you wander our wine boutique, cheese and charcuterie shop, chef's table and our open demonstration kitchen.  We look forward to sharing our great food and wine experience with you.



We encourage you to sip, savour and taste!
Our events page has lots of ways for you to explore the world of wine and cheese 
Saturday Tastings
2 - 5 p.m.
(5 wines paired with the perfect cheeses)
Regional Samplings
Cheese Club
Wine Classes



    If you haven't joined Savour's Wine Club, Now is the time!


Call Savour at 978 282-1455 to purchase a membership.  It is a one-time fee of only $20.00 and entitles you t

 a 10% discount on 6 bottles and 15% on 12 or more every day!



76 Prospect St., Gloucester, MA 01930

Phone: (978) 282-1455

Email: Contact Kathleen at kathleenperickson@gmail.com

Parking lot available for Savour customers


Wine Tasting Machines

Enjoy complimentary tastings of 20 unique, artisanal, small-production wines while you shop for wine and gourmet foods.  The wines we offer to taste change regularly so come in often to "try before you buy!"

Check out this
great write-up of the Chef's Table and the wine machines, from Joey C. in the Good Morning Gloucester blog.


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Wine Pairing - Stilton & Gouda
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