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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First Event of the Year:
"Tuscany in a Glass"

Tuscany Wine Seminar with Kathleen
and Italian Wine Ambassador, Ciro Pirone
 
Thursday, January 30
6 - 8 pm
$50.00 per person
All wines featured discounted 10%

Appetizers, Cheese and Charcuterie and 9 incredible wines from the soul of Italy, Tuscany

 "You will gain an in-depth understanding of Tuscany's cultural heritage and traditions, Sangiovese being the major grape of Tuscany by traveling thru Chianti Classico, Montalcino, Montepulciano as well as demistyfing the SuperTuscans, so loved but still so misunderstood. Ultimately a great opportunity to become a Tuscany expert and a more educated wine buyer!"
                                                         Ciro

For those of you who atteneded our wine dinner featuring the food and wines of Campania, you know how knowledgable, charming, and funny Ciro can be.  He really is one of the most well-versed and engaging wine educators I have ever met.  Don't miss this opportunity to learn from one of the best.  Bring a few friends along and make it a great night!
 
Call Savour at 978 282-1455 to sign up.  We have a limited number of seats, so don't wait!
or
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Tasting with Dave Bender
of  Vineyard Road Wines
Saturday, January 18
2 - 5 pm

(complimentary!  $5.00 suggested volutary donation to Pathways for Children.  We have raised over $6000.00 for them since July 1!)


 
Hild Elbling Troicken, 2018 - $18.99
You may never have heard of the "Upper Mosel." However, this is a fascinating place, a vision of the Mosel that has nothing to do with Riesling or slate. Here we find limestone (this is the beginning of the Paris Basin, the geological reality that informs places like Chablis and Sancerre) and a winemaking culture based on one of Europe's oldest grapes: Elbling. Matthias Hild farms 5 hectares in the upper Mosel doing something that makes almost zero financial sense: saving old, terraced parcels of Elbling. In this area, however, it's important to understand Elbling is something of a religion. It's a culture, a regional dialect that is spoken through this wine of rigorous purity, of joyous simplicity, of toothsome acidity. The joy of Elbling is its raucous acidity, the vigor and energy, the fact that it is so low in alcohol you could probably drink a bottle and still operate heavy machinery.
(Low in alcohol but very dry - quite a difficult feat to
accomplish in the wine world). The few cases available in the US are "semi-scared voices of a long time past."  
 
Julien Pilon Millesime Marsanne, 2017 - $19.99
After finishing a stint as winemaker in the Roussillon for 4 years with Pierre Gaillard, in his early 30s with 10 years of winery experience, Julien Pilon knew he wanted to create his own domaine. He decided to create a small negotiant business focusing on the sites of the northern Rhône, Viognier, Condrieu, Saint Joseph blanc, Crozes ermitage blanc, Hermitage blanc and Saint Peray. He also makes a very small amount of Syrah and Côte Rôtie. His interest is in showing the importance of terroir, demonstrating how wines made from the same varietal express themselves differently because of the terroir. He now has 4.5 hectares of vineyards. 2010 was his first vintage. The wines are rich, but balanced, expressive and mineral-driven. The name of this 100% Marsanne translates as "The sound of waves". The grapes are grown in the vineyards of the granitic soils of Crozes-Hermitage, near St. Joseph. The wine is aged in neutral French oak barrels, where the grapes undergo natural malolactic fermentation, giving the wine its characteristic lush texture and full body.
 
Parra Pencopolitano, 2016 - $24.99
Pedro Parra is the worlds leading terrior expert. (Chile, Argentina, USA, Italy, Canada, France, Armenia). Pedro brings an open mind and vision to winemakers and viticulturists alike. Pedro has been described as the leading figure of the "New Chile"
movement by the international press, in part because of his constant endeavor to bring a new vision to the Chilean wine industry, searching for quality terroirs and developing new plantings throughout the country. His innovative work was included in the prestigious 'Decanter Magazine Power List' in 2009, 2011 and 2013. 
"Pencopolitano comes from PENCO, an old spanish enclave where the City of Concepción was established for more than 250 years. It was totally destroyed by the big Tsunami of 1758. PENCOPOLITANO means citizen of Concepcion, my city, Capital of
the Itata Valley and terroir for all of my wines." - (Pedro Parra)
100% Cinsault, aged in new oak foudres and cement tanks for one year, followed by eight months elevage in bottle. 1,100 cases produced. This is a very unique red wine, with a full, velvety texture and a spicy umami finish. I especially love a wine like this with roasted pork tenderloin with root vegetables or beef stew, and even barbecued chicken!
 
Palacios Petalos Bierzo Mencia, 2017 - $24.99
During the late 1980's, Alvaro Palacios travelled his native Spain selling French barriques to winemakers. But his journeys had a second purpose: to find the best place to achieve his goal of making Spain's greatest wine. He ultimately decided, in
1990, on Priorato, where he would achieve worldwide fame with "L'Ermita" and "Finca Dofi." But there had been a close contender: Bierzo. It had all the ingredients that Alvaro wanted - incredibly steep hillside vineyards, distinctive terroirs and,
most importantly, ancient vineyards of Mencia - a unique red grape believed brought by French pilgrims during the Middle Ages.
In Pursuit of the Dream. The idea of making great wine from old-vine Mencía never left Alvaro, and his experience in Priorato - particularly with L'Ermita - convinced him of Bierzo's enormous potential. This Mencia is hand-harvested and biodynamically farmed from vines 40 - 90 years old. The grapes are fermented in large oak casks for 25 days and bottled without filtering - so a lovely natural wine from my favorite of Spain's red grapes. This is similar in style to Cabernet Franc and therefore is a wonderful food wine, especially for salads and vegetarian dishes.
 
Zorah Karasi Areni Nora, 2017 - $29.
Zorah's winery and 15 hectares vineyards are situated in Vayots Dzor, a wine region that is home to the world's oldest known wine production facility, the Areni-1 Cave. The discovery of this more than 6,000-year-old cave complex in 2011 has
since reshaped the narrative about wine history. Ever since local wines were first fermented in the highlands of Armenia, distinctive clay pots known as karas were used, a tradition that celebrated its beginnings here more than 6000 years ago and eventually spread around the entire reaches of the Mediterranean. Embracing this ancient cultural tradition, in a quest to make wines which are true to origin, ZORAH has spent much time and energy in the revival of winemaking in these vessels, a practice which was lost in Armenia during the soviet era. In contrast to the ancient amphorae, which are found roaming the villages, large modern, temperature controlled concrete vats, left deliberately rough, are also used in the winery. These, similar to the karas, allow the wine to breathe, enhancing the wine's complexity, elegance and depth while large untoasted casks, which have replaced smaller barriques, help improve tannins without overpowering the wine flavour. 
But exploring Armenian wine isn't merely about the sensory merits, what it offers is something more profound and educational: the ancient history and culture of wine, intertwined with modern society, anthropological study, and human aspiration.
Armenia's Flagship Grape: Areni Noir
Named after a village of the same name in the western part of Vayots Dzor, the flagship grape is an ancient red variety called Areni, which represents an unparalleled clonal heritage. Jancis Robinson, who has written about Zorah wines several times on her website, states in The Oxford Companion to Wine, that Areni produces "wines that are medium bodied with real zip". It is 100% ungrafted, organic, and de-stemmed Areni, grown at 4500 feet elevation, fermented in concrete with native yeast and then aged in clay amphorae (Karas) along with 30% French oak, and 5% Armenian oak, - that give the wine its name
How often do you have a chance to taste a wine from the oldest winery known in the world? Made at the foot of Mt. Ararat (yes, Noah's ark), this is like drinking history, but it is also a rich, intense, deeply flavorful red with substance and character - like a Yankee in a New England winter - it is perfect with pot roast or a lamb shank. Don't miss a chance to try this one!
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Saturday, January 18
open from 11 am - 6 pm
(Special Tasting from 2 - 5 pm)
 
 
 
 
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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.
 
Horst Sauer Silvaner Escherndorfer Trocken Franken, 2015 - $18.99
 
Weingut Horst Sauer is famous in Franken and around the world for its exceptional dry, minerally wines, crafted by Horst Sauer alongside his daughter, Sandra.  Horst is particularly devoted to his noble sweet wines, like his sublime, creamy Beerenauslese and Trockenbeerenauslese.  Sandra Sauer joined the family business in 2004, bringing energy and momentum to the wine making process, as well as expertise in marketing.  In 2006, their winemaking facilities were completely modernized in order to streamline their production.  Today, they continue to produce internationally honored wines that are vastly enjoyable to drink.   100% silvaner from the Escherndorfer Lump Vineyards, this wine shines with the characteristic dry minerality of the grape, hand-harvested at high-altitude steep vineyards. Escherndorf am Lumpen: These plots are located on the steepest slopes of the Escherndorfer Lump-they are so steep, in fact, that they would be ideal for ski jumping! The soil is pure and planted with vines over 30 years old. If you are looking for a dry, flinty white with enough aromatics to meld with your New England Thanksgiving flavors, this is a great one to try - at an exceptional price too!
 
Couly Dutheil's Les Chanteaux 2018, $27.99
 rare Chenin Blanc from Chinon 
 
Couly-Dutheil's Les Chanteaux has become a cult favorite. This 100% Chenin Blanc from Chinon is a wonderful and unique expression of the grape. The wine is dry, round and vibrant with floral aromas - a little melon, white pear and pineapple on the palate. It's tough to keep this one in stock. Once again yields in the Loire were low in 2017, but the vintage holds an beautiful aromatic purity to this already expressive white wine.
Couly-Dutheil's Les Chanteaux has such a huge fan club that it's tough to keep this in stock. Couly-Dutheil make
 

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