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!




 Saturday Tasting Wines
with Matt Sidmore of Wine Trust 
August 11, 2 - 5 p.m.
($5.00 suggested donation to Pathways for Children)
We all know that rose has been all the rage lately in the inner wine circles, and as much as everyone's been wanting to drink pink, orange is hot on it's heels! Orange wine is, in essence, a white wine treated like a red wine: juice from white grapes spends time with the skins, leading to its characteristic sunset color. The term "orange wine" isn't officially defined, so it can mean different things to different winemakers. Length of skin contact, grape varieties and aging techniques are all open to interpretation.
 And just like red wines, the skins can contribute extra flavors and tannins. One of the traditions actually dates back to about "8,000 consecutive vintages" in the Eastern European countries of Georgia and Slovenia. For generations, winemakers there have been aging wines in terra-cotta pots called amphora; buried deep in the ground, the wine matures in the cool, stable temperatures provided by the soil. Today, orange wines are not necessarily amphora-aged, but some modern winemakers are revisiting this method as part of the orange wine ethos.
Despite the range, there are a few consistent characteristics in orange wines-notes of hazelnuts, almonds, citrus fruits (even oranges!) and dried fruits are often found in the glass. Most commonly found in red wines, tannins are also present on the palate. It's a versatile wine that pairs with a range of foods: hard cheeses, pork, seafood, sausage and chicken all partner perfectly. Duck also works especially well...maybe duck rillettes with ginger and orange zest. I have a great recipe for it if you want! GREAT WINE FOR A WHALE WATCH!

(Copyright 8-30-2017 - @ Kathleen Powers Morgan) 
After leaving a career in consulting in his early twenties, Founder and Winemaker Jordan Kivelstadt traveled the world making wine in California, Australia, Chile, and Argentina. In 2007, Jordan made 125 cases of Estate Syrah. He drew inspiration both from his winemaking experiences in the new world and his family's passion for European cuisine, art, and wine culture. Jordan has focused on exploring the product of incredible California vineyards, with a nod toward the rich history and balance of the old world wines. Production has grown to 3,500 cases annually and the Kivelstadt Cellars wines are featured on wine lists at some of the best restaurants in the country. 

2017 Mother of Invention White Blend ~ $21.99
Marsanne, Roussane.
This is 100% fermented and aged entirely in barrel to bring out the beauty 
and weight of the grapes. This wine retains its freshness while having intense aromas and flavor. The grapes are sourced from Bonfiglio Vineyard in Mendocino~which is
30 year old planted California Sprawl. The Marsanne 
and Roussanne were pressed into the same tank and
began a native ferment. After a few days of homogenization in tank, the fermenting wine was moved toneutral French oak barrels where it completed primary and malolactic fermentation before a 6~monthelevage sur lie, racked to tank before being bottled unfined and unfiltered.

2017 Family Secret Sauvignon Blanc ~ $21.99
The grapes used are sourced from Indian Springs Vineyard(sustainable practices), 30-40 year old vines. 50% barrel fermented (indigenous yeast, and 25% of barrelgoes through secondary malolactic, then 6 months sur lie) 50% stainless steel fermented (inoculated

2017 Twice Removed Rose ~ $21.99
Carignan, Grenache.
The grapes used are sourced from Venturi
Vineyard - cer9fied organic, dry farmed. The carignan vines were planted in 1946, Grenache vines were
planted in 1980. The wine is prodcued in a Provencal style, with 8hr on skins for salmon color. High acid
and low alcohol. Inoculated yeasts, foot stomped, whole cluster fermented, and completely stainless steel
2017 Wayward Son Orange Wine ~$29.99
Marsaane, Roussane. The Wayward Son started as a fun
experiment and over the years has become a passion project. Skin fermented white wines of a tradition
going back centuries and are some of the most interesting wines around! Only 275 cases produced.

2016 Father's Watch Red Blend - ~$22.99
Carignan, Grenache, Syrah, Mouvedre
Kivelstadt's most versatile red wine, Father's Watch is a Rhone style blend with rustic and earthy flavors that are balanced out by plenty of bright, approachable fruit. Made from 35% Syrah, 30% Carignane, 20% Grenache, and 15% Mourvedre, this wine is vegan and made from certified organically-grown grapes, indigenous yeasts, sourced from Venturi Vineyard (certified organic, dryfarmed) and Naggiar Vineyard (sustainable practices)aged in 10% new French oak for 16 months.

TUES~FRI  11 ~ 7
SUNDAY 2 ~ 5


Our 5-part Wine Course, 
"Become a Wine Expert"
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.
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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Wine Pairing - Stilton & Gouda
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