Day: January 19, 2024

Second Storm, and (Wild)Life After — pat morss

Posted on by patmorss

The second SE storm of last week was a repeat of the first. Winter wildlife routines then quickly returned to normal.

Once again, flooding of the Audubon sanctuary.
The Eastern Point Lighthouse was nearly an island at high tide.
Gulls seemed to enjoy effortless gliding in the wind.
The two storms stripped the Niles Pond / Brace Cove causway of its cover.
Salt water ponds sprang up inconveniently behind Raymond Beach.
Mallards stuck together, selecting preferred patches of water or ice at Niles Pond.
Huddling for warmth in the dropping temperatures.
Sipping fresh water at the edge of the ice.
Ring-necked Gulls, and Greater and Lesser Scaups gathering like birds of a feather.
A Gadwall couple drops in, and turns up their noses at the neighborhood residents.
A coyote, hobbling with an injured rear left foot, walks its daily route by our house.
Followed by a second.
And a third, running to catch up.

Complimentary Wine Tasting of Blends at Savour, Saturday, Jan. 20, 1 – 4 pm

Posted on by Joey Ciaramitaro

THIS SATURDAY, January 20, 1 – 4 pm

Tasting Our Favorite Wine Blends

This Saturday, Savour’s staff: Kathleen, Morgan, and Ann will be offering several value-priced favorite blended wines. Blends are a wonderful buy because they allow for the creativity of the winemaker and often highlight the best grapes of a particular vintage. This is why blended wines can taste quite different from year to year. Try these remarkable blends from France, Washington state, South Africa and Portugal. You are sure to find something you’ll enjoy, priced from $14.99 – $29.99.

   _____________________________________________________

WINES

Bergeyre Labadie Blanc, Cotes de Gascogne, France

Varietals: 70% Colombard, 30% Sauvignon Blanc, Alc. 12 %

This white blend from Plaimont winemaker Cedric Garzuel has a complex nose of citrus fruits (preserved lemon and grapefruit) and passion fruit from the Colombard combined with the notes of white-fleshed fruits and quince brought by the Sauvignon. The crisp palate is faithful to the Gascon terroir. There is a powerful explosion of tropical fruits on the palate and a full-bodied, tasty finish. Pairs well with fish, sushi, and mild cheeses. $14.99

Baumard “La Calèche 2021, Savennières, France

Varietals: 50% Chardonnay, 50% Chenin Blanc Alc. 12%

As early as 1634, in Rochefort, the ancestors of Jean Baumard were already cultivating vines; plots of land that are still on the property. The arrival of Jean, a professor of viticulture and oenology at the École Supérieure d’Agriculture et de Viticulture in Angers, in 1955 marked the founding of the present wine estate. After training as an oenologist in Dijon and Bordeaux, he began to expand the vineyard by acquiring vineyards in the prestigious appellations of Anjou. Jean’s son Florent joined the family business in 1987. Expression of the terroir and technical mastery are the watchwords of the estate. The result is elegant wines with an explosion of aromas. La Calèche has aromas of pears, lemons, peaches, and honey, with floral and mineral hints. There is great tension on the palate, which is persistent and precise. It is dry, with well-balanced acidity and great structure. Pairs well with salads, fish, chicken. $17.99

Rasa Vineyards Occam’s Razor, Columbia Valley, Washington

Varietals: Syrah, Cabernet Sauvignon, Grenache, Merlot, Cabernet Franc Alc. 14.7%

Brothers Billo and Pinto Naravane founded Rasa Vineyards after dreaming of making wine for many years while they both worked in tech. In 2006 Billo applied to the UC Davis Master’s Program in Viticulture and Enology and was only one of 10 people selected that year. In 2007, the brothers made two wines, both of which scored above 94 points in the press, and Rasa Vineyards was on its way! The name Occam’s Razor refers to the heuristic attributed to William Ockham, which states that given all things are equal, the simplest answer tends to be the correct answer. This Occam’s Razor has a rich aroma of blackberry, cassis, and spice, on the palate densely layered flavors of black cherry blend with tobacco, cedar, and cocoa. It has structure and refinement and a luxurious, weighty texture. Pairs well with pot roast, braised lamb, pasta with Bolognese sauce. $22.99

Rustenberg Stellenbosch John X Merriman Red Blend, South Africa

Varietals: 43% Cabernet Sauvignon, 36% Merlot, 14% Petit Verdot, 7% Malbec Alc. 14%

The Rustenberg Estate was founded in 1682 and is nestled in the valley of the Simonsberg Mountain in South Africa’s premium wine region. The estate stands on an impressive 880 hectares against the Simonsberg Mountain in Stellenbosch. In 1941 Peter and Pamela Barlow bought Rustenberg. Their son Simon took over the running of the farm in 1987. Simon’s son, Murray, joined in the running of the farm with his father in 2012. The Barlows have been at Rustenberg for over 80 years: the longest period any one family has owned the farm. Rustenberg makes a range of wines that typify the regions within which they are produced. Predominantly consisting of, but not confined to, Bordeaux varietals, these wines are made to represent the ideal regionally and varietally specific styles brought out through a blend of traditional and modern viticultural and winemaking techniques. $29.99

Van Zellers Douro Red, Douro Valley, Portugal

Varietals: Field Blend of 30+ varieties, Alc.15 %

Founded as a port wine company in the early 17th century, Van Zellers has 15 generations of experience in crafting the world’s most exceptional ports. Now Van Zellers, like other producers in the Douro, has turned to making unfortified wines. “All our grapes were foot trodden in open air tanks for 1 to 3 days before fermentation and then fermented in stainless steel vats for 7 to 10 days. We estimate that there are over 30 different varietals in this wine.” The Douro Red is complex and structured, oak-aged for 26 months after undergoing full malolactic fermentation. Full-bodied and velvety, it has aromas of dark fruits and wild berries. On the palate, it is fruity, spicy, and full. Pairs well with game, veal, mushroom dishes. $29.99

_______________________________________________

Class Update

We started off our class schedule with a great class on Burgundy. We have placed all 4 of the wines we tasted out on the wine machines so you could have a chance to experience these glorious, highly-prized wines. Be sure to stop over at the wine machines after you finish our Saturday tasting of wine blends. Go to the Events page of our website – www.savourwineandcheese.com to see our updated schedule – https://www.savourwineandcheese.com/events.

Also – Susan Richards is offering a one-night seminar on the wines of Piedmont as well as a group tasting club to meet regularly on Sunday afternoons. 9We are all looking for something fun and interesting to do in winter -so check these out!

Italy Wine Region of Piedmont Class

The wines of the Piedmont are world famous and home to some of the most iconic wines of Italy. Come learn about the history of Piedmont, the viticulture, and the wines it produces, including Barolo, Barbaresco, Gavi, and Arneis. The class will be led by Savour Wine Consultant and Certified Specialist of Wine (CSW) Susan Richards, who has recently traveled to the region. While tasting through five to six wines from this region, Susan will share her knowledge and experiences with you in this engaging, interactive, and educational class. For more information contact the store or stop by the shop.

Where: Savour Wine and Cheese, 46 Prospect Street, Gloucester

When: Wednesday February 7th , 6-7:30 pm

Cost: $75 per person

_________________________

Blind Wine Tasting Group with Susan

Tasting wine blind, meaning the wine’s identity is hidden, is a wonderful way to learn about wine and enhance your wine-tasting skills and ability to describe the characteristics of a wine.

Whether you consider yourself a wine novice or an expert, spend an evening in an informal and supportive setting with Savour’s knowledgeable wine consultant, Susan Richards, to taste blind.

Susan will lead you through the structured process wine professionals use to taste and discuss color, aroma, flavor, acidity, tannin, body, and finish, along with how these components of a wine can help you discern its identity. Blind tasting can help you define what types of wine you enjoy and describe to a waitperson or sommelier at a restaurant the kind of wine you want to order.

Where and When: At Savour one to two times a month (interest dependent)

Starting: Sunday, January 28, 3:30 -5:00 pm

Cost: $20 per session; advance registration preferred.

The five wines being tasted will be offered at a discount of 10% for six or more bottles.

Who: Minimum of four participants with a maximum of eight to allow for lively discussion

Find out about new wine arrivals and other events at Savour by following us n Facebook and Instagram. 

_______________________________________________________

Kathleen’s Price-Value Gems:

Unique to SAVOUR our three price-value collections, with

each category ($9.99ers – $14.99ers -$19.99ers) offering hundreds of wines

at one price, personally curated by Kathleen, some have limited availability

9.99ers…the quality is taste delivering above-price enjoyment …Value!

14.99ers…exhibiting qualities of complexity…Elevating the Experience!

19.99ers…value laden wines by innovative vintners…Expect Exceptional!

Adding to this Saturday’s wine tasting with Savour’s staff is Savour’s Everyday Tech Tastings at the North Shore’s Only Digital Wine Machine. Fun to use and enjoy! Taste up to 20 wines with new selections regularly added…& yes, complimentary. Kathleen welcomes your questions for food pairings. (We have just changed 18 of the wines on the machine, so come in and try something new)!

Welcome Your Donation in any amount for Pathways for Children.

Thank You! …Kathleen

Continuing to offer case discount 0f 10% on wines and all items purchased with the case to all customers. Wine Club members get 5% off on 6 bottles and all items purchased with the 6 bottles. Thanks again for your support!

 We continue using our 5 Molekule high performance air purification units that clear the air of 99.9% of viruses, bacteria and allergens every hour, store wide.

We are pleased to continue curbside pickup service

Savour Wine & Cheese l 76 Prospect St. l Gloucester l 978. 282 .1455

So Salty

Posted on by Donna Ardizzoni

Come on down to the Third Annual “Gloucester’s So Salty” happening this weekend, Saturday, January 20th and Sunday, January 21 st  from 10 a.m.- 5 p.m.
There’s something for everyone- from ice sculptures to art activities to sea shanties galore. The link is in our bio- check it out!

Rockport Police Officer Rescues Woman from House Fire

Posted on by Joey Ciaramitaro
Police Chief John Horvath and Fire Chief Mark Wonson report that the Rockport Police and Fire Departments responded to a house fire on Wednesday night.
On Wednesday, Jan. 17, at approximately 6:39 p.m., Rockport Police and Fire received a call about a house fire at 74 Phillips Ave. Rockport Police Sergeant Philip Wesley and Officer David LoConte were dispatched to the home.
Upon arrival, first responders saw large plumes of smoke from inside the home pouring out of the side door and flames coming through the upstairs window. A senior resident, who was outside the home, screamed to Officer LoConte that his wife was still inside.
Officer LoConte ran to his cruiser, grabbed a fire extinguisher, and entered the home through the side door. Once inside, the officer located a senior occupant in bed. A concerned passerby assisted Officer LoConte in lifting the woman into a chair and brought her outside.
Officer LoConte then placed the woman and her caregiver, who was already outside the home when he arrived, inside his cruiser until an ambulance arrived. The homeowner was placed in his car until EMS arrived.
The female resident and caregiver were transported via Rockport EMS ambulance to an area hospital for possible smoke inhalation. The male homeowner also was transported for treatment of his injuries. None of the injuries sustained were considered to be life threatening.
Officer LoConte was later transported to an area hospital as a precaution and was subsequently released.
Despite the frigid conditions, the fire was knocked down by 7:47 p.m. The home sustained extensive smoke and fire damage.
The Gloucester, Essex, Hamilton, Manchester-by-the-Sea Fire Departments, and Rehab 5 provided mutual aid at the scene. Beauport Ambulance, Rockport Forest Fire Department, Rockport Department of Public Works and National Grid also responded. Station coverage was provided by the Beverly, Hamilton, and Ipswich Fire Departments.
The cause of the fire remains under investigation by the Rockport Police and Fire Departments and the State Fire Marshal’s Office.