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Reception 2022 Clos Du Val Sauvignon Blanc First 2022 Far Niente Chardonnay VS 2021 Paul Hobbs Chardonnay ‘George Menni’ Hamachi Crudo, orange, radish, scallion Second 2021 Duckhorn Merlot VS 2020 Pride Merlot ‘Rabbit Stew’, Parmigiano pudding stuffed crepe, peas, chanterelle mushroom Third 2021 Nickel & Nickel Cabernet Sauvignon ‘State Ranch’ VS 2021 Chappellet Cabernet Sauvignon ‘Signature’ Ricotta and Fontina Ravioli with braised veal breast Fourth NV Overture by Opus One VS 2018 Quintessa Wagyu Sirloin, roasted potato, balsamic glazed shitake Fifth Warm Blueberries with Mascarpone
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Understanding mortgage down paymentsBuying a home is likely to be the biggest financial decision of your life. A significant part of the process is saving for a down payment. But what amount is right for you?Read More
What is a home equity loan?A home equity loan allows you to access the equity in your home and convert it into cash. They’re a popular way to pay for home improvements or major expenses. And you can use the funds for any purpose.Read More
THURSDAY, MARCH 21 from 5:30—6:30 PM at SFL at 21 Main Street
Sawyer Free Library will be hosting Dr. Tricia Peone, Project Director of New England’s Hidden Histories, for a discussion on witchcraft and memory during women’s history month this Thursday, March 21 from 5:30 to 6:30 p.m.
Today when we think about witchcraft, we tend to think about the infamous Salem witch trials. But what did it mean to believe in witchcraft in the seventeenth century and how widespread were these beliefs? How did people know if they were bewitched and who was to blame? This talk will explore the stories of several women accused of witchcraft in New England, including in Gloucester, and consider how this history continues to affect us today. Through these stories we can see not only how ideas about witchcraft have changed over time, but also changes in ideas about commemoration, justice, family legacies, and the responsibilities of communities that have been historical sites of violence.
Dr. Tricia Peone previously worked at Historic New England, where she was a research scholar for the Recovering New England’s Voices project. She has also previously worked as the public programs director at New Hampshire Humanities, a university lecturer teaching classes on the Salem witch trials, early New England, and public history, and as a researcher for cultural heritage organizations. Her scholarship focuses on early modern magic and witchcraft and her work on these subjects has appeared in journals, books, blogs, and on radio and television. She holds a PhD in history from the University of New Hampshire with a specialization in the early modern Atlantic world and history of science.
To register to attend or for more information on this special event, visit sawyerfreelibrary.org or call 978-325-5500
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It’s gonna be a smash burger contest. If you don’t know what a smash burger is or if you don’t like smash burgers or your teacher at culinary school taught you to never smash a burger then don’t enter. IDGAF
I’m going to interview judges that understand and appreciate the style of burger and they will be panelists.
If you enter and present a traditional fat patty burger I will personally embarrass your entry for not understanding the competition you entered.
This is not a traditional hamburger contest (no slight to traditional hamburgers, they can be great) but a traditional fat hamburger is not a fuxking SMASH Burger.
The rules will be simple.
You can cook with anything you want, a griddle, cast iron pan, you can bring a whole conventional kitchen if you want to lug it. But you’ll cook in front of the judges and we will judge you based on cooking a real smash burger, the bun, the flavor and the construction of the burger.
Again, please don’t enter if you don’t know what a smash burger is. I’m begging you. Go enter a burger contest somewhere else.
This is going to be a best smash burger contest. date TBD
For reference Oak To Ember’s smash burger-
More importantly, for reference, the style in preparation from onlydbls in Naples
The cost of fireworks went up 11% this year, 34% last year, 100% in the last 8 years.
We raise our money for the July 3rd and Labor Day Fireworks and Boulevard Concerts together. The July 3rd Fireworks Display is the City’s Display, we just do the coordinating, etc. The Labor Day Display is the Fireworks Committee’s Display.
The cost for each of the Concerts is $5,000. The cost for each of the Fireworks Displays this year is $30,000. So, in total we need $70,000. That doesn’t include the phenomenal support we get at no charge from the DPW, Fire and Police Departments, Harbormaster, and the US Coast Guard.
The Independence Day Display has been around since at least 1880, maybe sooner, as shown in Winslow Homer’s famous fireworks painting of Fireworks Over Gloucester Harbor, July 4, 1880. He lived on Ten Pound Island that year and painted it looking across towards Stage Fort Park.
All donations can be sent to The Gloucester Fund via Paypal or Venmo. Links below. For those attending the concert, there will be QR codes at the door for venmo and a cash option as well.
Checks can be made out to The Gloucester Fund Inc. and handed in at the door or mailed to 45 Middle St, Gloucester, MA 01930 with “FIREWORKS” in the memo
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FINE WINE TASTING @ SAVOUR WITH OUR WINE EXPERTS MORGAN DOWNS AND SUSAN RICHARDS
A brand new champagne, 2 wonderful white Burgundies from Macon and Pouilly Fuissé, a new red from the Rhone Valley, and a classic from JL Chave, in the northern Rhone, all make for a fine foray into the wines of France with Morgan Downs, our resident French wine expert pouring and Susan Richards, recently back from a trip to Burgundy, sharing their stories and expertise. So come down and join us for a lovely Saturday afternoon while we await the arrival of Spring.
The history of Champagne Collet is inextricably bound to the history of the Champagne region. A founding member of COGEVI (Coopérative Générale des Vignerons), Champagne Collet’s history goes back to the Revolt Champenoise that began in 1911. With the revolt resulting in the establishment of Champagne as an appellation to counter fraudulent production, Champagne Collet was founded in 1921. It is located in the heart of Aÿ, a UNESCO World Heritage Site within the Valée de la Marne growing region famous for Pinot Noir and one of Champagne’s 17 Grand Crus. From the beginning, Champagne Collet has identified itself with the Art Deco period that became popular in France after World War I, and this identity is expressed on the Champagne’s label.
The 2014 Millesine is a balanced blend of 10 Premier and Grand Cru villages selected during the 2014 harvest: 50% Pinot Noir gives the wine its structure, thanks to Mailly-Champagne, Ambonnay, Louvois or Chigny-les-Roses Crus; 40% Chardonnay from such iconic villages as Vertus and Avize, brings richness, softness, and elegance. The Villers-Marmery Premier Cru completes the blend and adds a mineral dimension along with a touch of smoke; 10% Meunier rounds off the blend with richness and smoothness. Pairs well with oysters, fried foods, salty snacks. $79.99
Domaine Dutron et Fils, Pouilly-Fuissé, France
The Dutron family has been making wine at their 40-acre estate in the town of Fuissé since 1835. Maxime Dutron joined his father in the family winery in 2010. The winery grows only Chardonnay, with some vines up to 70 years old. The average age of vines is 35 years, with the vineyards situated on southeast-facing slopes of clay and limestone. The vineyards are situated around both the villages of Fuissé and Solutré at 820-985 feet of altitude, in the heart of the Pouilly-Fuissé appellation. Maxime is committed to continuously improving the quality of his wines, by keeping in mind the importance of “terroir” and using traditional methods in the vineyard and using sustainable farming practices. All of the vineyards are grassed over, which both limits erosion and controls yields. He believes in making his wine “on the vine” and rigorous work is done in the vineyard to ensure they harvest ripe and perfectly healthy grapes, necessary for the development of great white wines. We are tasting two wines from Dutron.
Domaine Dutron et Fils Macon-Vinzelles En Paradis
Varietal: Chardonnay Alc 13.5%
The Macon-Vinzelles undergoes slow and natural fermentation in stainless steel vats. It matures on fine lees for about 6 months. The wine pours yellow gold. It has a bouquet of citrus and honeysuckle. Fresh, smooth flavors pair with good minerality and a clean finish. Pairs well with with seafood, salad, and goat cheese. $25.99
Domaine Dutron et Fils Pouilly-Fuissé
Varietal: Chardonnay Alc. 13%
The Pouilly-Fuissé is bright yellow-gold in the glass. It is highly aromatic, with complex notes of nuts, citrus, brioche, and honey. On the palate, clean flavors of ripe fruits with a medium to full body, excellent balance and an elegant, long finish. Pairs well with fish, white meat, and goat cheese. $29.99
Domaine Arnoux Savigny-Les-Beaune, Burgundy, France
Varietal: Pinot Noir, Alc.14.5%
For many generations, Domaine Arnoux Père &Fils has thrived in the village of Chorey-lès-Beaune, where they perpetuate the Burgundy wine tradition. Created by René, his children Michel and Rémi began to expand the Domaine and develop the bottling. In 1990, Pascal joined his uncles and produced his first vintage in 2007. As the head of the winery, Pascal, supported by wife Caroline, combines savoir-faire and new technologies to protect the vineyard and offer wines of great quality. Today, the Domaine covers more than 20 hectares, divided between the villages of Chorey-lès-Beaune, Savigny-lès-Beaune, Aloxe-Corton, Beaune and Pernand Vergelesses. The Savigny-Les-Beaune pours a deep red color. Aromas of Morello cherry, blackcurrant, and raspberry mix with spicy notes and lead to a refined and supple palate. It is a delicate and elegant wine. Pairs well with roast pork, grilled chicken, risotto. $44.99
Château des Jacques (Louis Jadot) Moulin-à-Vent Clos de Rochegrès 2021, Beaujolais, France
Varietals: Gamay Alc. 12.5%
The Château des Jacques dates from the 18th century and is supported by vaulted cellars from the 17th. In 1996, the Kopf family, owners of Maison Louis Jadot, purchased the Château. The Maison then undertook to renovate and replant part of the vineyard and to turn to environmental practices with a view to organic conversion. The integrity and singular identity of the chateau was maintained; it retained its own teams, vines, winery, and methods. Maison Louis Jadot completed the estate’s range with the acquisition in 2001 of 27 hectares of vines on the most beautiful terroirs of Morgon (Côte du Py, Corcelette, Bellevue). Château des Jacques Moulin-à-Vent Clos de Rochegrès is a special cuvée from old vines that cover 24 acres. The soil of the Clos de Rochegrès is granite, fairly shallow and overlies an extremely hard bedrock. After a portion of the grapes are destemmed, the wine is vinified in closed vats with pumping over. The wine is then matured in oak barrels for 10 to 11 months. Clos de Rochegrès has fine rose and peony aromas and flavors with a touch of minerals. The wine is generous on the palate thanks to its elegant, long-lasting tannins. Pairs well with red meats in sauce, venison and other game. $46.99
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Class Update
Food and Wine Pairing Using the Insta-somm Method and App
Find out about new wine arrivals and other events at Savour by following us on Facebook and Instagram.
And don’t forget to check out what’s new in our beer case, including two juicy NE IPAs and a clean, refreshing rice lager from East Regiment Brewing, a veteran-owned brewery in Salem and a crisp new lager from Rockport Brewing.
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.
Welcome Your Donation in any amount for Pathways for Children.
Thank You! …Kathleen
For Your Mobile Calendar
Savour Wine Tastings!
Grand Tasting – March 23, 1- 4 pm
March 30 – Anthony Sciarappa of Carolina Wines
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Continuing to offer a 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
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