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Tag: Savour Wine and Cheese
Savour Wine and Cheese ~ Taco Night VB6
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Calling All Men for Men’s Night ~ Thursday December 19th
Today I stopped in at Savour Wine and Cheese to pick up some holiday treats. Chef Matt Beach and Kathleen are looking forward to again hosting all the men shoppers. I heard that last year the shop was packed! Savour is just bursting with wonderful gifts-beautiful cheeses, imported meats, and appetizing treats from around the world, along with their stellar beer and wine offerings. Chef is preparing a delicious selection of appetizers to keep you fortified for a night of shopping, and select beer and wine will be available for tasting.
Have a great night and I hope you get all your shopping done!
Savour Wine and Cheese
Second Annual Men’s Night
Thursday, December 19th, 5-8 pm
Beer and Port Tasting
All complimentary ~
Take 10% off all purchases!
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Tomorrow Night’s GMG Holiday Party
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Chef Matt Beach’s Best Apple Tarte Tatin
Chef Matt Beach’s Sublime Dinner ~ continued
Individual little apple tarte Tatins hot and fresh from the oven
For the Chef’s Table dinner that I was so very fortunate to recently attend, Chef Matt Beach prepared simply the most delicious apple tarte Tatin you could possibly imagine.
A tarte Tatin is a tart cooked upside down and made with fruit (typically apples) that have been caramelized in butter and sugar prior to baking. The recipe originates from the Centre Region of France, a rich agricultural area where many tree fruits are grown. Peaches, plums, pears, and apricots may also be used to make the tarte.
Flipping the tartes from the ramekins
Warm and ready to serve
Chef Beach served the apple tarte Tatin with his equally as wonderful salted caramel homemade ice cream.
Beach Gourmet is a full-service catering company. They have a passion for sharing good food and friendship. And they know how to throw a great party! Their primary business is Catering and Event Management for parties large and small. Additionally, they have a thriving Personal Chef business, working for clientele they care deeply about and with whom they have grown to regard as both client and friend.
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Hotel Tatin, Lamotte Beuvron, France
End Note ~ Legend has it that apple tarte Tatin was originally created by Stéphanie Tatin in the 1880s at the Hotel Tatin, located in Lamotte Beuvron, France, and which is still in operation. Visit this fabulous website Friends of the tarte Tatin for more information, the history of, and for a recipe as close as possible to the original 19th century apple tarte Tatin recipe.
Chef Matt Beach’s Sublime Dinner
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Chef Matt Beach’s Sublime Dinner
Chef Matt Beach and Sous-chef Meghan Pozzi
Chef Matt Beach’s Table is an experience not to be missed. For holiday gift giving, a gift certificate to a memorable evening around the Chef’s Table would make a truly unique and very special present for a family member, friend, or group of friends.
John Lamarinde and Bea Waring, Chef’s Table Guest
Maureen, Chef’s Table Guest
At this time of year most of us, I sincerely hope, are enjoying cooking and eating delicious holiday meals and treats. Like many of us, I developed a love for cooking because of festive childhood memories centered around making holiday deliciousness with my mom, sisters, grandmothers, and friends. I also love to cook because of my experience when very young of working at a country French restaurant, located in my hometown of Dennis, (the other) Cape Cod.
I should clarify and say the owners of the restaurant were Italian and Swiss, but the chef was all French—Bernard was his name—a very slender, fiery-tempered, red-headed, and red-faced Alsatian man. I was hired at 13, initially to sew new tablecloths and curtains for the restaurant and then was kept on, working at first as a salad girl, and then given increasingly more challenging positions. I adored working there not only because of the many fascinating personalities and interesting jobs, but because each afternoon at four o’clock every member of the staff sat down together at a long dining table to eat a delicious dinner prepared by the Chef. The meals were oftentimes fresh fish caught by the owner earlier that day, and even a simple hearty sandwich on beautifully crusty French bread baked fresh that morning seemed wonderfully tasty. I loved, too, the kitchen garden, located just outside the dining room’s large picture windows. One of my jobs was taking care of the garden and I learned much from Chef Bernard about growing herbs and vegetables. Today it is commonplace for American restaurants to have kitchen gardens and for Chefs to shop for produce from local farmers but back then it was not the norm to grow your own.
I will never forget one very special evening when Chef Bernard was seen with a shotgun, chasing around and around the garden, dressed in his full chef’s wear, big white hat and all, cursing at the top of his lungs (in English, French, and German), and with a dining room full of patrons, because rabbits were eating his prized greens! The very next day Haveahart traps were placed in the garden by the owners and rabbit stew was promised to us by the Chef although, as far as I know, none were ever captured.
For the next ten years I worked in a range of different types of restaurants and night clubs in a variety of positions, including hostess, cook, cocktail waitress, and bartender. These jobs supported me as I worked my way through art and design school. Are there any job as memorable as our first jobs? My early jobs in restaurants led to interior design projects working with several architects on a dozen Boston restaurants, including Hammerley’s and Flora’s however, the experiences and kind (and colorful) people at my first job left a deep and lasting impression.
I am sharing this long-winded story because Sunday night my husband, Tom, and I were invited to join Savour’s Open Chef’s Table. Chef Beach’s dinner was simply sublime and the wines Kathleen chose to accompany each course were exquisite. Megan was the sous-chef and John Lamarinde was in charge of service, and both did a fabulous job at that. While enjoying Chef Beach’s dinner and the lively conversation and company of fellow guests I was reminded of those staff dinners at La Coquille, and not just because of Matt’s extraordinarily delicious dinner and the warm ambience around the Chef’s Table, but because the main course was Rabbit Ragout!
Chef Beach is sharing his recipe for Rabbit Ragout! Have you ever had rabbit? If not, you are in for a superb treat, especially with the slow-cooked method in which Chef Beach prepares the rabbit. With the many photos from the evening’s event, this post would be far too long to include the recipe. The recipe will follow in a day or so.
Shelia Lummis Enjoying the Boiled Shrimp Cocktail, served with a Light and Lemony Mayonnaise
Amazing Pear and Blue Cheese Tartlets; both appetizers were served with the very (very) delightful sparkling Italian wine, Ferrari Brut.
A Beautiful Salad of Mixed Greens with Roasted Squash, Goat Cheese, Toasted Pecan, and Shallot Vinaigrette, served with Cellar de Roure Cullerot Bianco
Rich, Flavorful, and Wonderfully Tender Rabbit Ragout with Homemade Pappardelle (Pasta), served with a very fine red wine, Cocci Grifoni Tellus
Chef Beach’s To-Die-For Warm Apple Tarte Tatin with Chef-made Caramel Ice Cream, with Casa Lola Tre Monte Albana Passito Romagna from Italy
To read more about how you can join the Chef’s Open Table visit the Beach Gourmet website at: beach gourmet.
Gorgeous flower arrangement from Sage Floral
What could be simpler for holiday celebrations than picking up ready-made appetizers and hors d’oeuvres? Beach Gourmet offers a fabulous selection of in-store holiday hors d’oeuvres, including their divine caramelized onion dip, artichoke dip, and creamy brie en baguette, with cranberries and walnuts (you may have sampled any one of these at Ladies Night). Additionally, for the Beach Gourmet extensive pre-order menu of hors d’oeuvres and dinners, see their exquisite holiday fare on the beach gourmet website.
Another Great Christmas Gift Idea ~ During the months of January, February, and March, Chef Beach is offering gourmet cooking classes; classes in soups, brunch fare, desserts, and make-ahead dinners and hors d’oeuvres. You don’t need to sign up for all as the classes are offered individually at their gorgeous and pristine demonstration kitchen at Savour Wine and Cheese.
Chef Matt Beach, John Lamarinde, and Kathleen Erickson
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Bubbly at Savour Wine and Cheese for Ladies Night!
~ LADIES NIGHT SPECIAL ~
10% OFF EVERYTHING IN THE STORE!
Stop by Savour Wine and Cheese on Ladies Night to enjoy complimentary Champagne, sparkling wines, fabulous appetizers prepared by Chef Matt Beach, and cheeses from around the world. We hope to see you there!
This is a wonderful opportunity to sample sparkling wines and Champagnes–the Lanson is a fine French Champagne that typically sells for 60.00 a bottle!
Cheese Knives
Lovely Gift Boxes to Fill with Yummy Treats
Gift Bags
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Super Easy Make-it-Yourself Orange Infused Wine for Holiday Gift-Giving!
Orange infused wine is wonderfully uncomplicated to prepare and makes a very much appreciated holiday host/hostess gift!
Although orange infused wine, or vin d’orange, is a warm weather Provençal aperitif, I never remember to make it during the summer months; only during the holidays, and that is because my family likes it so much they won’t let me forget!
This year I sought Kathleen Erickson’s advice (co-owner of Savour Wine and Cheese) on what wines she would suggest that would blend well with the flavor of the Clementines and cognac. She knew just what to recommend and steered me to the 10.00 a bottle bins. The Rayon Sauvignon Blanc from Chile sounded ideal, not only for the orange wine recipe, but also for the fondue I was making later that evening. As we found when preparing and eating the fondue, the Rayon Sauvignon was perfectly drinkable and delicious all on its own, too.
Over time I’ve experimented with the original recipe, which was, to my way of thinking, much too sweet—you can always add more sugar if you like a sweeter aperitif. I think you will find this concoction intoxicatingly fun, delicious, and aromatic. I hope your family and friends enjoy as much as do mine!
12-15 Clementines thoroughly washed and cut in half
3 bottles modestly priced dry white wine (Sauvignon Blanc this year!)
1 Cup sugar
½ Cup Courvoisier
Long strips of orange zest
In a large glass or stainless steel bowl combine the wine and Clementines, gently squeezing each half to release some of the juice. Cover tightly and refrigerate for 5 days. Save the empty wine bottles and corks; wash and remove labels. You will need a fourth empty bottle.
Remove orange infused wine from the refrigerator and squeeze any liquid remaining in the orange halves into the large bowl. Discard oranges. Add the sugar and cognac, stirring until the sugar is dissolved. Strain through a sieve lined with cheesecloth. Pour wine concoction into wine bottles. Insert a strip of the zest into each bottle and cork. Chill the wine for one week. Serve neat or over ice.
Orange wine will keep for 6 months when chilled. Makes approximately 4 bottles.
Savour’s handy carryall, with seperate compartments for each bottle–perfect for the bread and cheese on your shopping list, too!
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Join Savour’s Open Chef’s Table Sunday, December 2nd ~ 3 Seats Remaining
I am just beyond thrilled to write that my husband and I have been invited to Kathleen’s and Chef Matt Beach’s Open Chef”s Table tomorrow night at Savour Wine and Cheese. There are three seats left at the table. Please come join us!!!
I have never had rabbit before and am so excited to try Chef Matt’s Rabbit Ragout. My husband and I both adore mushroom soup and I think my all time favorite desert is apple tart tatin. The wine pairings sound exquisite–I just hope I can stay not tipsy enough to photograph through desert! Monday I’ll post the photos (and perhaps more) from the dinner party!
Open Chef’s Table – Sunday, December 1st (3 seats remaining)
The main course of Rabbit Ragout and homemade pasta is one of the best dishes I have ever had. With the Cocci Grifoni Tellusred, it is also one of our most
successful wine pairings. Come join us for Beach Gourmet’s Open Chef’s Table!
MENU
Hors d’oeuvres
Broiled Shrimp Cocktail
Pear and Blue Cheese Tartlet
Wine:Ferrari Brut
Trentino, Italy
Mixed Greens with Roasted Squash, GoatCheese, Toasted Pecan, and Shallot Vinaigrette
Wine: Cellar de Roure Cullerot Bianco
Valencia, Spain
Wild Mushroom Soup
Wine: Twelfth Night Pinot Noir
Central Otago, New Zealand
Entrée
Rabbit Ragout with Pappardelle
Wine:Cocci Grifoni Tellus
Marche, Italy
Warm Apple Tart Tatin
Wine: Casa Lola Tre Monte Albana PassitoRomagna, Italy
The Open Community Chef’s Table
Here is how it works. There are twelve seats available at the table. You can reserve as many seats as you like.
Take one or take all twelve seats and invite your friends to join you. Your personal dining experience begins at 6:00 p.m. when you arrive at Savour Wine and Cheese for hors d’oeuvres and wine tasting at the wine machines.
Dinner begins at 6:30 p.m. when you join your dining companions (whomever has bought the other 11 seats) for a four-course meal, each course paired with tasting-portion wines chosen by our in-house expert, Kathleen Erickson Morgan.
Call today to reserve your seat. You can use a credit card to reserve your place and we will not charge it until the day of the event. If you choose to pay by check, make it out to Beach Gourmet.
Checks will be held until the evening of the event. (As this is such a small gathering, we must charge for no-shows, or cancellations within the 24 hours prior to the event. Just call and let us know).
Price per seat is $90.00. Wine is served in tasting portions, and is complimentary. (MA Meals Tax and gratuity not included). As always, if you have a food allergy, please inform your server. We look forward to sharing this great event with you!
Sincerely,
Chef Matt Beach and Kathleen Erickson Morgan(Co-owners of Savour Wine and Cheese)
Beach Gourmet 978 282-1414
Savour 978-20282-1455
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Savour Wine and Cheese “Become a Wine Expert” ~ Week 5
Thank you Kathleen, Joey, and Toby for providing me the opportunity to take “Become a Wine Expert” series of classes to bring Kathleen’s wonderful expertise to our GMG readers. I loved every minute of the class and especially enjoyed meeting Kathleen and my fellow classmates!
Our last class was wonderful fun, with a lovely dinner of sweetly crisp and delicious Pear and Arugula Salad along with a hearty and tasty Brunswick Stew, paired with an array of red and white wines. See recipes below, which Kathleen has so graciously provided for our GMG readers.
For starters, John Lamarinde made popcorn, infused with a touch of truffle oil!
Pear Arugula Salad
The theme of class five is food and wine pairings and preferences. Kathleen served a fabulous selection of reds and whites to pair with our meal. For thousand of years food and wine have gone hand in hand although the strict rules of yesteryear, in that white wine is the only acceptable choice for fish and red wine for red meats, are adhered to no longer.
Kathleen encourages experimenting and stresses that wine and food pairings are a matter of personal preference. There are however several concepts worth noting that will make choosing a wine to accompany your meal simpler. The basic idea is to pair wines with foods that are either alike, in other words mirror the other’s flavors; the opposite is also a helpful guideline, which is to contrast the flavors.
Brunswick Stew
Michelle Ukraine
For our food pairing class, Kathleen presented a selection of wines, both red and white, and sparkling, for us to experiment to discover our individual preference for each course. The following is the list of wines served for our class–all grand and delicious and much enjoyed by everyone!
Ferrari Brut (100% Chardonnay), Trento, Italy – $24.99
Hirsch Heiligenstein Vineyard, Kammern, Kamptal Gruner Veltliner, Austria, $29.99
Le Grand Bouqueteau Chinon (Cabernet Franc), Loire Valley, France – $14.99
Panizzi Vernaccia di San Gimignano, Italy – $15.99
Arnad Montjovet La Kiuva (Nebbiolo, Pinot Noir) – $18.99
Mas de Libian Côtes-du-Rhône, France – $19.99
L’Ecuyer de Couronneau Bordeaux (Merlot), France – $13.99
Cossart-Gordon 15-year-aged Bual Madeira, Portugal – $43.99
I know where I’ll be shopping for Christmas gifts this season, for both cheese and wine, as well as that special hostess gift.
Kathleen typically teaches “Become a Wine Expert” series of classes annually in October, but there has been a great deal of interest expressed in taking the class sooner. If enough people are interested, she will teach the class again as early as this coming winter or spring. Go to Savour’s website for details about the “Become a Wine Expert” series of classes.
“Become a Wine Expert” Series Taught by Kathleen Morgan
Become a Wine Expert: White Wine
Savour Wine and Cheese “Become a Wine Expert” ~ Class 4
Brunswick Stew
1 3 – 4 lb. fryer chicken, cut up
1/3 c. flour
1 T. olive oil
2 or 3 medium onions, chopped
2 bell peppers (red, yellow, or orange), chopped (or Pablano Peppers)
5 c. water or chicken stock (you may need more)
2 28 oz. cans of chopped tomato (or Muir organic fire-roasted diced tomatoes)
1 6 oz. can tomato paste
2 c. edamame soy beans (already shelled) (or you can use lima beans, but they are starchier)
2 c. whole kernel corn (a 10 oz. bag or corn cut from 4 ears)
1 t. salt (to taste – usually needs more)
1/2 t. black pepper
½ t. white pepper
1/2 t. cayenne pepper (Typically, Brunswick Stew has as much a 1 T., but I use 1/2 teaspoon)
1/2 t. hot sauce (You can pass this with the stew for those who like it hotter)
2 t. Worcestershire sauce
1 c. red wine
Continue Reading Recipe Here
Continue reading “Savour Wine and Cheese “Become a Wine Expert” ~ Week 5″
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Savour Wine and Cheese “Become a Wine Expert” ~ Class 4
See GMG post for the first installment of “Become a Wine Expert.”
Last week I unfortunately had to miss the third class in the series “Become a Wine Expert,” taught by Kathleen Morgan, as I had to give a lecture that had long been scheduled. Fortunately, Kathleen has generously invited me to take the red wine class with her next series of classes, which I gladly accept and plan to report about for GMG!
Renee Hansen and Geoff Rendall
This week’s class was very interesting in that we compared the same wine, but with different variables such as tasting wines served in different shaped glasses, wines that had been decanted versus not decanted, and wines that were chilled versus the same wines unchilled. We discussed how the wine’s vintage is critical as different years produce different results—how could it not as grapes are an agricultural product? I often find this frustrating when purchasing wine (not at Savour, of course) because the description placed next to the bottle of the wine on display does not usually match the vintage on the bottle offered for sale.
Most red wines benefit from decanting, although with some, like Pinot Noir, it is not recommended because the grape is too variable. Chianti in particular should almost always be decanted because it is very heavy in tannins. Kathleen typically decants Chianti for one full day, although most wines need only several hours. We tried the Castello di Bossi Chianti Classico 2009 ($22.99), both decanted and not, and the difference was more than remarkable (the decanted being the far more enjoyable of the two).
Syrah wine glass, above, and to the right.
Wine enthusiasts often collect many different shaped glasses for different types of wines. I asked Kathleen if you were planning to only purchase one style what would she recommend. She suggests a tulip-shaped Syrah glass, with a thin crystal edge, and sturdy columnar stem. Thinner crystal for the edge of the glass is always preferable to thick glass as the glass imbues flavor as well.
Believe it or not, this is actually a tequila tasting glass however, Kathleen added that most Mexican people would never go near anything that fancy for tequila.
When bringing your own wine to a restaurant, Kathleen recommends keeping it properly chilled. This wine bottle cooler pack sold at Savour would make a practical and inexpensive holiday gift. Kathleen uses a charming trunk-inspired carry case (see below).
More great gifts available from Savour are their beautiful selection of decanters. I loved the elegant flagon decanters and think that they would make a very thoughtful hostess or Christmas present–decanters such as these would add a touch of grace to any table setting.
On the left is the duck decanter and to the right is the flagon decanter.
Kathleen’s favorite decanter is the very hefty rooster decanter, for a very touching reason. You may or may not recall that the original Savour Wine and Cheese, located on Washington Street, tragically burned to the ground several years ago. With all the destruction and mayhem associated with the aftermath of a fire, one of the very few things to survive was her rooster decanter–filled with blackened water–but nonetheless unscathed.
Michelle demonstrates how weighty the rooster decanter feels.
The “Become a Wine Expert” series of classes are held on five consecutive evenings, from 7:00 to 9:00, at Savour Wine and Cheese, located at 76 Prospect Street. She is planning to do another series possibly this winter or spring. Kathleen provides each student with a terrific notebook with maps from every wine producing country and region, articles, recommended books and links, descriptions of wine varietals, an interesting wine aroma wheel for describing wines, and more.
To learn more about Kathleen’s interest in wine (she also has a PHD in history) see Joe’s Good Morning Gloucester interview with Kathleen here.
“Become a Wine Expert” Series Taught by Kathleen Morgan
Become a Wine Expert: White Wine
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Become a Wine Expert: White Wine
See last week’s GMG post for the first installment of “Become a Wine Expert.”
In this week’s “Become a Wine Expert,” Kathleen introduced us to the world of fine white wines. They are her favorites and she believes strongly that white wines will only gain in popularity, for both women and men, as people become increasingly more interested in fresh fish, vegetables, poultry, and pork. She showed us how to taste using the front, mid, and back of the palette, and by trying this technique you really do discover more about the complexities of the wine. It is also fun to do!
Our first sample of the evening was Rainer Wess Wachauer Grüner Veltliner from Wachau, Austria ($18.99). We looked at the color of the wine by tilting the glass over a piece of white paper. A wine can show a range of hues from clear, sparkling bright white to golden yellow, and also cloudiness if the wine is unfiltered. It is logical that grapes grown in cooler climates are lower in sugar and higher in acidity because the growing season is shorter; the Grüner Veltliner from Wachau is no exception. Its color is clear and bright and Kathleen recommends pairing it with all kinds of veggies, including asparagus, which is not that easy to pair. With its name derived from Veltlin (Valtellina) in northern Italy, the Grüner Veltliner grape is believed to date back to Roman times
I found our next sample, La Monasesca Verdicchio di Matelica from Marches, Italy ($22.99), wonderfully enjoyable. Kathleen paired it with their very tasty Salame Gentile and she recommends it for a wide range of foods including nuts, cheese, antipasto, artichokes, and fish. She feels it is the very best wine to serve with lobster and showed us the beautiful Verdicchio dei Castelli di Jesi Riserva, bottled in a special type of bottle called the Empress. The Verdicchio grape is another ancient variety from Italy and is grown primarily in the Marches region of the central part of the country.
Our third tasting of the evening, Roaring Meg Pinot Gris from Mt. Difficulty Central Otago, New Zealand ($19.99), was also a favorite of the evening. I loved its effervescent, almost sparkling quality, and there is an apt term to describe wines that have this dancing quality; the actual term is “jazzy”! Kathleen cautions against inexpensive wines labeled Pinot Grigio, which are generally Franken one note wines made for the American market. Pinot Gris and Pinot Grigio are both made from Vitis vinifera; the gray-blue color of the grape lends its name to the grape (gris, meaning gray in French).
Judith, Megan, Tracey, and Don
The L’Oliveto Chardonnay from the Russian River, California ($19.99) was interesting and provided Kathleen an opportunity to talk about white Burgundies, which are also made from the Chardonnay grape. The Chardonnay grape is itself very neutral, with the many flavors associated with it derived from such influences as terrior and oak barrels. The Chardonnay grape is vinified in many different styles, from Chablis to Champagne, and is the second most widely planted grape worldwide.
Kathleen demonstrates the Rabbit, which is a handy gadget if you are having difficulty removing the cork.
The Clos Habert Chenin Blanc from Montlouis-sur-Loire, France ($26.99) was tasted next, and is Kathleen’s unabashed favorite; it is the wine she always keeps on hand. She paired it with Ewephoria smoked sheep’s milk cheese and the combination was fabulous. The Chenin Blanc grape is known for its ability to age well and has been cultivated in France for nearly 1300 years; official French documents mention Chenin Blanc as early as 845. Because they are organic, not filtered, and with no additives, Kathleen is a huge fan of wines from the Loire Valley and believes they are the best and purest in the world. Chenin Blancs are easily paired with a range of entrees including grilled chicken and roast pork.
Our last wine of the evening was Weingut Karl Jostock Piesporter Treppchen Riesling Spatlese from Mosel, Germany, which Kathleen paired with some out of this world bleu cheese, Cambozola Black Label Reserve. The Riesling grape originated in the Rhine region of Germany and it is used to make dry, sweet, and sparkling wines. Rieslings become more complex as they age, often taking on a golden honey color. Tracey, a fellow student, described the Piesporter Treppchen Riesling as having a honeysuckle quality, and I couldn’t have agreed more! There are many levels of sweetness in describing Rieslings; Spatlese is in the mid-range of sweetness, and as the grapes linger longer on the vine, their sweetness increases and becomes more concentrated.
“Become a Wine Expert” Series Taught by Kathleen Morgan
The “Become a Wine Expert” series of classes are held on five consecutive evenings, from 7:00 to 9:00, at Savour Wine and Cheese, located at 76 Prospect Street. Kathleen also provides each student with a terrific reference notebook full of maps from every wine producing country and region, articles, recommended books and links, descriptions of wine varietals, an interesting wine aroma wheel for describing wines, and much more.
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“Become a Wine Expert” Series Taught by Kathleen Morgan
Savour Wine and Cheese Welcoming Sign at 76 Prospect Street
Through arrangements made by Toby Pett and Joey I was invited to take Kathleen (Erickson) Morgan’s wine class at Savour Wine and Cheese in exchange for writing about my experience. Toby had recently taken the class and absolutely raved about it and wanted to bring it to GMG readers. I have mentioned previously that I typically purchase wine based on the attractiveness of the label and I have to tell you that after just this first class I will no longer have to rely on this wholly unreliable method! Tuesday night I tasted the most wonderful and intensely flavorful wines imaginable, paired with some dreamily delicious cheeses, and can’t wait to take the next class (plus all my fellow students are super fun!)
Kathy is a fantastic instructor and she has designed the course into five easily comprehensible evenings covering: 1) Taste, 2) White Wine, 3) Red Wine, 4) Practical Knowledge (including vintage, proper temperature, stemware, etc.), and 5) Special Deluxe Wine Pairing Dinner.
The “Become a Wine Expert” series of classes are held on five consecutive evenings, from 7:00 to 9:00, at Savour Wine and Cheese, located at 76 Prospect Street. Kathleen provides each student with a terrific notebook full of maps from every wine producing country and region, articles, recommended books and links, descriptions of wine varietals, an interesting wine aroma wheel for describing wines, and more.
Savour Wine and Cheese carries wines in a range of prices from $10.00 a bottle up to hundreds. According to Kathleen, there is a “sweet spot,” in prices, where from about $14.00 to about $24.00 a bottle you can get much higher quality and taste for the money than in the $10.00 to $12.00 dollar range. Beyond $24.00, the quality is less incrementally exceptional in relation to the cost of the wine. The wines we tasted ranged in price from $13.99 to $27.99.
The first wine we tried was a classic Sauvignon Blanc by Fernlands of New Zealand ($13.99). Kathleen explains that there are four noble grapes (six if you wish to include Sirah and Sauvignon Blanc), and they are Chardonnay, Riesling, Cabernet, and Pinot Noir. Noble grapes is a wine term used to describe the grape varieties commonly associated with the highest quality wines. The name Sauvignon Blanc means “Wild White,” which describes its green, herbaceous flavors. The Sauvignon Blanc was the lightest of the wines we sampled and I think would be delicious with pesto, green salads, and chicken. Kathleen paired it with the most wonderful runny stinky cheese, Bonne Bouche goat cheese, which I am going to run over and pick up some this afternoon because I just can’t get that delicious flavor off my mind!
Our second wine of the evening was Zind Humbrecht Gewurztraminer from Alsace, France ($27.99). I do not typically enjoy Gewurztraminers and generally find them too sweet. Wrong! This wine was one of my favorites of the evening, simply “Top of the World.” The Zind Humbrecht Gewurztraminer would pair perfectly with Thai food, spicy Asian food, and had floral notes of orange blossom and jasmine (although that sounds very sweet, I repeat, was not too sweet). Kathleen recommends serving the Zind Humbrecht Gewurztraminer with Thanksgiving dinner and I am most definitely taking her advice!
The third wine of the evening, Meomi Pinot Noir from the Central Coast of California ($24.99), was my very favorite. Wonderfully rich and smooth, and tasting of chocolate velvet cake, cherry-berry, and everything yummy, the Meomi Pinot Noir seemed to be the favorite of the group as well. Kathleen explains that Pinot Noirs are the most expensive wines to produce because the grape (Vitis vinifera) has the thinnest skin, which makes it susceptible to rot, sunburn, and pests. The name is derived from the French words for “pine” and “black” alluding to the grape variety’s tightly clustered dark purple pine-cone shaped bunches of fruit. An inexpensive Pinot Noir is probably not made from Pinot Noir grapes; most likely it is made from Gamay grapes.
Kathleen’s business partner and super-helpful husband, Bob Morgan. Kathleen and Bob are newlyweds!
The fourth wine of the evening was the Five Vitners Zinfandel from Dry Creek California ($23.99) and here is where I learned not to drink several samples of each wine during the course of the evening. I recall it being delicious, but I was having too much fun and had stopped taking notes at this point…next week we are sampling eight wines and I will be sure to only take a tiny sip of each so I can give a description of all and hold up my end of reporting about this wonderfully enjoyable and enriching experience!
To learn more about Kathleen’s interest in wine (she also has a PHD in history) see Joe’s Good Morning Gloucester interview with Kathleen here.
My family adores fondue in the winter–I know where I’ll be purchasing all my cheeses in the future!
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UPDATED! ONLY TWO CASES OF THE WINNING WINE IN THE WHOLE STATE AND SAVOUR WINE and CHEESE HAS EM!
HOMIES EATIN’ EPISODE TWO PART ONE- WINES FOR STEAK
Our second installment of Homies Eatin’. We get together, cook man meals and learn about wine and food from industry pros. Chef Eric Lorden owner of Passports Restaurant and Toby Pett who has been around a bottle or two of wine will edumacate us in a casual setting.
Part I The Wine-
Toby Pett Selects Wine To Pair With Ribeye Steaks
We performed a blind taste test between three wines Toby picked out-
Wine A-2008 Lang & Reed “214” Cabernet Franc
Wine B-2008 Frank family Napa Valley Cabernet Sauvignon
Wine C-2010 Domaine Virginie Thunevin Bordeaux
The wine we all independently agreed to be the finest selection with the steak was purchased at Savour Wine and Cheese
Click for video-
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Savour Wine and Cheese
Rick and I went to Savour Cheese and Wine the other night. What a great spot. Please check out a couple of pictures of a very fun experience. Savour Cheese and Wine is located at 76 Prospect St., Gloucester, MA, at the corner of Pleasant St., across from St. Ann’s church. Tasting is complimentary always and anytime. They have their own parking lot in the back. For more information please feel free to call 978-282-1455.
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Open Table Dinner With Beach Gourmet and Wine Tasting Machines At Savour Wine and Cheese
Check out www.beach-gourmet.com for more information on the Open Table Concept
Welcome to the Beach Gourmet and Savour Wine and Cheese Chef’s Table
The Chef’s Table is a great way to extend our hospitality to clients for private tastings and classes. Our antique, hand-crafted table seats up to twelve people comfortably and is uniquely located inside Savour Wine and Cheese, adjacent to the Beach Gourmet exhibition kitchen. Guests at the table experience an exclusive private dining experience with a menu that is designed specifically to compliment the wine pairing.
These events are typically booked for private parties and are not open to the public; however we periodically open the table to reservation on a first-come, first-served basis. The Community Chef’s Table is a great way to meet new people who share a love of good food and wine or who simply want a change from the fast paced restaurant scene.
Your personal dining experience begins when you arrive at Savour Wine and Cheese for hors d’oeuvre and wine tasting using the Napa Technologies dispensing system. Dinner follows shortly afterward, when you join your dining companions at the table for a four-course meal, each course paired with complimentary tasting-portion of wines selected by our in-house expert, Kathleen Erickson.
SAMPLE MENU
Before placing your order, please inform your server if a person in your party has a food allergy.
Hors d’oeuvre
Cheddar and Gruyere Shortbread
Sausage Stuffed Mushroom Cap
Wine: Marc Hebrart Premier Cru
Blanc de Blanc Champagne
(Tasting at Wine Machines)
Starter
New England Crab Cake with Spring Greens Julienne Vegetables and House Dressing
Wine: Hirsch Heligenstein Gruner Veltliner
Kammern/ Kamptal
Entrée
Grilled Lamb Chop with Oven Roasted Brussel Sprouts, Pan-Fried Red Bliss Potato and Jus
Wine: Prado Enea Gran Reserva
2005 Muga Rioja
Dessert
Grand Marnier Bavarian Cream Tart
Wine: Tre Monti Casa Lola
Albana di Romana Passito
Watch the website and Facebook for announcements of future Community Chef’s Table events. Or, sign up for our newsletter to be one of the first to know about these exciting evenings.
Do not delay in making your reservations. Community Chef’s Table events tend to sell-out very quickly.
The price range is typically $75 to $90 per guest (MA Meals Tax and gratuity not included). A credit card or check is needed to hold your place, but will not be processed until the day of the event. As this is such a small gathering, we must charge for no-shows or cancellations within the 24 hours prior to the event. Just call and let us know prior to the 24-hour deadline if your plans change.
We look forward to sharing a great evening with you!
Owner Kathleen Erickson Gives Us a Demonstration Of The Wine Tasting Machines-
While at The Beach Gourmet Open Table Dinner Sunday night Kathleen Erickson Paired Incredible wines with the equally delicious dinner served by Chef Matthew Beach.
When they hold their next Open Table Dinner do not hesitate to sign up. It’s such a hit there’s no way these don’t sell out every time.
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Beer and Cheese Pairing at Savour Wine and Cheese
On Friday Feb. 1, Savour Wine and Cheese had a Beer and Cheese Pairing event! They had a variety of cheeses and beers available for tasting, and a sheet for you to mark what you thought were the best pairings. If you identified all the same pairings as the store’s expert, you got a gift certificate! Also, all the featured beers and cheese were on sale %20 off.
I stopped by at the beginning of the event. I didn’t try the beer because I had to drive right afterwards, but I did try the cheeses, which were all very tasty. I ended up buying a cheese called “Red Dragon”, a Welsh cheddar made with ale and mustard seeds – really good, with a distinctive flavor! Here are some photos I got before the crowd arrived (I only had time to be there at the beginning when there were only a couple of people, but more were arriving as I left).
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More Snapshots from Savour Wine and Cheese Grand Opening
See yesterday’s GMG post for the full story
GMG’s Father Green, a happy customer! Doesn’t he look Parisian, with beret, camera, and wine in hand?
Last night was the grand opening of Savour Wine and Cheese at their new location, 76 Prospect Street (the old Connors drugstore). A wonderful array of wine and beer was served; the wine was dispensed from state of the art “buy before you try” machines, and the appetizers and select cheeses, beyond divine.
Some of the talented people who made last night’s opening a great success
Tony Woolcott
Nick Morgan
Matthew Beach
Lisa Rein and Michael Tilden
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Savour Wine and Cheese Reopening! Thursday, November 15
They’ve come a long way from when we did our interview with John Lamirande in the building back on February 17th-
SAVOUR WINE AND CHEESE – BEACH GOURMET (Almost There)!
I am writing to let you all of you know that the long-awaited reopening of Savour Wine and Cheese, and Beach Gourmet Catering is upon us. With the recent event of Hurricane Sandy and some glitches in getting our construction loan, we are slightly behind schedule, but doing well. We plan to reopen for business on Friday November 16 at 11 a.m. (We will be open 7 days a week, Monday – Saturday, from 11 a.m. until 7 p.m. and Sunday, from noon until 6 p.m). We are planning our opening party for Thursday evening, November 15 at 6:30 p.m. We will send an invitation a few days before, so you will know for sure, and can R.S.V.P. First priority will go to Keystone Investors, followed by Wine Club Members. But – it is a big place now, and everyone is welcome.
The construction has come along beautifully, as many of you have seen when walking by. We have a stunning hardwood white oak floor, a state-of-the-art modern kitchen, an elegant chef’s table dining area, and a pristine new cheese counter and deli. Right now, we are putting on finishing touches, including shelving for wine and a center for the new wine machines. Once that is all finished, we have many permits and licenses (from occupancy to food service) to obtain from the city before we can open. But, we have had unprecedented support from all city agencies, particularly the building inspectors, Bill and Greg who have worked closely with us to keep us on track. We also were successful in rezoning the building to its intended purpose as a commercial property, thanks to the cooperative efforts of many on the planning committees and city council. So, we are almost ready to go!
WINE MACHINES ARE HERE!
In addition to working on the building, I have been travelling the country, trying out new products and of course, tasting wine. A recent highlight was a trip to New York for a tasting of several hundred grower champagnes and Italian wines at the Tribeca Grill. Prior to that, I was in Chicago, visiting the president of Metropolis coffee. Here is a photo of me "cupping," which is a ritual much like wine tasting. On a trip to Napa, where I tasted some incredible wines, I discovered Cowgirl Creamery, and Red Hawk cheese (a gorgeous washed rind cheese, similar to Brie, but with a rind that is 100% edible, and delicious). While eating at RPM restaurant in Chicago, I discovered a cold-pressed coffee called "Pure Black," which made a memorable Affogato dessert. I drink it daily as an afternoon pick-me-up. It comes in a dark bottle, like beer, and is brewed cold, for 16 hours in steel tanks. Most people do not realize that coffee is the number one source of antioxidants in the American diet. So, you can grab a cold bottle anytime, as an alternative to an afternoon soda, or when you are too busy to sit down for a hot coffee or tea (healthy and invigorating)! Finally, we have been working with Ariston to bring in bulk Olive Oil and Balsamic vinegar, you can purchase and refill whenever needed. So, in addition to wine, cheese, olives, breads, and specialty meats, we will have many items for you to "try before you buy."
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SAVOUR WINE AND CHEESE – BEACH GOURMET (Making Progress)!
I am writing to give you a quick update regarding the progress of Savour Wine and Cheese and Beach Gourmet toward the reopening of our businesses in the new location at 76 Prospect St. in Gloucester.
We are actually about 75% of the way there. Bob and I purchased the Connors building in March, have completed demolition (which included removing 5 layers of flooring), as well as rough plumbing, electrical, architectural plans, and insulation. And the wine machines have been ordered! We have passed the plumbing and electrical inspections and are now ready to start on dry wall, cabinets, shelving, kitchen equipment, fireplace, and many other wonderful things that will make this a great place to visit, linger over a glass of wine, taste artisanal cheeses and gourmet foods, and even to experience an outstanding evening at the private chef’s table. There is nothing like this on Cape Ann, or on the whole North Shore. So, Bob, Matt, John, and I are incredibly excited.
As far as we have come, we have hit a very challenging "bump in the road." We finally heard back from the insurance company. The news was more than disappointing. As a result of significant errors, we had to file our claim with our insurance agency’s liability carrier (for "errors and omissions"). This took over 8 months, and in the end, we received an offer that was less than 3% of the claim. We have rejected this offer and have obtained legal counsel. This was devastating to us as we were counting on these funds to move forward and finally reopen.
Savour Keystone Investors Card
Despite all of the progress we have made so far, the reality of the situation is that we are going to have to raise more capital if we are going to get our doors open for the fall quarter. This is an important goal as both Beach Gourmet and Savour need the holiday season to get us back on our feet. Many people have asked how they can help get us up and running again, including investing in the businesses. To help bridge the gap of financial uncertainty as we fight with the insurance company, we have decided to extend a limited, one-time offer to some of our greatest supporters. We are offering, for purchase, discount cards of 5% at a cost of $1000,10% for $2500, and 15% for $5000, applied to all retail items, including wine, cheese, charcuterie, wine tools, pantry items, and books. Even special orders are included. These discounts cards will not expire. I should mention that they cannot be combined with sales and other discounts because that could result in selling alcohol below costs, which is illegal in Massachusetts. We are limiting these special discount cards to approximately 15 in each category, as we do not want to hinder the long-term health of the business. So we are extending this first to our most ardent supporters.
We never expected this outcome from our insurance leaving us in the position of having to raise additional capital. We are anxious to be open for the crucial Fall Season, so that all of us (Matt, John, Skip, Tonya, Patsy, and myself) can get back to work, doing what we love and bringing you some of the best food and wine in the area.
So, please consider purchasing a "Keystone Investors" discount card. This is a long-term investment in local business, in your community, and in "raising the bar" for exceptional food and wine on Cape Ann. I want to thank you in advance for your prayers, words of encouragement, and constant, unfailing support. It means the world to all of us.
If you would like to become a "keystone investor" of Savour Wine and Cheese and receive a lifetime discount, you can send a check, made out to "Savour" in the amount that corresponds to the discount card you choose, to:
Savour
Kathleen Erickson
17 Rowe Point
Rockport, Ma. 01966
I will give you a receipt with a written explanation of the "keystone investors" program and will have a discount card made for you. We will also provide a personal guarantee that if, for whatever reason, Savour does not open within a year, you may opt to receive a full refund. Feel free to call me if you have any questions or would like to discuss the idea and wish us well!
Kathleen Erickson, "The Wine Ph.D."
978 546-3549 – home
312 286-1924 – cell
(Oh by the way – we have a record of all gift certificates and wine club memberships Savour sold during the 10 weeks we were open, and will honor them when we reopen. Also, if you are a wine club member, your club card will work in the new machines. They do not expire, so hang on to them)!
Good Morning Gloucester 