How Vinsanto Got Its Name

Posted April 16, 2015 by Terlato Media
Categories: Boutari

new-remediesI made some discoveries a few years ago in a library in Venice that led me to what I believe is definitive proof that the Greek wine Vinsanto gets its name not from the Vin Santo of Italy but rather from the toponym Santorini, the island where it is made.

Here’s the link to my original post on the origins of the two enonyms.

Thanks to my research, I was able to locate a fascinating 19th-century journal entitled,New Remedies, an illustrated monthly trade journal of Materia Medica, Pharmacy and Therpeutics (New York, William Wood, 1880).

In it (volume 9, page 6), I found the following passage (boldface mine):

Greek Wines.

Greece, and particularly the islands of the Archipelago, produce a great variety of excellent wines, which have lately attracted the attention of eminent therapeutists in Europe. The most favored island is Santorino, the ancient Thera or Kalliste, being the most southern island of the group of the Cyclades, and belonging to Greece. A variety of wines are produced there, both red and white. The best red wine is calledSantorin (or Santo, Vino di Baccho), representing a dry fine-tasting claret, with an approach to port. Another fine (white) wine is called Vino di Notte (night wine). There are two varieties of this, one named Kalliste, being stronger and richer; the other, called Elia, somewhat weaker, but both possessing a fine bouquet and equal to the best French wines, particularly for table use. The “king” of Greek wines, however, is the Vino santo, likewise produced in Santorino, occurring in two varieties: dark-red and amber colored. This wine is sweet, rich, very dry, and has a strong stimulating aroma.

Note how the author (Xaver Landerer, a professor of botany at Athens) refers to a wine called “Santo” and he refers to the island as “Santorino” (and not Santorini). Note also how he calls the sweet wine “Vino Santo” and notVinsanto or Vin Santo (where the o of vino has been naturally elided by the inherent system of Italian prosody).

Together with the above document, I found numerous others from the same era that refer to a “Vino Santo” or “Santo” from “Santorino,” the common name for Santorini in the late 19th century.

I also discovered the following information, which I have translated from the Italian, from the “Summary of previously unreported statistics from the Island of Santorino, sent to the Royal Academy of Science of Turin by Count Giuseppe de Cigalla,” published in the Memorie della Reale Accademia delle Scienze di Torino (proceedings of the Royal Academy of Turin, serie 2, tomo 7, Torino, Stamperia Reale, 1845).

Vineyards produce the [island’s] principal crops, with more than 50 varieties of known vine types. [68]

[In 1841 Santorini produced] Vino santo 2,350 barrels, 1,922 hectoliters, value 63,168 Italian lire [68]

The only product exported from Santorino worth mention is wine. The quanity exported in 73,120 barrels (59,797 hectoliters) was nearly in 1841 but it generally does not exceed on average 45-50,000 barrels per year (from 36 to 40 thousand hectoliters), correspondent to the amount of consumed in Russia. [70]

Evidently, Vinsanto from Santorini was widely popular in Russia, where it was consumed as a tonic (I found other texts that spoke of the wine’s popularity in Russia).

– Jeremy Parzen

Boutari wins Silver Medal in the 2015 TEXSOM International Wine Awards!

Posted March 24, 2015 by Terlato Media
Categories: Boutari

Texsom

naoussa B.The results are in! The 2015 TEXSOM International Wine Awards were just announced this week and after tasting through 3,600 wine entries, the 68 judges and 28 sommelier panel members have selected the best of the best. Among the winners is Boutari! Boutari Naoussa 2010 won a Silver Medal.

TEXSOM is one of the top wine competitions in the country.  A joint judging panel of sommeliers, wine writers, on- and off-premise buyers and critics gather in Dallas each February to taste through thousands of wines from around the world.  TEXSOM also hosts a sommelier conference that draws as many as 1,000 sommeliers to Dallas to exchange ideas and set trends in wine.

Winemaker Yannis Voyatzis Teaches the Correct Pronounciation of ‘Moschofilero’

Posted March 16, 2015 by Terlato Media
Categories: Boutari

Boutari chief enologist Yannis Voyatzis pronounces Moschofilero in the heart of Boutari’s Mantinia estate where its Moschofilero is grown and vinified.

Forbes White Wine of the Year: Boutari Moschofilero 2013!

Posted December 19, 2014 by Terlato Media
Categories: Boutari

ForbMOSCHOFILERO NV Bottle shotes.com is releasing their favorite wines of 2014, starting with the whites. Contributor Cathy Huyghe announced that her favorite white of the year was Boutari Moschofilero 2013 after visiting the Boutari winery in Santorini and lunching with the winemakers:

Read the full post on Forbes.com here.

How do you pronounce Malagousia?

Posted October 23, 2014 by Terlato Media
Categories: Boutari

Roxani Matsa pronounces Malagousia…

Wine Spectator: 90 points for Naoussa 2011

Posted October 9, 2014 by Terlato Media
Categories: Boutari

From the November 2014 issue of Wine Spectator (which will include a feature on Greek wines):

Boutari Naoussa 2011
90 points

This red shows a sense of refinement to dried raspberry and plum tart flavors, with assertive minerality and notes of white pepper. The finish has accents of sandalwood, dried sage and cream. Drink now through 2020. 10,000 cases made.—Kim Marcus

We love the @KellariNY Facebook page!

Posted September 30, 2014 by Terlato Media
Categories: Boutari

best greek restaurant new york city

Above: Broiled Atlantic salmon, served with wild mushroom & feta stuffed calamari and olive salsa (image via the Kellari Tavern Facebook page).

We love LOVE the Kellari Taverna Facebook page. Not only is it consistently updated with fun photos of their creative, mostly seafood cooking, it’s also a source of great information about Greek gastronomy and wines.

Here’s a recent post about Assyrtiko:

Assyrtiko is a Greek white wine grape indigenous to the island of Santorini. It is widely planted in the arid volcanic-ash-rich soil of Santorini and other Aegean islands, such as Paros. Assyrtiko grape clusters are large, with transparent yellow-gold skin and juicy flesh. Because of the volcanic soil of Santorini, there appear to be some unique characteristics that develop in the wine.

The wine this grape produces pairs well with tomato salads with cucumber and feta, eggplant, olives, fish, shellfish and, believe it or not, herb-crusted lamb or pork.

Kellari features a number of Boutari wines including the Boutari Santorini, made from 100% Assyrktiko grapes.

Kellari Taverna
19 W 44th St
New York, NY 10036
(212) 221-0144
Google map


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