Yannis Voyatzis featured on Terroirist.com

Posted August 25, 2015 by Terlato Media
Categories: Boutari

via Terroirist.com

via Terroirist.com

Chief Oenologist at Boutari Yannis Voyatzis is featured this week in an interview on Terroirist.com. Yannis talks about his career path that has lead him to where he is today at Boutari, his winemaking philosophy and his challenges as a winemaker in today’s world.

To check out the full interview click here.

Boutari Featured in Wine & Spirits Magazine as Renowned Santorini Producer

Posted August 4, 2015 by Terlato Media
Categories: Boutari

santorini-assyrtiko-xwrisExecutive Editor at Wine & Spirits Tara Thomas recommends Boutari in the latest issue of the magazine that focuses in on Santorini.

Tara introduces Yannis Voyatzis, Boutari Winemaker, as one of the pioneers in the country that brought innovations to the Greek wine world like temperature-controlled tanks.

“Today, there’s not a winery on the island that doesn’t have at least a few temperature-controlled tanks, if not an entire cellar outfitted with them, for their aim is completely different now than BB (before Boutari).” –TARA THOMAS

The 2014 Boutari Santorini is also recommended in this issue.

To read the full article, click here for the PDF version.

Boutari Moschofilero Featured on Forbes

Posted June 16, 2015 by Terlato Media
Categories: Boutari

MOSCHOFILERO NV Bottle shotAlthough Greece is still dealing with a very tough economy, their many islands are still producing great wines. Boutari is featured in this latest column on Forbes.com as one of the oldest producers in Greece and for its plentiful Moschofilero production:

“Moschofilero has wide distribution throughout the U.S. through the Boutari winery, which is one of the oldest producers in Greece. It’s grown in the Peloponnese region, which is a peninsula, so wines end up having a floral, salty minerality that is really refreshing on a hot summer day.”

To read the full article click here.

Boutari to be Featured in 2015 Aspen Food & Wine Classic Seminar with TV Host Leslie Sbrocco

Posted June 9, 2015 by Terlato Media
Categories: Boutari

santorini-assyrtiko-xwrisBoutari was selected to be showcased at the 2015 Aspen Food & Wine Classic this year in June. Boutari Santorini 2014 will be a featured wine in the seminar ‘Super Summertime Whites’ #703 by TV Personality Leslie Sbrocco on Sunday, June 14 at 10:30AM at the Aspen Art Museum.

To learn more, please click here.


Leslie S


An award-winning author, wine consultant and television host, Leslie Sbrocco is the author of Wine for Women: A Guide to Buying, Pairing and Sharing Wine and The Simple & Savvy Wine Guide. She is currently working on her third book, 100 Days…100 Drinks. As the founder of multimedia company Thirsty Girl LLC, Leslie has also been published in numerous national media outlets. Leslie’s PBS series, Check Please!, has won a James Beard Award, three Taste Awards and three Emmys. She is a featured judge on PBS’s The Winemakers, a regular guest on NBC’s Today and a frequent keynote speaker and judge at international wine events. She was named one of America’s Top 100 Most Influential People in Wine.

Boutari Moschofilero is ‘Wine of the Week’ — STAR TRIBUNE

Posted June 2, 2015 by Terlato Media
Categories: Boutari

MOSCHOFILERO NV Bottle shot“The Boutari Moschofiliero has always been tasty, but the 2014 might be the large winery’s best effort ever. With a great mix of crispness and roundness, this white gem is packed with citrus and pear flavors, plus a persistent fruit/acid balance that makes it get better and better on the midpalate and finish. Oh, and it’s delicious. Fruits of the sea — octopus, squid, sea bass, tuna — are an optimum pairing. Or just sip it on the patio and find yourself transformed to a sunny Greek isle.”—BILL WARD

To read the full article click here.

The Drinks Business Names Boutari One of the World’s Most Extavagant Wineries

Posted May 11, 2015 by Terlato Media
Categories: Boutari


via thedrinksbusiness.com

“Established in 1989, the Boutari Winery is known for its distinctive white dome, typical of its coastal location of the Greek island of Santorini.”—THE DRINKS BUSINESS

In 1988, in an effort to draw attention to this unique wine-producing region of Greece, the Boutari Company was the first to open its Santorini winery property to the public.

The Boutari Winery in Santorini plays an important role in the viticultural, socioeconomic and cultural development of the region. Boutari’s expertise, in combination with the experience, hard work and enthusiasm of the local vine growers, has yielded unparalleled results, promoting the old, established grape varieties and experimenting successfully with the planting of new foreign and Greek varieties.

The winery in Santorini produces several wines for export. Boutari Santorini and Boutari Kallisti are two the Santorini winery exports to the US. Open to the public, the winery provideds guided tours and wine tastings all year long.

To read the full article, please click here.

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


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