Archive for the ‘in the news’ category
“Maybe some of us have trouble pronouncing Moschofilero,” writes Merideth May (veteran wine writer and editor at The Tasting Panel, “but taste this wine under the Boutari label and be witness to a dry blanc de gris at only 11% alcohol that is fresh, crisply textured, and possesses fragrances of orange blossomes and citrus spice. In fact, the 2010 vintage is superb.”
Meridith conducted the interview at Petros in Manhattan Beach: click here to read our review of the restaurant.
Above: Greek-American celebrity chef Michael Psilakis is featured in the August issue of Food & Wine.
Most would agree that he’s the top Greek chef in the U.S. today: we were thrilled to see Michael Psilakis featured together with contemporary and classic Greek cuisine in this month’s issue of Food & Wine Magazine and to discover that he’s recommended the Boutari 2006 Nemea with one of his dishes.
You can find 3 of Michael’s recipes online here.
The thing we love so much about Michael and his cooking is how he gives timeless elegance to the classics of Greek cuisine in this country.
We recently visited his Upper Westside bustling eatery, Kefi. Here are some highlights.
Classic Greek salads as appetizer.
Grilled sardines. Hungry yet?
Pillowy Sheep’s milk dumplings are one of his signature dishes.
505 Columbus Ave
New York, 10024
Elegant, heart-warming interpretations of classic Greek cuisine, friendly and informed staff, family-friendly prices, and a list with a wide range of Greek wines (our server was extremely knowledgeable).
Highly recommended (great date venue, too!).
Terlato Wines International Executive Chef Colin Crowley will be appearing tomorrow on WCIU, Chicago’s number-one independently owned television station.
Look for Colin on the morning show, 6-9 a.m., “You & Me This Morning.”
Chef Colin will be talking about Boutari wines and what makes them so food friendly.
And he’ll also be sharing some of the secrets of his kitchen at the famed Tangley Oaks Manor, where he cooks daily for the many renowned winemakers represented by the Terlato family (no easy task, considering how well the great winemakers of the world are accustomed to eating!).
Here’s a preview of the Greek-inspired recipes Chef Crowley will be making:
Spicy citrus shrimp
Serves 6 as an appetizer
36 26-30 size shrimp
10 cloves garlic, halved
Juice of one lemon and one orange
Zest of ¼ of one lemon and orange
1 teaspoon red chili flakes
1 tablespoon chopped parsley
Salt and pepper
Combine all ingredients and let marinate for 15 minutes. Cook on a hot grill for approximately 2-3 minutes per side.
Grilled Greek-Style Lamb Chops
Serves 4 as an appetizer
2 racks of New Zealand lamb cut into 16 chops
4 garlic cloves, minced
1 teaspoon dry Greek oregano
¼ cup Greek extra virgin olive oil
Juice of one lemon
Salt and pepper
Combine all ingredients and let marinate in the refrigerator for at least 1 hour and up to 5 hours.
Over hot grill, cook lamb chops for approximately 3-4 minutes per side for medium. Let rest for 5 minutes and serve.
In the August issue of Saveur magazine, one of our favorite wine and food writers, David Rosengarten, delivers yet another stunning piece on Greece and its wines, this time with “Seven Reasons to Love Greek Wine, a new generation is renewing Greece’s ancient art.”
“My favorite Greek reds, hand down, are made form the native Xinomavro grape,” writes David, who recommends the 2003 Naoussa by Boutari. “It’s cultivated all over northern Greece, but its epicenter is the region surrounding the town of Naoussa, my personal Shangri-la of red wine in Greece. Like a classic Burgundy or Barolo, the best Xinomavrosyield an exquisitely complex nose and age beautifully. When Xinomavro is young, it’s light-bodied, shows mellow fruit (strawberries or raspberries), and has soft tannins that are superlative with grilled foods.”
The 2003 Grande Reserve Naoussa from Boutari carries a lovely fruit nose, with hints of leather and tomato.
Pick up the “Greece Issue” (August-September) to read the entire article.
“For anybody truly curious about the glorious extent of wine,” wrote Eric Asimov today in his New York Times wine blog, The Pour, “now is the greatest time in history to be a wine lover. Never before has such a vast diversity of wines been available to so many people. Many are made from unfamiliar grapes, grown in little-known places, yet they offer thrilling drinking for those eager for new experiences.”
“Like sea creatures discovered at colossal depths, these unfamiliar wines are not new at all. Many represent traditions that reach back centuries. Sadly, in some cases, these traditions barely hang on. The survival of the diversity we now enjoy depends partly on building appreciation of these little known grapes and wines. In other cases, the grapes, though uncommon, have already gained a following.”
“Either way, here are a dozen obscure grapes that are the foundation of some wonderful wines and will reward intrepid explorers.”
“ASSYRTIKO, from the volcanic island of Santorini in the Aegean Sea produces dry, deliciously minerally wines that are superb with seafood and just about any other light dish that smacks of the Mediterranean. If you like Assyrtiko, it’s worth exploring other Greek white-wine grapes like Moschofilero and Roditis.”
Member of the Court of Master Sommliers Chuck Furuya (left) is the author of widely popular column on food and wine, “By the Glass,” which appears in Hawaii’s leading daily newspaper, the Honolulu Star-Advertiser (founded in 1856).
“A noted expert on pairing wines with Pacific Rim cuisine,” celebrity sommelier Furuya “created the pairings and wrote the wine introduction for the first Hawai’i Regional Cuisine cookbook, The New Cuisine of Hawai’i.”
“With food-wine pairings, what you like is correct,” writes Chuck in this week’s article.
Here’s what he had to say about Boutari Moschofilero, paired with a classic of Pacific Rim cooking, “a fresh piece of mahimahi, sautéed with lemon, butter and capers.”
Start with a fresh piece of mahimahi, sauteed with lemon, butter and capers. Pour two white wines, a Mediterranean white (such as Boutari Moschofilero, a Greek white wine about $15 a bottle) and an oaky, buttery chardonnay.
The Boutari will interact with the fish like a freshly squeezed lemon, cutting through the fishiness and cleansing the palate between bites. In contrast, the bold chardonnay will take center stage and probably overpower the fish. It might even finish with a somewhat bitter flavor.
After finishing a degree in economics and mathematics at Cornell University (no small feat, btw), including “a year’s worth of viticulture and enology classes there,” Jason Malumed (left) decided to “follow my passion and get into the wine industry.” Until recently he worked at a winery in Pennsylvania and we’re looking forward eagerly to what his next step will be. We really liked his “humanistic approach” to wine writing over at Gary Vaynerchuk’s Cork’d blog. Here’s what Jason had to say about Boutari Moschofiloro, a wine that “will become your go-to wine for the warm months ahead.”
Moschofilero, is actually a fantastic and extremely underrated grape, and a category where you can find some real QPR winners. Grown primarily in the Peloponnese in Greece, this grape is actually a pink skinned varietal that produces highly aromatic white wines with great acidity. Do I even need to write anymore? Aromatic, good acidity so its extremely food friendly, a grape variety that most of your friends haven’t heard of and will impress them when you can say the name correctly (it’s mo-sko-FEEL-ero)… This will become your go to wine for the warm months ahead.
The 2009 Boutari Moschofilero comes from the appellation of Mantinia, site of the largest battle of the Peloponnesian War between the Spartans and the Athenians in 418 BC, a site featured in the ever-popular computer game, Zeus: Master of Olympus, and the site of the beautiful 15-35 year old vines that the grapes for this wine come from. Combine the old vines with the fact the vineyards are located at 2,100 feet, and you can be sure Boutari is producing some tasty fruit. In the glass, the Boutari erupts with aromas of honeydew melon and a squirt of lemon juice followed by a very distinct floral aspect, like white rose petals. Upon further swirling and sniffing, you even pick up some complexities of olive oil or almost Crisco (in a pleasant way). Once you take your first sip, you will realize why I am dying for people to try this wine this summer. Beautiful, crisp acidity jumps out at you, with tons of green apple and pear flavors, and a hint of that melon carrying over as well. It finishes with a tang of citrusy tangerine and ruby red grapefruit notes that will keep you craving another sip, or perhaps another bite of that nice summer green salad with grilled shrimp or scallops that you are pairing it with!
Read Jason’s review in its entirety at Cork’d.com.
Happy and safe 4th of July to everyone reading in the U.S. (please don’t forget that Boutari gives $1 to Chefs for Humanity for every bottle sold during the months of July and August!).