Above: Ray Isle, executive wine editor for Food & Wine Magazine and contributor to Eatocracy, the CNN food and wine blog. Photo via Grub Street New York.

This week leading U.S. wine writer and television personality Ray Isle recommends Boutari Santorini for pairing with Grilled seafood.

“Generally speaking,” he writes, “richer, oakier white wines don’t work well with shellfish. Go for something light and bright, like the citrusy, minerally white wines of the Greek island of Santorini… Boutari [one of the] top producers.”

Click here for Ray’s post…

Above: The Boutari winery on the island of Santorini.

Above: The Ville de Québec is one of the most beautiful cities in North America. Christina Boutari recently visited Québec promoting her family’s wines.

Franch speakers: read about Christina Boutari’s recent trip to Québec here (Cité Boomers) and here (L’Éveil)…

“Since the 1970s, Boutari has done more than any winemaker in Greece to revive dead or dying winemaking regions and wineries. It makes wine from all over the country, almost to a bottle both delicious and reflective of place.”

Click here for syndicated columnist Bill St. John’s excellent article “A cut above the crowd: Labels to watch in search for reliable wine, year in and year out.”

Above: The award-winning Boutari winery on the island of Santorini.

Many do not realize that Greece is a mountainous country and enjoys a “continental climate” in many growing areas, like the Peloponnese (pictured above) where red wines like Nemea are produced.

“Indigenous red grapes represent a new wave of Greek wines now available in the United States,” writes top U.S. wine writer Eric Asimov in today’s edition of The New York Times. “While whites remain the most familiar Greek wines (it’s wonderful this year to see more restaurants serving assyrtiko by the glass), Greece also offers a fascinating extension of the spectrum of world reds.”

Click here to read his article…