The first one comes from a wonderful wine blog called Wine Script, authored by the lovely Maria Georgieva (left) who lives in Sofia, Bulgaria.

She writes about Bulgarian, Italian, Argentinian, and now Greek wines: Maria had never tasted Boutari wines before. Here’s what she discovered…

The chance sent me to Greece this Christmas and I had the chance to taste a real Greek wine of a variety I have never heard before: Agiorgitiko from the Nemea, Peloponnese region. Mantinia Winery,

I do not have a lot of experience with Greek wines, but after drinking this one (which is actually an ordinary one, not very expensive) I am definitely a fan from now on. The wine had a rich, aromatic smell and very sweet taste of fruits and vanilla. It went very well with the lovely dinner in the taverna. The colour was deep red, but the bottle was encrypted only in Greek letters, so I had a real difficulty in reading the name of the wine.

Click here to read the rest of her review and find out which wine she was writing about…

Happy 2010 to everyone across the world!

The Boutari family was thrilled to take part in one of the first Cork’d (Corkd.com) live tastings, on Wednesday evening, December 9, at the Roger Smith Hotel in Midtown Manhattan, New York. If you haven’t check out Cork’d yet, it’s Gary Vaynerchuk’s new social media site for wine, where you can share tasting notes, become friends with “drinking buddies,” and network and schmooze with all sort of people from all walks of the wine industry — from consumer to expert taster.

Twenty lucky tasters who answered Gary Vaynerchuk’s personal invitation (via Twitter) joined us for a tasting of 3 Boutari wines.

Thanks to all the great tasters for coming out to taste and thanks to Lindsay Ronga and Jon Troutman for organizing!

Above: Greek Cobb Salad with feta from Michael Psilakis’ restaurant Kefi. Photograph by Robyn Lee (aka The Girl Who Ate Everything) via Serious Eats.

Over at Viriginia Wine Time, Sara Kahn (founder of The Cheese Ambassador) recommends pairing Boutari Santorini with fresh cheeses: “Boutari (a white Greek wine produced on the island of Santorini) with Greek Feta.”

Click here to read more…

Above: Chef Psilakis’s “Octopus and Chickpea Salad,” featured in the Wall Street Journal.

For Michelin-star celebrity Chef Michael Psilakis (Anthos, NYC), the Boutari winery “embraces the soul of Greek wine, and interprets and elevates it.”

From The Washington Post:

“Typical,” Psilakis says as he winds his way past fresh seafood, vegetables, local honey and touristy T-shirts in the central market of Heraklion, Crete’s largest city. He lights a cigarette and inhales deeply. “This is so Greek.”

Psilakis, 40, is one part irritated but two parts amused. He has spent his entire professional life evangelizing about and explaining Greek food, so anything typically Greek, even a typically Greek mistake, gets a pass. His haute establishment Anthos is the only Greek restaurant in the United States to have received a Michelin star; his more rustic Kefi helped establish Manhattan’s Upper West Side, long a culinary desert, as a dining destination. This past spring, he was invited by the White House to cook for a Greek Independence Day celebration. Now Psilakis has a new cookbook, “How to Roast a Lamb” (Little, Brown, 2009), that tracks his culinary development from the souvlaki and cheese pies called tiropitas he watched his mother make when he was growing up on Long Island to the smoked octopus with fennel puree and lemon confit that is a signature dish at Anthos.

Click here to read the entire article.

Above: Stelios Samaras of the Boutari Winery, left, with chef Michael, center, and chef Harris Salakis, right.