“Nutty and honey-scented,” writes Food & Wine editor Megan Krigbaum in her tasting note for the 2007 Boutari Kallisti Reserve, “the wine spends seven months in French barrels, proving Assyrtiko can improve with oak aging.”
Click here for a downloadable version of Megan’s Santorini feature.
“Pairing Suggestion: The Greek white grape variety Moschofilero’s floral, spicy aroma and crisp texture are wonderful with these tangy-sweet scallops. Anthos, Michael Psilakis’s restaurant, occasionally serves the melony bottling from Boutari by the glass (2006 is the current vintage).” Food & Wine Magazine’s pairing suggestion for celebrity chef Michael Psilakis’s “Greek Grilled Scallop Sandwich.” Check out the recipe here.
Click here to read Wine & Spirits senior editor Tara Thomas' notes from a vertical tasting of Boutari Kallisti at the W&S Top of the List tasting event in New York City.
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