Archive for July 2010

Terlato Exec Chef Colin Crowley talks Boutari on WCIU, Chicago

July 29, 2010

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!).

Above: Jeanne Sparrow is the host of the popular show “You & Me This Morning” and she also authors a fantastic blog.

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.

Greek Wine at the Wicker Park Fest this weekend in Chicago

July 28, 2010

Saturday & Sunday
July 31-August 1, 2010
North Milwaukee Avenue
(between North Avenue and Wood Street)
Noon to 10pm both days
$5 donation at the gates

Showcasing this diverse neighborhood for a seventh consecutive year, Wicker Park Fest 2010 is presented by the Wicker Park & Bucktown Chamber of Commerce and Big Creek Productions. Over 40,000 people attended the Fest in 2009, we hope to equal or exceed that number for WP Fest 2010. Revelers will enjoy spirited musical acts who perform continuously throughout the weekend on three stages. Wicker Park Fest also features great food from local restaurants as well as unique arts & crafts from local Chicago artisans and vendors.

Don’t miss this great opportunity to celebrate Chicago!

Click here to read more.

Saveur offers “seven reasons to love Greek wine”

July 22, 2010

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.

A great profile of Santorini by 1 Wine Dude

July 21, 2010

A big #WineWednesday @1WineDude (aka Joe Roberts) for his excellent post today on Santorini.

Joe holds the Intermediate and Advanced Certificates in Wine & Spirits from the WSET, as well as the Certified Specialist of Wine qualification from the Society of Wine Educators.

He’s also the author of How to Taste Like a Wine Geek: The 1WineDude Tasting Guide (available in printed and e-Book formats).

And like so many cool wine professionals, 1 Wine Dude is also a musician: he is a bad-ass bass player!

Boutari – one of the largest Greek wine producers, brought both a modern touch and modern equipment to what had largely been small, traditional winemaking practices on Santorini. The biggest change, of course was the advent of (relatively) stable electricity on the island, which didn’t arrive until the 1960s but did mean that refrigeration could be used – which in turn meant cooling, stainless-steel fermentation, and and making modern winemaking styles possible, thus eliminating the oxidative qualities prevalent in the majority of the island’s wines. The result is vibrant Assyrtiko wines that (at their best) retain their citrus flower aromas and have decades of ageing potential thanks to a backbone of serious and vibrant acidity; another treasure that shouldn’t be lost.

Click here to read the entire post.

Boutari blogger Friday

July 16, 2010

Above: A recently snapped photo of Santorini, courtesy of the aptly named Another Wine Blog, whose authors Amy and Joe visited Santorini earlier this year.

One of the elements of the 2010 Boutari Social Media Project is keeping up with wine blogs across the U.S.

We were thrilled to find a T[asting] N[ote] on really cool wine blog from Kentucky, Under the Grape Tree, by Kevin Keith, C.S.W.

Boutari Kretikos Red Crete 2008. Grade=Outstanding. Here in Kentucky,” writes Keith, “we don’t see much in the way of Greek wine, especially value-oriented Greek wine. This red blend of Kotsifali and Mandilaria (no the keys on my laptop weren’t sticking), it has some Primitivo/Zinfandel characteristics: black pepper, black cherry, sandalwood, anise, etc., plus a nice balance and an almost olive tapenade texture on the finish. Very nice.”

Thanks, Keith, for the kind words and the shout out!

We also really enjoy this post by the aptly named Another Wine Blog: check out the beautiful images of Santorini and their visits to the great wineries of the island (an ideal “guide book” post if you’re heading to Santorini this summer).

Happy Friday everyone! 🙂

Eric Asimov on Assyrtiko in the New York Times

July 13, 2010

“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.”

Click here to read Mr. Asimov’s post in its entirety.

Greek wine in Hawaii (Hawai’i)

July 7, 2010

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.

Click here to read more.

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