Archive for September 2010

Houston Greek Festival October 7-10

September 30, 2010

Official Boutari blogger Do Bianchi will be there!


Thursday, Friday, Saturday and Sunday
October 7, 8, 9, 10, 2010.

Annunciation Greek Orthodox Cathedral
near downtown and the Museum District
3511 Yoakum Boulevard
Houston, Texas 77006
(713) 526-5377

Dinner: 5:00 pm – 10:00 pm
Dance Program: begins at 6:00 pm

Lunch: 11:00 am – 3:00 pm (free admission)
Note: the Festival grounds are closed after lunch and reopen at 5:00 pm
Dinner: 5:00 pm – 10:00 pm
Dance Program: begins at 6:00 pm

Continuous food service from opening: 11:00 am – 10:00 pm
Dance Programs – Youth: 11:30 am, 12:30 pm, 1:30 pm and 2:30 pm
Dance Programs – Adults: begins at 5:00 pm

Continuous food service from opening: 12 noon – 7:00 pm
(while quantities last)
Dance Programs – Youth: 12:30 am and 1:30 pm
Dance Programs – Adults: begins at 4:00 pm

Greek food and wine in Ft. Lauderdale: thank you Trata on Las Olas!

September 29, 2010

Warm thanks today to Trata Greek Taverna on Las Olas in Ft. Lauderdale for the Twitter LOVE!

You guys ROCK and we can’t wait to check out the food (looks killer!) and the belly dancing, too!

Trata Greek Taverna
1103 East Las Olas Boulevard
Fort Lauderdale
FL 33301
(954) 712-8933

1969 Naoussa!

September 21, 2010

Check out this trés cool pic of 1969 Naoussa we found via BKWines.


Boutari, Terlato, and Cat Cora raise $30K for Chefs for Humanity

September 17, 2010

In July and August of this year, celebrity chef Cat Cora, Boutari, and Terlato Wines International joined forces to raise money and awareness for Chefs for Humanity.

Chefs for Humanity is “an alliance of culinary professionals and educators working in partnership with U.S. and global organizations, providing nutrition education, hunger relief, and emergency and humanitarian aid to reduce hunger across the world.” Click here to learn more.

Last week, at the opening of the new Bon Appétit Café at Lincoln Center in Manhattan (New York City), Chef Cora and Terlato executive Laura Dillon (from left, below) presented a check for $30,000 to the charitable organziation.

Thanks to everyone who helped to support this great cause by enjoying the wines of Boutari in July and August, 2010! And thanks also to Bon Appétit and the new Bon Appétit Café at Lincoln Center for helping to raise awareness in the fight to eliminate global hunger.

Chef Crowley’s Boutari recipes

September 16, 2010

Check out Terlato Wines International Executive Chef Colin Crowley’s recipes as featured on WCIU, Chicago’s number-one independently owned television station.

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.

Not only do Greek wines taste great…

September 9, 2010

“I love wine,” writes “Sommelier Sarah” (Sarah Goddard, left, a sommelier, wine writer, public speaker, and restaurant consultant based in Ontario, Canada), “I love reading about it, talking about it, writing about it, and of course, I love drinking it.”

We were thrilled to see her excellent profile of Greek wines at

And we were geeked to find out about her cool blog.

Not only do the wines of Boutari “taste great,” writes Sarah Goddard, “but they are also very budget-friendly.”

Here’s what Sommelier Sarah had to say about Boutari:

Boutari is Greece’s largest quality wine producer, owning 6 wineries in all of Greece’s major wine making regions. Wine and Spirits magazine has crowned Boutari ‘Winery of the Year’ for the last 11 years and has now placed it in the ‘Top 10 Wineries of the World’.

Boutari makes excellent wines from all the grapes listed above and should be relatively easy to find in North America. Not only do they taste great, but they are also very budget-friendly.

Click here to read Sarah’s excellent overview of the wines of Greece.

Be sure to check out Sommelier Sarah’s blog, too!

The Life of a Flying Winemaker, Part Five

September 3, 2010

Via Contributing writers Mike DeSimone and Jeff Jenssen take us on five-day journey through Greece’s finest vineyards with winemaker extraordinaire, Yannis Voyatzis.

Above: Roxane Matsa, of the rambling French-style estate, Domaine Matsa.

We’re sorry to leave the sunny and windswept island of Santorini this morning, but duty calls! A one-hour flight brings us back to the bustle of horn-honking Athens—away from the farms and vineyards—or so we thought. Just five minutes from the Athens airport lies Domaine Matsa, a rambling French-style estate, dominated by a chateau, chapel, 10 hectares of grapevines and Roxane Matsa. A joint venture between Matsa and the Boutari family since 1980, Domaine Matsa produces mainly Savatiano and Malagouzia. This land has been in Matsa’s family for generations. Her grandmother was forced to sell off half of it after World War II, so in between the main house and the larger of two vineyards are a few blocks of Athenian suburb.

As Voyatzis attended to the 14 voicemails he received during the flight, Matsa whisked us into her vintage sky-blue Citroen for the quick drive to her main vineyard. Along the way, this force of nature explained that although the land on which she cultivates grapes is highly valuable to real estate developers, she has gone against the advice of almost everyone she knows in order to engage in her passion: The art of viticulture. We witnessed the end of the Malagouzia harvest, and returned to the chateau as the grapes were transferred to an antique cistern to be cooled before the crush.

Several times a year, the Boutari family—patriarch Constantine, his wife Niki and daughters Marina and Christina—meet at each winery with the on-site team to discuss the past, present, and future of the wines made there. Today was such an occasion, and we were invited to participate in their tasting and conversation. Winemakers Alexandros Tzachristas and Dina Makra, and plant manager Paras Evageliou (who we’ll also work with tomorrow in Mantinia, where the rose and citrus flavored Moschofilero is made) rounded out the group. Tastings of the Domaine Matsa Savatiano/Assyrtiko blend and Malagazouzia helped the team to settle on a flavor profile for the new vintage, and a decanter of brand-new organic, unsulfured Syrah sparked a lively debate on how this could best be brought to market.

Matsa had prepared a feast of cold salads and keftedes, and the corporate business meeting shape-shifted into a family meal. As Homer put it, “And wine can of their wits the wise beguile, make the sage frolic, and the serious smile.” As we watched the interplay and exchange of ideas unfold, we realized that Boutari is more a family than a business. We will be very sad to part with Voyatzis tomorrow evening, as he returns to his home in Thessaloniki. Our time with him will be complete, but as harvest, fermentation and bottling continue, he will fly around Greece through the fall and winter, putting his magic touch on the wines we will taste when we return next year.

%d bloggers like this: