Archive for January 2011

Living in Greece: a great “ex-pat” blog and a fantastic resource for travelers

January 31, 2011

After following Greek wine and Greece in the blogosphere for nearly a year (yes, the first anniversary of the Boutari Social Media Project is around the corner!), there is no doubt in my mind that Living in Greece by “Kat” is the top resource for Greece-bound travelers.

Here’s the author’s tag line:

“Living, working, musing, and misadventures in Greece: a practical guide to moving, living, working, and traveling in Greece, plus tips and narratives from an American in Athens.”

There are scores of ex-pat bloggers based in Greece but Kat’s blog is the best. Check it out here.

“Thank you, Greece.” Tasting note for 09 Moschofilero

January 26, 2011

One of the most fun side effects of the Boutari Social Media project has been all the Hellenic erudition that comes along with the territory, as in this wonderful tasting note by one of our favorite wine blogs, Wine Out Loud, authored by Ottawan sommelier Holly Bruns.

I’m still drinking the fruits of the Greek sunshine. I suppose it’s the next best thing to being there, well in my mind anyway. I tried this bottle of white wine at the Ottawa Wine and Food Show and made a note to stock my fridge with a few bottles. Hard to believe, but I’m just getting to it now.

In the glass: it’s quite floral with lemon and apple fruit on the nose. Crisp and light on the palate with a lemony finish…

Greek wine: from the people who brought you Homer, and Dionysus, and Socrates, and the Olympics, and well you get the picture. The idea though, is that the Greeks have been making wine for a very long time and, thankfully for us, were in part responsible for spreading winemaking practices – the Romans picked up where the Greeks left off – to the rest of the world. Finds suggest that the Minoans may have been drinking wine around 1100 BC, perhaps because of their trading ties to Egypt, but a Hellenic wine culture was definitely in full swing by the 7th century BC.

“The peoples of the Mediterranean began to emerge from barbarism when they learnt to cultivate the olive and the vine.” — Thucydides.

Thank you, Greece.

And that’s the end of the Greek wine story, I think I’ve exhausted the stock at the LCBO

Great post, Holly! 🙂

Xinomavro and grilled cheese? Loving it in Dallas…

January 16, 2011

The 2010 social media calendar for Boutari wines has been a busy one, with lots of events, accolades, and recommendations from top sommeliers (literally) across the world.

But perhaps the greatest prize came late last year, when a panel of top wine professionals (and we’re talking TOP here folks) and the Dallas Morning News called Boutari 2007 Naoussa it’s “favorite” wine to pair with the “ultimate grilled cheese sandwich.”

It’s comforting to know that the top names in the Texas wine industry are making sure we know what to pair with comfort food! (ha! how’s that for a chiasmus??!!)

Here’s what the panel — Blythe Beck (executive chef, Central 214), George Howald (Serendipity Wine Imports), Courtney Luscher (co-owner, wine director and general manager of the Grape), James Tidwell, (certified wine educator and master sommelier at Café on the Green, the Four Seasons Resort and Club Dallas in Las Colinas), Jennifer Uygur (co-owner and wine director of Lucia), Cathy Barber (Taste editor), and Tina Danze (freelance writer) — had to say about the wine, which retails for under $12 in the Dallas area:

More savory than fruity, the panel didn’t warm to this pairing until after it had been open for about 30 minutes – and then it became the favorite. “It’s got a nice, dry finish, and the rich fruit is working with the sandwich,” Luscher said. “With all the fat [in the sandwich], you need a wine like this, that’s drier,” Tidwell said. “It’s got oomph, with the tannins and the acid. It’s not for the New-World, fruit-forward- style wine lovers,” he added. Beck liked that the wine “didn’t bully the mustard.”

Click here to read about the other pairings, including some fun ones you might not expect. But, then again, when it comes to grilled cheese sandwiches and wine pairings, we’re talking about enogastronomic history that has yet to be written! Enjoy!

(Special bloggy blog shout-out to Alfonso who brought this to my attention after it failed to appear in our Google alerts. Thanks, Ace!)

Nemea, a “go-to” red wine at our house

January 14, 2011

Tracie P and I have been lying pretty low these days, working hard and eating every meal possible at home (since quiet evenings at home with home-cooked food will be fewer and farther between as the onslaught of spring work dinners and travel approaches).

After all the big, special-occasion reds we drank during the holiday season, I’m craving light-bodied, food-friendly, balanced-alcohol reds to pair with the grilled and steamed vegetables we generally serve at dinner and to match with my favorite winter comfort food: Uncle Ben’s rice cooked with sautéed onions, white wine, and chicken stock.

As I pick over the sea of samples that line the walls of my office, I came across this bottle of 2007 Nemea, which is made from Agiorgitiko.

Of course, I didn’t pay for the bottle (it was sent to me as a sample) but the results of a nimble WineSearcher.com query reveal that this bottle costs as little as $10 and generally $16-17 across the U.S.

I can’t think of a better wine to open on a night when I just want a couple of glasses of clean, fresh, thirst-quenching, juicy wine.

—Jeremy Parzen (blog master)

While the results above we obtained by veteran wine professionals, we highly recommend that you try to recreate our pairing at home! 😉

Master Sommelier Chuck Furuya on Moschofilero: “I am continually amazed”

January 5, 2011

Here’s what Master Sommelier Chuck Furuya had to say about Boutari Moschofilero in his first wine column of 2011 for the Honolulu daily Star-Advertiser:

“For Mediterranean-style foods, consider Boutari Moschofilero…), a white wine from Greece. I am continually amazed at the diversity of this wine in terms of food pairings. Plus, it is absolutely delicious and won’t hurt your wallet too badly.”

Check out Chuck’s preview of wine trends for 2011 and his recommendations here.


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