Archive for November 2012

Yannis, he likes it! A new label for Boutari Santorini

November 28, 2012

yannis voyatzis

Boutari chief enologist Yannis Voyatzis approves of the new Santorini label by Boutari…

Happy Thanksgiving!

November 21, 2012

thanksgiving in greek greece

Wine writer Wes Marshall interviews Christina Boutari in Austin, Texas

November 13, 2012

Austin Chronicle wine writer Wes Marshall recently sat down with Christina Boutari for a chat about the history of the Boutari family of wineries and Greek wine in the world today.

“Christina was elegant and quite knowledgeable,” writes Wes, “and since Greek wines are still relatively unknown, it was a great experience to taste through some of her best. We tried five wines (they make dozens) and enjoyed how well they tasted with the cuisine at El Naranjo. Her Moschofilero ($17) was a delightful white quaffing wine that married up perfectly with the Mexican food. Their flagship in the world of white wines is Santorini ($23), an incredible bargain that is complex and probably should cost $50. Chalk the bargain up to the fact that the Boutari’s are trying to build a market in the U.S., so they are keeping their prices relatively low.”

Click here for the article and here for the interview.

Christina Boutari & the Greek Grape Name Pronunciation Project make news in San Antonio, Texas

November 6, 2012

“It’s not very often that you see Greek wines on a standard restaurant list,” writes wine and spirits editor Jennifer McInnis for My SA, San Antonio’s number-one online food and wine resource. “That is something Christina Boutari hopes to change with her Boutari wines. As the oldest producer of fine wine in Greece, this family knows Greek wine. Although Boutari is a household name in Greece, it is up to Christina, who manages exports, to establish it as an international brand, specifically in the U.S. and Australia.”

Jennifer recently sat down with Christina Boutari and discussed her family’s winery and legacy and the challenges in promoting wines that are so difficult for English-speakers to pronounce.

Click here for her article and interview.


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