“Sommeliers love Greece’s crisp white wines as they are great sippers and pair perfectly with many appetizers and fish dishes. Learn about the two most important varietals, Moschofilero and Assyrtkio, as Kim Marcus is joined by Christina Boutari.”
Archive for April 2014
“Our last wine of the day will be a red,” wrote veteran wine writer Paul Vigna in last week’s Patriot News (Pennsylvania).
“It will be Boutari 2009 Naoussa from Naoussa, Macedonia (yeah, still Greece). Made from 100% Xinomavro grapes, this has some history to it… it was actually the first Greek red bottled VQPRD wine to enter the Greek market, constituting a landmark for red wines in Greece.”
“The winemaker says, ‘For 6 generations, it has been enjoyed by consumers, introducing young people to the experience of red wine and rewarding its loyal friends with its consistent, timeless quality.’ And then describes the wine with this: ‘Typical, classic wine of Naoussa. Deep red color with an intense personality. It produces a rich bouquet of ripe red fruit, blackberry and plum, together with sun-dried tomato and the aromas derived from ageing, cinnamon and wood. A rich body, good balance and structure, soft tannins in its finish. Best served with red meat dishes, pasta with red sauces and with yellow cheeses.'”
“The importer describes it this way, though: ‘A wine with deep red color, presenting the typical aromatic character of Xinomavro (cedar, olive, tomato juice, spices and mint). Balanced in mouth full-bodied with pleasant acidity and sweet flavors of vanilla, cocoa and berry.'”