Archive for September 2014

We love the @KellariNY Facebook page!

September 30, 2014

best greek restaurant new york city

Above: Broiled Atlantic salmon, served with wild mushroom & feta stuffed calamari and olive salsa (image via the Kellari Tavern Facebook page).

We love LOVE the Kellari Taverna Facebook page. Not only is it consistently updated with fun photos of their creative, mostly seafood cooking, it’s also a source of great information about Greek gastronomy and wines.

Here’s a recent post about Assyrtiko:

Assyrtiko is a Greek white wine grape indigenous to the island of Santorini. It is widely planted in the arid volcanic-ash-rich soil of Santorini and other Aegean islands, such as Paros. Assyrtiko grape clusters are large, with transparent yellow-gold skin and juicy flesh. Because of the volcanic soil of Santorini, there appear to be some unique characteristics that develop in the wine.

The wine this grape produces pairs well with tomato salads with cucumber and feta, eggplant, olives, fish, shellfish and, believe it or not, herb-crusted lamb or pork.

Kellari features a number of Boutari wines including the Boutari Santorini, made from 100% Assyrktiko grapes.

Kellari Taverna
19 W 44th St
New York, NY 10036
(212) 221-0144
Google map

Moschofilero 2013 recommended in Food & Wine Oct. issue

September 18, 2014

food wine magazine october issue

How do you pronounce Agiorgitiko?

September 11, 2014

The answer’s simple…

Boutari Vinsanto scores high in Robert Parker’s Wine Advocate

September 4, 2014

From the September 2014 issue of Wine Advocate:

Boutari 2004 Vinsanto
94 points

The 2004 Vinsanto is a library wine pulled for reevaluation. It has come along brilliantly and serious is in need of an uptick. It may get even better with cellaring. It is a blend of 90% Assyrtiko and 10% Aidani weighing in at 12% alcohol. Bottle aging has greatly helped this wine. It has fleshed out and simply unfolded, becoming more complex along the way and showing layers that it did not initially seem to have. It shows remarkable power and intense grip on the finish, grabbing the entire palate with tension. With some nods to Boutari’s 2009 style, it is a bit on the muscular side and emphasizes the power more than the sugar and zest. Whether due to age, vintage or the lower alcohol level (perhaps all three), this 2004 does that style better, though, at least just now. Finally, these wines do age a long while. It is hard to say when they die and they may outlive a lot of people. Tight and still evolving, this 2004 should have a long life. I tend to be conservative in drinking windows (my normal tendency anyway), as the wines can change in character with extreme age and oxidation. Not everyone may like the older incarnations, given that they will substitute complexity for zest. It is perhaps fairer to acknowledge, here and in general, a much longer window (they may go longer still). Just note that as they age, they may not seem quite the same in character. Drink now-2035.

—Mark Squires


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