Archive for the ‘in the news’ category

Fire Island cookbook guys feature wines by Boutari

March 14, 2012

Christina Boutari featured in The Tasting Panel

November 15, 2011

“Maybe some of us have trouble pronouncing Moschofilero,” writes Merideth May (veteran wine writer and editor at The Tasting Panel, “but taste this wine under the Boutari label and be witness to a dry blanc de gris at only 11% alcohol that is fresh, crisply textured, and possesses fragrances of orange blossomes and citrus spice. In fact, the 2010 vintage is superb.”

Click here to read Meridith’s profile of Christina in the current issue of the magazine.

Meridith conducted the interview at Petros in Manhattan Beach: click here to read our review of the restaurant.

Almost everything you need to know about Greek wine from Christina Boutari

October 31, 2011

Click here to read the Culture Map (Houston) interview with Christina Boutari.

The Life of a Flying Winemaker, Part One

August 30, 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.

Dionysus—the Greek god of wine and agriculture—has a new incarnation, and his name is Dr. Yannis Voyatzis. As chief enologist at Greece’s Boutari Wineries, Voyatzis is the force behind more than 40 different labels produced at Boutari’s six facilities. From early August to late October, this soft-spoken winemaker follows the harvest through Greece, from the volcanic, windswept islands of the Aegean, through the mythical Peloponnese, and into the mountainous, Balkan north. And this week, he invites us to travel with (and work alongside) him from island to mainland, from vineyard to winery, as grapes are picked and wine is made.

The journey began this morning, when we arrived to Athens, well-rested after a trans-Atlantic, Mediterranean, and Aegean journey, not of epic proportions, but rather of great comfort. We were not forced to slaughter our own cattle or steal food from the Cyclops, yet we enjoyed a feast of meat and wine fit for a demigod. A leisurely meal on Delta, accompanied by wines chosen by Andrea Robinson, set the scene as we settled into our cocoon-like seats, Kindles in hand. We should mention that in preparation for our five-day voyage across Greece, we downloaded books to set the mood; Between the two of us, we’re reading Homer’s Odyssey and The Iliad—obviously.

The Odyssey’s opening line, “Sing to me of the man, Muse, the man of twists and turns driven time and again off course,” came to mind when winemaker extraordinaire Yannis Voyatzis (who comes off as more rock star than scientist,) greeted us. Wasting no time, he described to us a season of high temperature, minimal rain, and low yields, a season that is currently in harvest. Despite Boutari’s size, we’re extremely impressed with both their indigenous varietals—Xinomavro, Malagouzia, Agiorgitiko, Moschofilero, and Assyrtiko among them—and their better-known international grapes. But more than that, we are charmed and amazed by the winemaker in the funky glasses and gold sneakers who flies countless miles every year, bringing the latest enological technology to some of the oldest vineyards in the world.

After finishing his studies at the University of Bordeaux, Dr. Voyatzis returned to Greece, where he has spent twenty-five years working with Boutari. He is a treasure-trove of information on grape varietals, soil types, and winemaking techniques. And over the next five days, we’ll observe him as he meticulously manages his twenty-sixth harvest, capturing the day-to-day triumphs and frustrations of the man who leaves his mark on every bottle of Boutari. And if our first dinner at Ayoli in Thessaloniki is any indication of the week ahead, both our bodies and minds will be well-fed.

Michael Psilakis and Greek wine in Food & Wine magazine

August 5, 2010

Above: Greek-American celebrity chef Michael Psilakis is featured in the August issue of Food & Wine.

Most would agree that he’s the top Greek chef in the U.S. today: we were thrilled to see Michael Psilakis featured together with contemporary and classic Greek cuisine in this month’s issue of Food & Wine Magazine and to discover that he’s recommended the Boutari 2006 Nemea with one of his dishes.

You can find 3 of Michael’s recipes online here.

The thing we love so much about Michael and his cooking is how he gives timeless elegance to the classics of Greek cuisine in this country.

We recently visited his Upper Westside bustling eatery, Kefi. Here are some highlights.

Classic Greek salads as appetizer.

Grilled sardines. Hungry yet?

Pillowy Sheep’s milk dumplings are one of his signature dishes.


505 Columbus Ave
New York, 10024
(212) 873-0200

Elegant, heart-warming interpretations of classic Greek cuisine, friendly and informed staff, family-friendly prices, and a list with a wide range of Greek wines (our server was extremely knowledgeable).

Highly recommended (great date venue, too!).

Terlato Exec Chef Colin Crowley talks Boutari on WCIU, Chicago

July 29, 2010

Terlato Wines International Executive Chef Colin Crowley will be appearing tomorrow on WCIU, Chicago’s number-one independently owned television station.

Look for Colin on the morning show, 6-9 a.m., “You & Me This Morning.”

Chef Colin will be talking about Boutari wines and what makes them so food friendly.

And he’ll also be sharing some of the secrets of his kitchen at the famed Tangley Oaks Manor, where he cooks daily for the many renowned winemakers represented by the Terlato family (no easy task, considering how well the great winemakers of the world are accustomed to eating!).

Above: Jeanne Sparrow is the host of the popular show “You & Me This Morning” and she also authors a fantastic blog.

Here’s a preview of the Greek-inspired recipes Chef Crowley will be making:

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.

Saveur offers “seven reasons to love Greek wine”

July 22, 2010

In the August issue of Saveur magazine, one of our favorite wine and food writers, David Rosengarten, delivers yet another stunning piece on Greece and its wines, this time with “Seven Reasons to Love Greek Wine, a new generation is renewing Greece’s ancient art.”

“My favorite Greek reds, hand down, are made form the native Xinomavro grape,” writes David, who recommends the 2003 Naoussa by Boutari. “It’s cultivated all over northern Greece, but its epicenter is the region surrounding the town of Naoussa, my personal Shangri-la of red wine in Greece. Like a classic Burgundy or Barolo, the best Xinomavrosyield an exquisitely complex nose and age beautifully. When Xinomavro is young, it’s light-bodied, shows mellow fruit (strawberries or raspberries), and has soft tannins that are superlative with grilled foods.”

The 2003 Grande Reserve Naoussa from Boutari carries a lovely fruit nose, with hints of leather and tomato.

Pick up the “Greece Issue” (August-September) to read the entire article.

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