In the video below, Boutari Yannis Voyatzis is sitting with Moschofilero vineyards behind him in Mantinia.
Archive for the ‘Moschofilero’ category
What better way to launch our fall 2011 Greek Grape Name and Appellation Pronunciation Project than Moschofilero, the most widely known Greek grape variety outside of Greece?
And who better to “speak” the grape name than Yannis Voyatzis, Boutari’s chief enologist and the man credited by many for revolutionizing the way the world perceived the food-friendly Moschofilero grape?
And what better place to serve as backdrop than the vineyards of Moschofilero that roll over the high plateau of the Manitinia appellation, where Boutari grows its fruit for its most popular wine?
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“Greek wines are better than their reputation,” writes Gail Appleson on STLToday.com
Gail recently tasted a couple of bottlings of Moschofilero, including Boutari’s.
The Boutari Moschofilero, which has an 11.5 percent alcohol level, is the better of the two [that she tasted for this article]. It is more aromatic, has more finesse and is quite refreshing.
The Elios, which has a 12 percent alcohol level, is more of an everyday type of white; while it’s good, it’s a tad rustic.
Click here to read what else she had to say.
Here’s what super fabu Vegas Wineaux (left) had to say about the 2005 Moschofilero by Boutari, which she discovered at a recent blind tasting she hosted.
“The Moschofilero surprised, because that’s the name of the actual grape from the Peloponnese (doesn’t that sound sexy?), and it was quite good. The descriptions of the older wines that I was able to find all came from the time that they were young. The description that I was able to find on the Moschofilero described it as straw-colored with a greenish tint. Six years after vintage, it is a shimmering gold. And, yes, I’m still stunned… The moral of this story? Don’t deny yourself the experience of trying wines from different areas. There’s a reason why the people make the wines; we may not like them, but we gain more experience, educate our palates, and occasionally find the gem.”
Vegas Wineaux, we love your style! 🙂
It’s been quite a week here at the Boutari Social Media Project and it ended with a visit today to the Mantinia (Mantineia) appellation in the Peloponnese (southern Greece, above), where the plateau, surrounded by mountains, reaches more than 600 meters a.s.l.
Most people in the wine world tend to think of Greece as a “hot weather” wine country. In fact, places like Mantinia enjoy a “continental” climate where high-altitudes make for cool summer evenings in the months leading up to the harvest.
If you’ve ever tasted Boutari’s classic Moschofilero, you know that it is a fresh, bright wine, with healthy acidity and judicious alcohol (around 11%). Now you know why! 🙂
The last “official” meal of my trip was served in the heart of the Moschofilero vineyards: salads, roast pork, cheese, and Moschofilero (still), as well as a sparkling Moschofilero, one of the winery’s experimental wines. That’s Boutari’s chief enologist, Yannis Voyatzis, the dude who put Moschofilero on the map, directing the implementation of this wonderful meal.
There are many more wonderful meals to recount and many tales to tell of my trip along the wine trail in Greece.
But now it’s time for me to take a break and do some sight-seeing in Athens before heading back to Texas.
Thanks to everyone for following along this week. See you in a few days!
Low in alcohol (at about 11%) and light in body with bright citrus fruit and crisp acidity… I can’t think of a better “poolside” wine than Boutari Moschofilero…