Archive for the ‘wine’ category

Elloinos on Iouliatiko: “Stunning” @Elloinos

December 14, 2011

Earlier this year, top Greek wine blogger Markus Stolz, author of Elloinos, posted his notes on Boutari Iouliatiko 2004. Here’s what he had to say about this “stunning” wine…

The Boutari Iouliatiko is a sweet wine made from the indigenous Cretan red variety “Liatiko”. It ripens early and matures in July (hence the VII on label, reference to the 7th month of the year). The freshly harvested grapes were sun-dried for 11 days, which results in an increased acidity due to concentration. The wine was matured for 3 years in barrels and likely for more time in bottle. 6800 bottles were produced from the 04 vintage, the alcohol level is 15%.

The results are stunning – this is one of the top sweet wines from Greece.

Click here to continue reading…

Greek wine and food featured in the Washington Post

November 5, 2009


Above: Chef Psilakis’s “Octopus and Chickpea Salad,” featured in the Wall Street Journal.

For Michelin-star celebrity Chef Michael Psilakis (Anthos, NYC), the Boutari winery “embraces the soul of Greek wine, and interprets and elevates it.”

From The Washington Post:

    “Typical,” Psilakis says as he winds his way past fresh seafood, vegetables, local honey and touristy T-shirts in the central market of Heraklion, Crete’s largest city. He lights a cigarette and inhales deeply. “This is so Greek.”
    Psilakis, 40, is one part irritated but two parts amused. He has spent his entire professional life evangelizing about and explaining Greek food, so anything typically Greek, even a typically Greek mistake, gets a pass. His haute establishment Anthos is the only Greek restaurant in the United States to have received a Michelin star; his more rustic Kefi helped establish Manhattan’s Upper West Side, long a culinary desert, as a dining destination. This past spring, he was invited by the White House to cook for a Greek Independence Day celebration. Now Psilakis has a new cookbook, “How to Roast a Lamb” (Little, Brown, 2009), that tracks his culinary development from the souvlaki and cheese pies called tiropitas he watched his mother make when he was growing up on Long Island to the smoked octopus with fennel puree and lemon confit that is a signature dish at Anthos.

Click here to read the entire article.


Above: Stelios Samaras of the Boutari Winery, left, with chef Michael, center, and chef Harris Salakis, right.

Boutari at the 43rd annual Original Greek Festival Houston!

October 5, 2009

Boutari was a proud sponsor of the 43rd annual Original Greek Fest in Houston. A fun time was had by all!

greek fest 1

In 1917, a handful of Greek immigrants formed what is today one of the largest Greek Orthodox communities in the United States. The vision, foresight and dedication of those few faithful immigrants laid the groundworks for what exists today.

greek fest 2

From its original location in downtown Houston (what is now Tranquility Park) to the sprawling grounds that border Yoakum Boulevard, Annunciation Greek Orthodox Cathedral has become a major force in the religious and social communities that comprise Houston today.

greek fest 3

Proceeds from the Greek Festival have helped many people through donations to various charitable organizations, such as Children’s Assessment Center, S.E.A.R.C.H., the Women’s Home, Covenant House, Texas Emergency Aid Coalition (EAC), and the Star of Hope Mission.

Boutari Santorini Assyrtiko featured in Eric Asmov’s blog The Pour (New York Times)

July 29, 2009

Acclaimed wine writer Eric Asimov wrote how much he enjoyed Boutari Santorini Assyrtiko the other night in Astoria, Queens.

    And I couldn’t have been happier with our wine. It was a 2008 Santorini assyrtiko from Boutari, light, minerally and inexpensive. It went beautifully with the seafood, and was the sort of light white that is absolutely refreshing but still offers something to think about.

Click here to read more…

Taverna Kyclades
33-07 Ditmars Blvd.
Queens, NY 11105
(718) 545-8666

The Seven Pillars of Boutari

April 29, 2009

Plant no tree sooner than the vine.
—Alcaeus, Greek poet, sixth century BCE

I. The foremost family of Greek winemaking: Boutari was founded by Yiannis Boutari in 1879 and has been owned and operated by the Boutari family for more than 128 years.

II. First to bottle and first to make quality red wine: Boutari’s flagship winery in Naoussa was the first Greek winery to bottle red wine and Boutari was the first Greek winery to produce and ship fine wine abroad.

III. First accredited and certified winery in Greece: Boutari was the first Greek winery to be accredited by the International Organization for Standardization (ISO) and to obtain HACCP (Hazard Analysis and Critical Control Points) certification.

IV. The most diversified winery group in Greece: with six wineries in six different appellations, Boutari produces a greater variety of wines than any other Greek producer.

V. A leader in promoting native varieties: Boutari led the way for the renaissance of Greek grapes, beginning with the revival of two of the country’s greatest wines, Xinomavro and Moschofilero.

VI. A balance between the modern and the traditional: thanks to its diversity, its state-of-the-art facilities, and its commitment to the heritage of Greek winemaking, Boutari’s wines represent modern and traditional expressions of Greek viticulture.

VII. The face of Greek winemaking today throughout the world: Boutari was the first Greek winery to open its doors to the public and it continues to set the industry standard for wine tourism and hospitality.

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