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Boutari Moschofilero 2010

Other White Wine from Greece
  • W&S92
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Winemaker Notes

Boutari Moschofilero (mo-sko-FEEL-ero) is a premium white wine made from 100% Moschofilero grapes grown in high elevation vineyards in the AOC region of Mantinia in the Peloponnese.

The wine is brilliant, crystal-clear, white-yellow color with green tints. A fresh wine with an intense floral and fruity bouquet dominated by aromas of white rose, melon and citrus. It is well-balanced and fresh, with intense flavor and long aromatic aftertaste (orange blossom, grapefruit).

Critical Acclaim

W&S 92
Wine & Spirits

More floral than fruity, this is long and lean, its honeysuckle scents shaped by a firm, slate-like minerality. The finish may be the best part, the zingy acidity leaving the palate clean, a lasting kiss of citrus oil flavor staying on the lips.

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Boutari

Boutari

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Boutari, , Greece
Boutari
The Boutari family has been crafting wines from Greek varietals since 1879, when Yiannis Boutari first started producing red wines in the small northern village of Naoussa. Since that first vintage the family has become a pioneer of Greek wines. From exporting the first bottled red wine from Greece to reviving lost varietals, Boutari now crafts wines from six different regions using varietals that are grown nowhere else in the world. In a constant quest for improvement Boutari maintains "demonstration" vineyards around Greece where local farmers are invited to learn new methods and techniques for improving their grapes. The results have been astounding: Boutari has been named an International Winery of the Year by Wine and Spirits 14 times – only 5 wineries in the world have received the award more times. Achievements such as developing the modern style of Santorini to reviving lost varietals have garnered lavish praise from the wine press and spawned a generation of high-quality Greek wines made by vintners who cut their teeth under the tutelage of the Boutari family.

Nearly synonymous with fine wine and all things epicurean, France has a culture of wine production and consumption that is deeply rooted in tradition. Many of the world’s most beloved grape varieties originated here, as did the concept of “terroir”—the notion that regions and vineyards convey a sense of place that is reflected in the resulting wine. Accordingly, most French wine is labeled by geographical location, rather than grape variety, which can be confusing to the general consumer, who can benefit from a general working knowledge of the major appellations. Some of the greatest wine regions in the world can be found here, including Bordeaux, Burgundy, the Rhône, and Champagne, but each part of the country has its own specialties and strengths.

Pinot Noir and [Chardonnay, always unblended, are the king and queen of Burgundy, producing elegant red and white wines with great acidity, the finest examples of which can age for decades and command astoundingly high auction prices. The same varieties, along with Pinot Meunier, are used in Champagne. Of comparable renown is Bordeaux, focused on bold, structured red wines that are almost always blends of some combination of Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, and Malbec. The primary white varieties of Bordeaux are Sauvignon Blanc and Sémillon. The Rhône Valley is responsible for monovarietal Syrah in the north, while in the south it is generally blended with Grenache and Mourvèdre. White Rhône varieties include Marsanne, Roussane, and Viognier. Most of these varieties are planted throughout the country and beyond, extending their influence into both the Old and New Worlds.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

RPT44040397_2010 Item# 112378

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