New Customers Save $30 off $100+* with code SEPTNEW30
New Customers Save $30* with code SEPTNEW30
*New customers only. Order must be placed by 9/22/2017. The $30 discount is given for a single order with a minimum of $100 excluding shipping and tax. Items with pricing ending in .97 are excluded and will not count toward the minimum required. Discount does not apply to corporate orders, gift certificates, or StewardShip membership fees. No other promotion codes, coupon codes or corporate discounts may be applied to order.
Boutari Santorini 2007
Boutari Santorini is the white wine that distinguished the Santorini vineyard worldwide. Today it constitutes a must for every oenophile. The island of Santorini, located in Greece's Aegean Sea, is essentially a defunct volcanic caldera. The island's loam soil is characteristically dry -- this, in combination with Santorini's microclimate, provides Boutari Santorini with its mineral and citrusy characteristics. Served at 50°F, it pairs excellently with seafood, poultry and white meat dishes.
Rich and well-crafted, with golden delicious flavors and plenty of nice creamy touches. Plenty of smoke and spice on the fresh, juicy finish.
The 2007 SANTORINI is 100% Assyrtiko, aged five months in stainless steel. Santorini’s old vineyards contain pre-phylloxera vines. This combines a certain initial solidity with a nice, bright finish, a bit of herbaceousness and some bursts of acidity around the edges. I particularly liked the finish, which lingered respectably for a wine in its price category. It holds nicely with air, remaining rather persistent, sunny and charming. Drink now-2012.
Full-bodied and flavorful, Rhône white blends are made in France’s Rhone Valley and beyond, proving most successful in Spain, Australia, South America, and California’s Central Coast. They are made from a combination of two or more of the white varieties permitted in the Rhône, potentially including Grenache Blanc, Marsanne, Roussanne, and Viognier.
In the Glass
Each variety brings something different to the table. Round, textural Grenache Blanc contributes green apple and white stone fruit flavors; weighty Marsanne adds structure and delicate honeysuckle aromas; russet-colored Roussanne lends intriguing herbal, tea-like notes, and Viognier provides an oily texture and an elegant floral perfume. The flavor of the final wine will depend on the chosen components of the blend and their respective proportions.
Since Rhône white blends tend to be fairly full-bodied, they can be quite versatile food pairing wines and can work with light to medium rich meals that might normally be matched with reds. Meatier fish dishes with bold seasoning like grilled swordfish with caper butter or baked, herb-crusted mahi mahi are natural allies for these flavorful wines. Other ideal dishes include roast pork in mustard sauce, poached lobster with beurre blanc, or a rich and savory vegetable quiche. `
In the Northern Rhône, blends of Marsanne and Roussanne are most common, in the appellations of St.-Joseph, Crozes-Hermitage, Hermitage, and St-Péray (in Condrieu and Château-Grillet, whites are made from Viognier only). The Southern Rhône, on the other hand, has much more variety, with many more permitted grapes including Bourboulenc, Clairette, Picpoul Blanc, and Ugni Blanc.