on Nov 02, 2007
When I tried the Boutari Nemea Red (made from the indigenous Agiorgitiko) I was titillated: crushed dried cherry, cranberry flavors attacked the nose and palate. Yet combined with this was an easy-drinkability. The Nemea Red worked extremely well with lemon-pepper rotisserie chicken. It possesses a jammyish, beaujolois-like quality of washing down dried-out meat--light glycerine and texturally silky. As such it should be a great turkey match-up for Thanksgiving--unless someone's opposed to non-American offerings on this most traditional of holidays!
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