Wine & Spirits - August 2012 - (Page 26)

wild child Malagousia’s trip from obscurity to fame by Tara Q.Thomas “Malagousia is the next riesling,” said Yannis Voyatzis ten years ago, as we sat at a table surrounded by plates and bottles. We laughed hard, buoyed by the wine and the ridiculousness of the statement. Sure, it did seem to pair with every dish in front of us—from the sweet shrimp to the earthy snails to feta laced with hot pepper—but there were only about two examples in existence: the one he made for Boutari and another from Domaine Gerovassiliou.

Table of Contents for the Digital Edition of Wine & Spirits - August 2012

Wine & Spirits - August 2012
Editor’s Note
Fined & Filtered: Lou Bustamante on cocktails aged in cask and bottle
Spirits: Tonic + Gin Reviewed by Lou Bustamante
North American Riesling
Tapas in the Capital of Cava
Prosecco + Prosciutto
Cirò & La Cucina Calabrese
Summer on the Road in Sonoma
Extreme Values
Tastings Overview
Summer Sparklers
US Riesling
Rías Baixas/Vinho Verde
Greek Wines
Northeast Italian Wines
American New Releases
Imported New Releases
Joshua Greene on moscato’s sweet disruptions

Wine & Spirits - August 2012