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