Five(ish) Questions

Almost everything you need to know about Greek wine from Christina Boutari

Christina Boutari at the Houston Greek Festival
Boutari Winery in Santorini
Tasting room at Boutari Winery
Photo by Zane Katsikis
Elios wine
Palate cleansers and wine
Photo via Wayfaring.info

Ever heard of Moschofilero? What about Agiorgitiko? Well whether you can pronounce them or not, if you haven't heard of these Greek wine varietals you'd better hightail it to your nearest merchant — Montrose's Bacchus might be a good place to start.

We first tasted a range of Greek wines at this year's Greek Fest, where Grecian brand Boutari provided the vino. The experience inspired us to sit down with Christina Boutari (a fifth-generation Boutari winemaker) to discuss why Houston houses her favorite Greek Festival and what makes her country's varietals so different.

CultureMap: Is this your first time at the Houston Greek Festival??

Christina Boutari: It's my first time ever in Texas! I think it will be my favorite. We have been providing the wine for several years. I know there are other festivals [in the U.S.] but I hear this is the best.

CM: Tell us a little bit about your family's brand.

CB: We started the business in 1879. We began with reds, with Merlot, which grows in Naoussa, and started buying up vineyards across Greece — Goumenissa, Mantinia, Athens, Santorini, Crete...

CM: What's been your role in the family business?

CB: I grew up in Thessaloniki and moved to Athens when I was 12; that's where the offices are. My father is CEO and my older sister is marketing director. I used to do marketing, but since June I'm working in exports. Texas is one of our biggest markets.

CM: How are Greek varietals different than what we get from, say, Napa?

CB: People in the U.S. want to try new things, and Greek wine is different. A Chardonnay from Napa will taste of oak. A Moschofilero has no oak. It's crisp and floral and pairs well with food. It's really versatile; you can pair it with Asian cuisine. It's light, fresh and easy to introduce.

CM: How many varietals are specific to Greece?

CB: Moschofilero; Xinomavro, from Naoussa; Assyrtiko from Santorini; and Agiorgitiko from Peloponnese — those are the big four that you can only get in Greece.

Boutari has been among Wine & Spirits' top wineries of the year for 15 years running. Boutari wines are available at Spec's, Whole Foods and some area Krogers.

unspecified

flying into Houston

Chopped champion's Indian-spiced fried chicken joint opens in Midtown

One of Houston’s most dynamic chefs has unveiled his take on fried chicken. Pok Pok Po is now open in Midtown.

Located at 3201 Louisiana, the restaurant is the latest concept from chef and Chopped champion Jassi Bindra and business partners Surpreet and Preet Paul Singh, the trio behind Indian fine dining restaurant Amrina in The Woodlands. Bindra’s fried chicken recipe uses a gluten-free flour and starch batter that’s seasoned with Indian Kashmiri red chili powder along with other herbs and spices. It’s pressure cooked to ensure the meat stays both juicy and crispy.

The certified halal chicken is available as strips, sandwiches (made with thigh meat), and chicken breast bites.Those looking for a heartier meal, can get their chicken served on top of sidewinder fries or in the “Rice & Shine,” which includes basmati rice and Bindra’s “Desi kimchi.” Beverage options include Akra, an American-style lager that’s brewed in India, cannabis-infused drinks from 8th Wonder and non-alcoholic options such as sodas and a mango lassi.

“At Pok Pok Po, we’re creating something that’s not just a meal but an experience,” Bindra said in a statement. “We’ve taken everything people love about fried chicken and given it a twist with bold, gluten-free recipes and flavors that truly speak to the diversity of Houston.”

While most counter service restaurants are designed primarily for to-go, Pok Pok Po’s 55-seat dining room caters to those who want to enjoy their meals. It features banquette seating and a white-and-black motif that will also be present at Bol, the restaurant’s sister concept that’s opening soon.

The two restaurants occupy part of the former Artisans space. Medium Rare, an affordable steak frites restaurant from Washington, D.C., recently opened next to Bol and Pok Pok Po.

Courtesy of Pok Pok Po

Pok Pok Po is now open in Midtown.

news-you-can-eat openings pok pok po