Paranga red is a blend of 45% Xinomavro (pronounced Zeno-ma-vro), 30% Merlot and 25% Syrah, from grapes in Macedonia. We found berries, plums and blueberries in the nose, followed by more of the same in the mouth which was nicely juicy, yet still dry, with balanced acidity and great length on the finish. We imagine this red for grilling meats, chicken and peppery tuna steaks, or for serving with pasta and cheeses. Yiannis Boutaris likes to pair Paranga with Risotto dishes and chicken with olives. We would recommend this delicious wine for Bordeaux and Rioja lovers, or for Merlot drinkers looking for something a little drier and more food-friendly. Kir-Yianni Winery is located in the Naoussa Region in northwestern Greece. Owner Yiannis Boutaris’ family is the most famous family in Greek wine. After a split with his brother in 1996, Yiannis took over the estate business and re-named it Kir Yianni, which means ‘Master Yianni’; his staff and colleagues respectfully refer to him as such. He also couldn’t use the Boutari name in his new venture due to legalities in the separation. His brother took over the family’s volume-oriented wine business, but Yiannis focuses on small production wines. One of the first things Yiannis said to us when we visited the estate in June of 2010 was, ‘I’m the old school. I love terroir’s…’ meaning the individual vineyard sites and microclimates are what matter to him. Yiannis has been instrumental in showcasing the Naoussa region, and constantly striving to improve it while maintaining certain traditions. In ancient mythology, Naoussa was known for its gardens which were ideal for growing luscious fruits from wine grapes to peaches, apples and cherries. Another interesting fact: throughout history, Xinomavro was blended with other grapes (i.e. the ‘Bulgarian grapes’ back in the day) but the planting of Merlot and Syrah in the mid-1980’s led to wonderful blends. So much so that the AOC law is in the process of changing: currently, AOC Naoussa must be 100% Xinomavro. But by 2013 or 2014 it will be legal to blend up to 20% Syrah and/or Merlot, and many are already blending including Yiannis Boutaris. In the future, Yiannis’ sons Stelios and Mihalis, will undoubtedly take over the business with degrees from Insead Business School and UC Davis respectively. Yiannis has been working professionally since 1965, and has said, ’I have seen the Greek wine trade change drastically in the last 40 years in a positive way. I hope I may have contributed to these positive changes.’

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