Greek Lunch at Nerai – Prix Fixe from a “Top 10 Power Lunch”

Looking for an entirely new lunch experience? This New York Greek restaurant has a dazzling array of freshly prepared dishes on their fixed priced lunch menu, including your choice of starter, entrée and dessert for $36 per person.

Nerai is known for its luxuriously appointed rooms, elegant bar and selection of fine cocktails. When you arrive, expect to be seated promptly in decadent surroundings and offered a menu. You can make your first selection from the delicious variety of starters, including seasonal and traditional salads, a soup of the day, warm pita bread with a selection of dipping sauces or spreads, or even a heartier plate heaped with short rib meatballs, spinach pies, or crisp cod croquettes.

Next are the entrees. You can’t go wrong with carefully sourced fish flown in daily from around the world, selected for excellence in freshness and flavor, and prepared by master chefs. If king salmon, grilled Lavraki or shrimp Santorini aren’t to your taste, try a tasty lamb burger, an organic chicken skewer, or a spring vegetable risotto. Nerai has something to suit every taste, the Greek influence tempered with a fresh Mediterranean flare.

Finish your meal with an exquisite dessert. Go brilliantly simplistic with the fresh seasonal fruit platter or try the wholesome, delicious Greek yogurt topped with candied pecans and drizzled with wild thyme honey. Alternately, plunge into decadence with the house dessert special – Portokalopita, a moist sponge cake drenched in orange syrup, topped with dark chocolate sorbet and sprinkled with caramelized hazelnut.

The prix fixe lunch at Nerai can be enjoyed over and over, with friends, family or co-workers. Mix and match the offerings for a new experience each time, and if you get to knock off work early on Friday, sample the expansive cocktail menu to add to the fun.

Greek Cuisine: the Perfect Starting Point for Healthful Eating

With a new diet fad sweeping the nation every month or so, it’s harder than ever to keep up.

South Beach, juice cleanse, Paleo, vegan, gluten free, sugar free, fat free, carb free – it can be such a struggle to find the right diet. Fortunately, Greek and Mediterranean dining fit well into the parameters of many diets, without going to extremes.


Mediterranean and Greek dishes concentrate on lighter proteins like fish, seafood and chicken, with occasional lamb or lean beef. They pair healthy meat options with other foods that ensure you have enough solid food in your diet to keep your muscle mass and give you extra energy. Nuts are another great place to get a protein boost and can help you have Meatless Mondays if that makes you happier with your meal plan!


When it comes to bread, pasta and more, Mediterranean and Greek food is heavy on complex carbs and light on simple starches. Whole wheat pita bread, healthy pastas and rice alternatives like orzo, and veggies that hit the body like complex carbs with plenty of fiber are top on the list.


The fat content of you food may concern you, but are you worried about the right things? There are “good” fats and “bad” fats – and the meats and nuts and dressings involved in Greek and Mediterranean cooking mostly contain the good fats. Nuts, fish and olives are all terrific sources of healthy fat intake.

Veggies and Fruits

Vegetables and fruits are a large part of any Greek or Mediterranean meal. Look for color – you get more nutrients and vitamins out of colorful plants. Fresh is best; steamed lightly or sautéed are excellent preparation choices.

A balanced meal can have Greek or Mediterranean elements and fall closely in line with any number of diet trends. All it would take is moderate edits to be vegetarian, low carb, Paleo, and so forth – just eliminate “banned” foods and find ones that work well for you. Enjoy healthy yet decadent Greek Food at Nerai!

What People Are Saying About Nerai

At Nerai, traditional Greek food fuses with Mediterranean flair to bring you dishes designed to make your palate take notice, and diners are talking it up. Here’s just a sampling from recent Yelpers:

Greek Appetizers

Chips Nerai and our grilled octopus are definitely two of the favorite starters on our menu. Customers rave about them, saying:

  • “We started with the spinach pies which were delicious, followed by the grilled octopus, which was amazing, served over a bed of chickpeas.”
  • “We split the Chips Nerai and the Grilled Octopus. Beware – the chips are dangerously good. They are thin and very crisp.”
  • “Their octopus is the best in the city, by far.”
  • “We dined on a superb octopus dish and an impossibly light halibut with artichokes.”
  • “Great bottle of Greek wine suggested by our waiter then the starters of octopus and vegetable chips turned into a wonderful meal.”
  • “…you have to get the grilled octopus.”
  • “Grilled octopus was the best I’ve ever had, perfect char, right amount of lemon dressing.”
  • “We had an octopus appetizer that was out of this world.”


The Youvetsi Short Ribs and the Lobster over Orzo take top billing in the entrée department, with rave reviews:

  • “Dinner was the Short Rib Youvetsi, which is served over a bed of orzo, which was cooked perfectly.”
  • “… gotta try the lobster orzo dish. Wow!! … I will be back for sure, and not for a special occasion. Just because I am craving that lobster dish!”
  • “For our entrees we had the lamb chops and short rib. Both dishes are absolutely amazing. I personally love how the short rib is over orzo.”
  • “Lobster Orzo was also out of this world.”


People love the luxury feel of our restaurant – comfortable but upscale, the perfect spot for a romantic dinner or a business lunch!

  • “Not overcrowded, nice decor, outdoor seating option, good service.”
  • “Nerai is very far from a ‘tossing plates’ Greek Taverna. It offers a creative and sophisticated take on modern Greek food served by a charming staff in a gorgeous environment.”
  • “The bar is very sleek, and the dining room decorated in crisp white, which provides an open and airy vibe. Simplistic but beautiful.”
  • “The atmosphere at Nerai is very lovely and the service is authentically gracious.”
  • “Finally, ambience plus food!”

Come visit Nerai and add your own experience to the list. Enjoy our food, relax in our delightful dining areas, savor our specialty cocktails and wines – and do Yelp about us later.

Nerai event featured in Bella NYC


Back to Greek Heritage with Billy Zane and Iliada Olive Oils at Nerai NYC

 | July 8, 2014 

Billy Zane is best known for his roles in TitanicScorpian King 3 and his first screenplay as Match in Back To The Future I and II. We love Billy Zane for his great looks and acting abilities. But recently, Zane turned up the heat with his presence and Iliada at the Fancy Food Show last week in NYC… as the Greek powerhouse in his newest role as Entrepreneur. Billy Zane has partnered with Agrovim, the largest olive oil producer and exporter of Greece: to introduce his Greek heritage in a product that feels like home…that product is Iliada.

(From Left to Right) Iliada's Kostas Peimanidis, Nerai's Chef Chris Christou and Billy Zane

Sitting directly across from Billy Zane at the Press Dinner inside upstairs Nerai, I was able to listen closely and get the intimate details of his new partnership with Agrovim and the brand Iliada. I inquired at how Zane first found Iliada

 Billy Zane and Iliada Olive Oil at Nerai  Billy Zane and Iliada Olive Oil at Nerai

Billy Zane and Iliada Olive Oil at Nerai NYC  Billy Zane and Iliada Olive Oil at Nerai NYC

“I found a bottle of Iliada in my families cupboard. And, I was blown away by the quality, the color, the texture, and the speed at which you know… it casually found its way down the bottle.” –Billy Zane  Zane further describes how he proceeded to drink it and bathe in it. Now whether or not he actually bathed in Iliada, we will never know. What Bella does know, is that Iliada is an amazing olive oil from Greece: and Billy Zane not only knows how to pick which movies to star in…But he knows how to pick an olive. After his first taste of Iliada olive oil Billy in his own words recounts… “This is amazing! If ever there is a product to enter into the market with, it’s Iliada.”-Billy Zane

Billy Zane and Iliada Olive Oil at Nerai NYC

And although Billy Zane’s character Caledon Hockley never got his “Rose” in Titanic… the real Zane has his rose in Iliada. Bella enjoyed a full course meal at Nerai in NYC, and a round of Iliada Rose Olive Oil Shots. Something Billy Zane and Kostas Peimandis (Iliada Business Development Manager), were promoting all day at the Fancy Food Show at the Javits Center in NYC. What does Bella love about thisIliada Rose Olive Oil Shot? We love the many benefits! The Iliada olive oil acts as a conductor to deliver nutrients to your body, its taste good and if applied to the skin…the rose in this specific one can help reduce puffiness. Also, it’s kind of a beautiful trend to start and a conversational drink. No need for Silver Tequila…we got Iliada Silver Rose Olive Oil Shots! You can find the Iliada Aromatic Olive Oils in specialty shops and at their website. Billy Zane and his business partners at Iliada have truly made olive oil sexy in many ways: drink, bathe, fabulous to cook with and look at.  As we dined over the beautiful and meticulous Greek cuisine of Nerai, prepared by Chef Chris Christou with Iliada Olive Oils… both Kostas and Billy continued to relish the excitement of a new found friendship and business partnership. Kostas and Billy joked they were separated at birth: and appeared to be two olives from the same branch.

Halibut a la Polita at Nerai NYC

Carpaccio at Nerai Iliada Dinner

Organic Iliada Kalamata Olive Oil and Greek Salad at Nerai NYC

(Left) Kostas Peimanidis and (right) Billy Zane

The comedic pair told Bella stories of how they met and acquired the nick names “Sexy” and “Pop” respectively, at the Fancy Food Show. All joking aside, Kostas and Billy are very serious about making Greece prominent in the international agricultural market. Billy Zane also plans to take some of his prosperity with Iliada back to the homeland, and give to different Greek charities.

Gold Plated Olive Leaf from Iliada and Billy Zane (website:

Iliada and Billy were also generous to guests: giving Olive Leaf pins to the female guests and Iliada Logo Cufflings to the men…both imported from Greece ( We left with gift boxes of Iliada Silver Olive Oil in Chocolate, Vanilla and Rose. We were also given the bottle of the Kalamata PDO (Protected Designation of Origin Certification) from the Gold Selection, and an organic version from the Silver Collection.  Iliada does not use chemicals to treat the oil or trees. These Silver Olive Oils have won the Gold Medal for “Great Taste 2012” and Silver Medal in “Innovation Award 2014” by Olive Japan, and the Gold Medal in “Packaging Design 2014”from Los Angeles Competition: making Iliada “Red Napkin” worthy and a kitchen staple must!

 Before I left, I made sure to snag a photo with “Sexy” and “Pop”, but make sure to grab Iliada’s Silver line and do a shot of Rose. For a complete list of Iliada Aromatic Olive Oils visit And make sure to tweet me @BostonScarlette your favorite Iliada Olive Oil!

(Left) Boston Scarlette, (Right) Billy Zane aka "Pop"

(Left) Kostas Peimanidis aka "Sexy" and (Right) Boston Scarlette

The Perfect Evening – Cocktails at Nerai

Greek CocktailIf you haven’t yet sampled the cocktail menu at Nerai, you are in for a delight. Enjoy one of these special offerings:

Forbidden Fruit

This delightful drink is made with smooth Grey Goose vodka, spiked with quince and garnished with lemon. It’s a wonderful drink for between an appetizer and meal, to clear the palate in preparation for the main course.

Hesper Negroni

This strong tasting drink starts out with Plymouth gin, to which is added a dash of malört (a bitter liqueur), antica formula (red vermouth) and finished with a hint of bergamot. It’s an excellent choice for after a lighter meal.


This delicious drink is made with Tanqueray gin, skinos mastiha (a liqueur made from the resin of the mastiha tree), and crème de violette. This elixar may not be for everyone, but goes perfectly with our pita bread and dips, before a meal.

The Date

How do you guarantee the perfect date? Start with Akvinta vodka, add St. Germain (elderflower liqueur), splash in some date juice and finish the drink with a little honey and cardamom. It’s spicy and sweet – the perfect way to end an evening!


Another drink that starts with Grey Goose vodka – this time, cherry noir! Add Disaronno (a fruity amaretto) and black cherry for a deep, fruity tasting drink that delights the senses.


This brisk whiskey-inspired drink starts off with Bulleit rye, and is gently flavored with thyme, honey, nutmeg and mint. Want something that soothes and still has some snap? This is the perfect drink for you.


This light, bubbly drink starts with prosecco blended effortlessly with Cointreau (triple sec) and St. Germain (Elderflower liqueur), It’s finished with a splash of pomegranate for a lovely, eminently drinkable treat.


This traditional Greek favorite is created with Figenza vodka, stoupakis mastiha (a silky distilled liqueur with mastigha flavor), cucumber, and punt e mes (Italian vermouth. It’s a brilliant combination of tastes and goes down smoothly.

Try the cocktails at Nerai during your next visit. Your host can help you choose the appropriate drink to pair with a meal.

Traditional Greek Spreads at Nerai

When you visit Nerai, one popular appetizer includes an array of fresh, warm pita bread and your choice of three spreads chosen from a selection of six options. How do you know what they are, how they will taste, and which ones are best for you?

This guide can introduce you to the dips and spreads Nerai has to offer – some more Greek, some more Mediterranean. You can decide which choices will delight your palate!


A favorite across much of the Middle East, hummus is a blend of mashed chickpeas, olive oil, lemon juice, and salt. It’s high in protein, and the oil is a healthy one, meaning this food is perfect for those with high cholesterol.


You can get much more traditional than tzatziki when it comes to Greek cuisine! This tangy dip is made from yogurt, cucumber, lemon juice, fresh garlic, and dill. It’s creamy, cold and refreshing, and goes perfectly on triangles of pita bread. It’s another high protein choice, with an added helping of calcium for healthy bones.


Tarama is tiny pink roe blended with whipped potatoes, olive oil and lemon juice to create a creamy emulsion similar in texture to mayonnaise, but much more hearty in taste. Give it a try – you might be surprised at how well you like this Greek delicacy!


A simple, light, sauce like dip, fava is made from split yellow peas, boiled, pureed and cooked to a thick, creamy consistency. A little sea salt is added for flavor, and the dish may be garnished with a dab of olive oil and a sprinkling of chopped onion.


The darling of Greek cuisine, skordalia is a unique spread created by combining crushed garlic with a solid base of whipped potatoes and blending the result with just enough olive oil to finish the dip into a creamy, inviting spread. Garlic lovers will appreciate the simplicity of this choice!

Spicy Feta

Finally, an option with a touch of heat! Spicy feta dip, or tyrokafteri, blend creamy, delicious feta cheese with spicy peppers to create a dip that is at once cool and fiery.  It’s an excellent choice for groups that have a blend of tastes!

Don’t miss out on everything that Nerai has to offer. Larger groups can request two platters, and enjoy all six of these dips and spreads.

Nerai: “Date Night in New York”

“If you’ve been to Greece, you know hospitality is a bedrock of the culture. Midtown Greek spot Nerai welcomes from the front door and carries that warmth all through the meal, making it a great destination for date night in New York. From the street there’s not much to see, just an old townhouse nestled among high rises. Inside, you’re greeted with style, as white fabrics and Mediterranean blue accents call back to the Cyclades. Subdued light, helped by a little candle glow, has you both looking your best. An amuse-bouche arrives, sheep’s milk cheese and kalamatas, setting the scene for the feast to come.

Nerai works from classics, but they make each dish their own. Tzatziki gets a touch of mascarpone, a tarama spread is light and fluffy, and potato purée is topped with crisp roasted parsnips. You and your date will be drawn to the presentations of these mezes, served in elegant glass bowls, with grilled pita on the side.

The sommelier will be by with some smart suggestions off a deep list of Greek wines, although it seems a shame to neglect the cocktails, which are as creative as the kitchen. “The Date” is an appropriate choice, vodka tweaked with honey, cardamom, and (of course) a little date juice. Now you’re into the rhythm of the evening, conversation flowing, and the main courses on their way. Maybe you’re in a mood for live langoustines, or seared scallops, or short ribs that have been braised all day before settled atop an orzo risotto. No matter how satisfying your entrée, remember that there’s still one course to go. Don’t miss the mousse, a mix of honey and yogurt, infused with lavender and whipped together into a beehive that you’ll want to share. It’s the perfect cap to a night of casual elegance and old world charm.”

Health Benefits of Mediterranean Cuisine at Nerai

Eating at Nerai is a luxury dining experience that is healthy as well as delicious. Why? Because of the way foods are prepared, the options offered, and the emphasis on healthy fats and plenty of colorful vegetables.

The traditional Greek or Mediterranean diet consists of large quantities of fresh fruits and vegetables, nuts, fish and olive oils. Nerai’s menu has plenty of these choices on offer, so you can enjoy decadent tastes while staying health conscious!

Here are some of the health advantages of Greek and Mediterranean food and what item on Nerai’s menu would be a perfect, delicious example!

  • Meals that are high in fiber can help protect against Type 2 diabetes blood sugar spikes by slowing down digestion. Nerai’s menu option: Warm pita bread with hummus, tzatziki and spicy feta spreads; followed by spinach pies prepared with filo, spinach, artichoke, swiss chard, feta and ouzo yogurt.
  • Refined breads, processed foods, and red meat are discouraged in a Mediterranean diet, which prefers meals that help prevent heart disease and strokes. Nerai’s menu option: Grape argula salad with baby spinach, goat cheese, hazelnut and grapefruit vinaigrette; followed by grilled fish of the day with capers, seasonal greens and latholemono.
  • Nutrients from the diet high in non red-meat proteins, healthy fats, fresh vegetables and nourishing yogurts reduce muscle weakness and keep you agile as you age. Nerai’s menu option: zucchini fritters with feta, dill and marjoram yogurt; followed by organic chicken skewer herb marinated with onions and peppers served with a bulgar pilaf and garnished with tzatziki.

Greek and Mediterranean food is also thought by researchers to reduce risk of Alzheimer’s, improve cholesterol and blood sugar levels and overall blood vessel health, and cut risk of Parkinson’s disease. All of this leads to increased longevity and a healthier, happier life!

Visit Nerai for delicious gourmet food served in a luxurious setting – and enjoy better health at the same time!

Nerai’s Andreas Zinelis in The Daily Meal

Andreas Zinelis is the beverage director for Nerai, a modern Greek restaurant in New York City, which aims to create contemporary versions of traditional Greek cuisine. Zinelis, a Greek American born in Los Angeles, moved to Athens at age seven, where he lived for 10 years. Zinelis gained hospitality experience in Los Angeles, New York, and Greece. In Los Angeles, he worked with his father, who owned two Greek American restaurants. In New York, he worked at Harry’s at Hanover Square, and enrolled in the French Culinary Institute.

“If I was going to work in hospitality, I wanted to learn as much as I possibly could,” He explained.

In 2008, Zinelis moved back to Greece, where he and a cousin had a tiny Greek restaurant in the heart of Athens, cooking fresh food daily and pouring domestic wines from the Peloponnese. Ultimately, the financial crisis brought him back to New York, where he worked as a wine director for Kellari Hospitality, and a manager and sommelier at Buddakan.

His broad experience in hospitality, and his specific experience as a Greek American who lived and worked in Greece, has positioned Zinelis to be an important authority on Greek wines. His timing couldn’t be better. The U.S. is the second most important market for Greek exports after Germany.

“The most important market for Greek wines in the U.S. is New York,” said Sofia Perpera, a Bordeaux-trained oenologist and the director of the Greek Wine Bureau in North America “We calculated more than 480 restaurants and 520 wine shops selling Greek wines in the New York area in July 2013. Other important markets include Chicago, Texas, Florida, and San Francisco.”

Since Nerai opened in May 2013, Zinelis has overseen a wine list of about 130 selections, 35 percent of which are Greek, along with Greek spirits and Greek-inspired cocktails. Half of the restaurant’s wines by the glass are Greek, with three white, three red, and one rosé. The average cost of the wines by the glass at Nerai is $13 to $18.

Greek wines have increased in quality in the last decade, and they are typically sold at moderate price points. The zesty, high acid whites and the lighter bodied reds pair well with food. In addition, they offer a unique alternative to consumers looking to broaden their palates. But with more than 300 indigenous grape varieties and a host of international varieties, Greek wine lists can be difficult to navigate. Zinelis offers up some useful advice:

What tips would you offer guests on how to choose Greek wine?

Greek wine has come a long way from the Retsina days. Even Retsina is respectable right now. In the 80s and 90s, most people stayed away from Greek reds because of poor quality, high yields, and they weren’t elegant. Not much complexity, very acidic. But the whites were always capable of standing out. They were more approachable. They had amazing geology and microclimates that helped the grapes succeed. Because Greece is so mountainous, flat areas were used for cultivating food. Anything left over, on the most obscure areas, like cliffs and so forth, was used for planting grapes. It was secondary. Santorini made a splash with the Assyrtiko grape, which you can compare to Sancerre. We also have Moschofilero, which is almost like a dry Muscat or an elegant Pinot grigio, based in the Peloponnese. For reds, there are two main varieties. Aghiorghitiko, based in Neméa and also known as St. George, comes in varying styles depending on altitude and producer, but generally speaking, I think of it like a Sangiovese. And, Xinomavro, which translates to “sour black” with a key area in Naoussa in Northern Greece, very cool climate, I often compare it to an Oregonian-style Pinot noir. Light body and lots of red fruit.

What about International Varietals?

Based on the indigenous varietals, Greek wines don’t always hit certain flavor profiles. In some cases, the spectrum is limited. I find that international varietals help reach all sides of the spectrum. For instance, it’s difficult to get a full-bodied red wine from an indigenous varietal. So one of our most full-bodied wines on our list is a Syrah, from Domaine Nerantzi, a biodymic producer. We are the only restaurant in New York City that pour it by the glass.

Why are you excited about Greek wines?

Quality has increased, a lot of people trained in France and Italy and came back and are doing amazing things with it. Most of the ingredients on our menu come from Greece, and the wines have developed to complement the food of the region. Greece offers a lot of crisp, light, fresh whites. Most of the Greek fare is light, and the reds run on the lighter side too, which complements the food. Some guests come to Nerai only wanting to taste Greek wines. That guest opens the door for an adventure.

Some wines fall into a category you call, “Ancient World” style?

When guests ask if a wine is New World or Old World, I find myself explaining it as Ancient World because it draws characteristics from both. Some of the wines are very fruit forward, with huge bouquets, but then again they have that dusty, terrior-driven essence to them so it’s a combination of both worlds. I find it not only in Greek wines, but some of the Southern Italian wines from Sicily or Puglia, or even Lebanon. They are very unique.

How has the financial crisis affected Greek wines?

The Greek financial crisis has tightened up the market. The international market has helped the Greek wine market sustain itself. Within Greece, people drink table wine.

Producers are becoming more experimental, utilizing their land to the fullest extent. And like any growing wine region, people are realizing what is really working, and what’s not. But there are a lot of areas and microclimates that need researching.

How do you see the future of Greek wine progressing?

A lot of the top restaurants have Greek wines on their list, because of the versatility and potential of the wines, and I wouldn’t be surprised if, five to 10 years from now, a lot of small boutique producers could compete with the great wines. There are a couple producers right now in the southern part of Crete. We have a 1999 Domaine Economo. They have a white and a red, using indigenous Crete varietals. It’s a movement we are living in. From 10 years ago, it’s day and night. The whites have improved and the reds have come leaps and bounds.

What do you like to drink?

Besides enjoying Greek wines, I love St. Laurent from Austria, Pinot noirs from Russian River. I enjoy their elegance without overwhelming my palate. When I go out, Negronis, Manhattans, and single malts from Speyside are my go-to.

Zinelis offered tips on food and wine/spirits Pairing. He was kind enough to humor my sweet tooth, which inspired some intriguing and delectable dessert and spirits options.

Char-grilled Spanish octopus, served on chickpea salad with capers, red pepper, and onion.

A dry crisp wine like Assyrtiko would be great but a better pairing is a Zafeirakis Malagousia 2011 from a North Central area of Greece. It’s got a little more body than the Assyrtiko, less angular, very rich with lemon and citrus notes. With the char it’s outstanding. If the body of the wine isn’t heavy enough, you might not appreciate the octopus as much, because octopus is fleshier.

Lavender mousse, a lavender infused yogurt with pineapple carpaccio, lavender honey and caramelized pecans.

Paired with: A chilled glass of Mastika

The mastic tree is a low growing shrub indigenous to the island of Chios, only in the Southern part of this island. It’s an AOC of medieval villages. They make cuts along the bark. During the spring, sap raises and tears come out of the trunk. It’s gummy, piney, and aromatic, almost like vanilla. The biggest tears are considered the highest quality, and they’re used for distilled spirits, which is what Mastika is. The smaller ones are crystallized and used for baking, soap, bubblegum. With the lavender, the pairing would be excellent.

Rakomelo is Greek grappa infused with cinnamon and honey. It doesn’t have the jet propulsion alcohol levels of other grappa, it comes in around 24 percent. The cinnamon and honey already baked into the baklava would be a nice marriage. It’s very popular on the island of Crete. It’s served warm in the winter, otherwise room temperature.

Additional featured wines at Nerai:

Domaine Nerantzi Syrah, Serres, 2008. With only 1800 bottles produced annually, it’s not readily available elsewhere. This wine fits Zinelis’ “Ancient World Style,” an aromatic blend of ripe fruit and earthiness. Elegant and balanced.

Domaine Skouras Moschofilero, Salto, 2012. A sophisticated example of this grape variety, with citrus, floral notes, salinity, and a little desirable funk from the wild yeast fermentation.