This ancient wine of the Greek gods was born of a need to preserve wines during shipping. The pine resins used to airproof amphora, flavored the white wines within. Since the 1950's, retsina has earned a reputation of being THE Greek wine. Rustic and full flavored, this wine pairs well with Mediterranean cuisine.
Retsina, called the ancient wine of Greek gods,was born of a need to preserve wines as they were shipped throughout the ancient, known world. Oxygen is the enemy of wine, allowing the vintage to spoil. So the amphora, the distinctive two handled ceramic vessels used to store wine for shipping, was sealed with impenetrable wine resin. The pine oils flavored the wines within, and the resulting beverage was poetically known as wood nymph tears, and called retsina, for the Italian word, resina - resin.
Resin was also used to coat the inside of goatskins, and goatskins were used to carry personal supplies of wine. This was another way people became accustomed to resin flavored wines. By the Roman times, wines were shipped in barrels. Resin was no longer necessary, but by then, consumers expected a biting pine flavor, and so resin was added.
After 3,000 years, retsina is still produced today. Although the wine can be made anywhere in Greece, the best is from the Attica region. Today retsina begins as a white or rose wine. Pieces of resin from the Alep pine added and left until the wine's first racking.
Retsina, we are often warned, is an acquired taste. People either love it, or they hate it. The resinated wine has a very distinctive taste, which has been described as sappy, or even turpentine-like. This is a full Greek wine, not for the faint of heart!
In the 1950's, when tourism was just barely beginning to take root in Greece, early travelers came and tasted retsina. The distinctive flavor became associated with the country, to the point where retsina was the only wine tourists recognized. Vintners struggle, even today, to bring a variety of Greek wines out of retsina's shadow.
Many retsina drinkers recommend serving the wine very cold. Others have found chilled retsina is more intensely resinous in flavor. Allowing the wine to warm, and breathe a little, allows some of the resin to dissipate, then a fruity or floral bouquet emerges and can be enjoyed along with the dominant pine. The wine remains very dry and tart, though.
Since the flavor of retsina is neither subtle or delicate, it is often served in tumblers which allow resinous flavors to escape. Retsina is a rustic, heavy wine which combines well with simple, full-flavored, hearty foods - a good description of typical Greek fare. Retsina is often served with mezedes - small appetizers of fried or salted meats or fish or vegetables.
Greeks have been making and enjoying retsina for thousands of years. Today it is legally recognized as an exclusively Greek product. It is shipped all over the world. Learn to love retsina in Greece, and you can recall balmy Mediterranean travel at home, forever.

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