Greece is well known for its wine. The ancient Greeks were among the first to cultivate vineyards, and wine played a significant role in their culture, religion, and daily life. The country’s diverse climate and varied terrain, from mountainous regions to coastal areas, create ideal conditions for growing a wide range of grape varieties. This diversity allows for the production of an array of wine styles, from robust reds to crisp whites and sweet dessert wines. Greek winemakers today combine traditional methods with modern techniques, resulting in high-quality wines that reflect the unique terroir of the region.
One particular ancient Greek wine, retsina, truly stands out. Why? Retsina is a traditional wine that has been produced in Greece for over 2,000 years. Its unique flavor comes from the addition of pine resin, which was initially used to seal the wine jars in ancient times and prevent spoilage. The resin imparts a distinct aroma and taste, often described as piney or herbal, which complements the wine’s crisp acidity. Retsina remains a popular choice in Greece and has a dedicated following among those who appreciate its distinctive character.
How is this wine made?
Retsina is made through a unique winemaking process that begins with the harvest of local Greek grapes, typically white varieties such as Savatiano, Assyrtiko, or Rhoditis. The grapes are then crushed and fermented in stainless steel tanks or traditional amphorae. During fermentation, small pieces of Aleppo pine resin are added to the must (the mixture of juice, skins, seeds, and stems). This resin imparts the characteristic piney aroma and flavor to the wine.
The amount and timing of the resin addition are carefully controlled to balance the flavors without overwhelming the wine. After fermentation, the wine is racked to remove any sediment and excess resin. It is then clarified, filtered, and aged for a short period to allow the flavors to integrate. Finally, the wine is bottled and ready for consumption. The resulting retsina has a crisp, refreshing acidity with herbal and pine notes, making it a unique and traditional Greek wine that pairs well with a variety of Mediterranean dishes.
What does it pair with?
Retsina’s distinctive flavors complement foods rich in herbs, olive oil, and garlic. Here are some specific pairings that work particularly well:
- Grilled octopus, calamari, and shrimp benefit from retsina’s crisp acidity, which cuts through the richness of the seafood.
- Traditional Greek appetizers like tzatziki, dolmas (stuffed grape leaves), and spanakopita (spinach pie) harmonize perfectly with retsina’s unique flavors.
- The wine’s herbal notes enhance salty and tangy cheeses such as feta, halloumi, and kefalotyri.
- Lamb kebabs, souvlaki, and other grilled meats pair well with retsina’s refreshing character, balancing the savory flavors of the meat.
- Greek salad with tomatoes, cucumbers, olives, and a generous drizzle of olive oil matches well with the wine’s acidity.
- Ratatouille, roasted vegetables, and dishes featuring eggplant, zucchini, and peppers pair nicely with retsina.
- Simple accompaniments like olives and crusty bread dipped in olive oil make for a delightful pairing with retsina.
While on a recent trip to Greece, Rico met with some fantastic modern Restina crafters whom he enjoyed interviewing and touring their incredible wineries. Stay tuned for upcoming videos featuring:
Today, Retsina is mainly produced in Attica (the area of Mesogia), Boeotia, and Evia in Central Greece. Retsina’s refreshing and unique taste makes it a versatile accompaniment to many traditional Greek and Mediterranean dishes. The country’s rich winemaking heritage and commitment to quality and innovation ensures that Greek wines (including, but certainly not limited to, retsina) remain a significant and celebrated part of the global wine landscape.
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Have you ever had the chance to enjoy Retsina? Let us know your thoughts in the comments!
