The Ins & Outs of Greek Retsina - Betty's Wine Musings (2023)

FAQs

What is the added ingredient in retsina? ›

Retsina is produced by the addition of the natural resin extracted from pinus halepensis (commonly known as Aleppo Pine) during fermentation of white and, in rare cases, of rosé wines. Having left only its aroma in the wine, the resin is then removed.

The flavor of retsina, a wine infused with the resin of Aleppo pine trees, has often been likened to turpentine, even by people who like the stuff. Most modern retsinas are made with poor, thin wine. A potent addition of resin masks the dullness of the base with a sharp, bracing pungency.

So, it was understandable that Retsina became synonymous with low-priced wines of poor quality. Much of these wines were sold in bulk, with resin added in order to mask any flaws from poor grape quality and dreadful winemaking, full of oenological “no-nos”.

Retsina is produced and bottled at specific locations in Central Greece: Attica (mainly the area of Mesogia), Boeotia and Evia. It is a traditional Greek wine, which has been considered for many decades as a cheap popular choice.

Retsina is a wine process, really, not a wine—pine resin is added to a base of white wine (typically Roditis or Savatiano), thus creating a pine resin flavor and aromatic. This supposedly mimics ancient traditions, when ancient Greeks sealed wines with resin closures.

Retsina Black Label is the purest expression of the most ancient Greek winemaking tradition, in a natural Savatiano vinification, with no sulfites or any additives, from biodynamic grapes.

Retsina is served cold and goes very well with fish, seafood, cheese and appetizers (or mezedes, as they call them in Greece). It comes in a bottle of 500 ml and unlike the draft homemade wine, we have never seen draft retsina in a taverna but it doesn`t mean you can`t find such.

The general recommendation with Retsina is to drink it very cold and from a wide-open glass. This helps to temper the aroma of pine which can sometimes be overpowering. In a more acute glass, the odor will be trapped and can completely subdue the other elements of the wine.

Retsina has an alcohol content of 12 to 12.5 percent and is best served chilled at 10C.

Ambrosia was the drink of choice for the Greek Gods: a sweet and ethereal wine so magical that merely tasting it could make you immortal. Ambrosia appears often in classical Greek poetry, but the origins of the word are obscure.

What is the most expensive wine in Greece? ›

The most expensive Greek wine, LΛPO , is a Rose that you can find at the price of 1200.00 Euro / bottle, produced in very small quantity, about 700 bottles per year . LΛΡΟ dry rose wine, is an outstanding member of the wine club, created with true passion for wine trips, modern winemaking, beautiful aromas and nature.

Retsina (Greek: ρετσίνα) is a Greek white (or rosé) resinated wine, which has been made for at least 2,000 years. Its unique flavor is said to have originated from the practice of sealing wine vessels, particularly amphorae, with Aleppo pine resin in ancient times.

: a resin-flavored Greek wine.

Greek retsina is a dry white wine made and drunk all over Greece with a distinctive pine and resin flavour that people usually either love or hate. For us, when we visit Greece, our first meal is very often kalamari (squid) and a bottle of retsina, perhaps preceded by an ouzo and some meze.

Assyrtiko. Assyrtiko is one of the most popular Greek products and recognized wine varieties in Greece and can be found all across the country since its production is not limited to one specific region but rather covers the majority of the land.

The oldest Greek wine (2,000 years old) served today is the famous white wine, Retsina. The very same wine that the ancient Greeks drank can be tasted today.

A great low sulfite wine option is red wine. Because red wine has more tannins than white wine, it naturally has more antioxidants present. These antioxidants help to preserve the wine, keeping the wine tasty, bright in color, and bacteria-free, with minimal intervention from the winemakers.

Absolut Vodka and most gins are free of sulphites due to the distillation process, and the safest option for anyone with sulphite sensitivity. Sulphites naturally occur in a range of drinks, wine included.

Ethanol, acetaldehyde and acetic acid, flavonoids (anthocyanidins and catechins), sulfites, histamine and other biogenic amines are the main triggers of intolerance reactions to wine (pseudoallergic reactions).

What is the most famous Greek drink? ›

Ouzo. Ouzo is considered the national drink of Greece. In technical terms, it is either produced by partial distillation or the admixture of plain alcohol with aromatic herbs.

While ouzo is considered the national drink of Greece, many other drinks are popular. A refreshing beer is common during summer, while wine and tsipouro, also called raki, are also consumed. In addition, most bars serve cocktails with rum, vodka, tequila or other imported spirits.

Sugar may be added before water dilution, which is done mostly with ouzo from Southern Greece. The final ABV is usually between 37.5 and 50 percent; the minimum allowed is 37.5 percent. Ouzo production itself does not involve fermentation.

Considered Greece's national spirit, ouzo (the anise-flavored liqueur) is a fairly boozy drink that is typically served neat in small skinny glasses. (Yes, it's the stuff you see in the infamous drinking scene in the movie My Big Fat Greek Wedding, where they raise their glasses and say OPA!)

Roll the wine across your taste buds by lightly swishing it around your mouth. Hold the wine in your mouth for 5-10 seconds before swallowing to really absorb the flavor. After swallowing, notice the aftertaste, or finish. High quality wines tend to have a more defined the finish.

Kitro of Naxos

Flourishing on the Cycladic island of Naxos, the citron tree produces citron leaves from which the exclusive Kitro liqueur is made. According to the website Greek Federation of Spirit Producers, this is the driest and strongest of all Greek liqueurs, with 36% vol.

Port Wine can end up with percentages as high as 20%, making them the seemingly most potent wine out there. It is said that some wines can go up to 21%, depending upon the individual bottle of wine.

They were restricted to using wild strains, blowing around the vineyard and found on the skins of grapes. Wild yeasts often struggle to continue converting sugars to alcohol at about 6% and, all things going well, secondary yeasts then kick in to push abv higher.

Be prepared to always have your cup runneth over when having dinner with Greeks. Wine, Saltiel says, "always was and still is" served at every dinner.

As you'd expect from a Mediterranean cuisine, wine is the usual accompaniment to a meal in a Greek restaurant. Greece has been a centre of wine-making for its entire history and though there are few big name wines produced here, there are many very palatable wines perfectly suited to Greek food.

Do you drink red or white wine with Greek food? ›

White wines are common in this cuisine. Retsina and Assyrtiko, for example, are very well-known wines for Greek food pairing. Malagousia and Spilitsa Argolida are other popular wines that taste great and pair well with traditional Greek dishes. All these wines are great options to sip on wine while enjoying your meal.

Drinking Culture in Greece

Families drink at almost every dinner gathering, and it is not uncommon for the children (even under the age of ten) to have a few sips of the table wine.

In the ancient Greek myths, ambrosia (/æmˈbroʊziə, -ʒə/, Ancient Greek: ἀμβροσία 'immortality'), the food or drink of the Greek gods, is often depicted as conferring longevity or immortality upon whoever consumed it.

Originally Dionysus was the Greek god of fertility. Later, he came to be known chiefly as the god of wine and pleasure. The Romans called him Bacchus.

Unique Varietals

Greece has over 200 indigenous grape varietals, including Xinomavro, Assyrtiko, Agiorgitiko and Savatino. As Greece is the only country using these grapes, they produce wines that cannot be found anywhere else in the world.

The luxurious restaurant BACCHANALIA - which takes its name from a celebration in honour of the Bacchus God Dionysus - refers to ancient Greek and Roman feasts and orgies with lots of wine, music, food and beautiful people.

Mylonas Retsina is a bright lemon colour with greenish highlights, and aromas of peach, mastic, mango and lemon along with white flowers and herbs.

Etymology. From Ancient Greek οἶνος (oînos, “wine”).

Since 1940 Retsina has been a traditional trade name and is only produced in Greece and Cyprus. This well-known, dry Restina white wine is a quality product.

Calista. This unique moniker is of Greek origin and means "most beautiful." Plus it lends itself to a variety of spellings if you want to get creative (Kallista, Calysta, Kalystah, etc...)

What name means beautiful in Greek? ›

Evmorfia is a Greek name meaning “beautiful,” or “good appearance.”

The name Dionysus is primarily a male name of Latin origin that means God Of Wine & Revelry.

Premium quality Retsina carries the characteristic balsamic aroma of pine which, however, does not inhibit grape aromas.

In Greece, mastiha (Greek: μαστίχα) or mastichato (Greek: μαστιχάτο) is a sweet liqueur produced with the mastika resin from the Greek island of Chios, which is distilled after hardening to crystals. Sugar is typically added. It is a sweet liqueur that is typically consumed at the end of a meal.

The piney flavors come from bits of Aleppo Pine resin, which are added to the must during fermentation. The leftover pieces are clarified from the wine before bottling. Retsina is an exclusively designated term for resinated wines produced in Greece and Cyprus; all others must be referred to as simply “resinated wine.”

Retsina (Greek: ρετσίνα) is a Greek white (or rosé) resinated wine, which has been made for at least 2,000 years. Its unique flavor is said to have originated from the practice of sealing wine vessels, particularly amphorae, with Aleppo pine resin in ancient times.

Tsipouro (or tsikoudia in Crete) is a popular grape-distilled spirit made pure or scented with anise. It is served as a welcome to guests, an accompaniment to meze or as the fuel for the laughter between old friends in cafes all over Greece.

To drink wine, more than likely, Dionysus used a decorated rhyton, a horn-shaped cup made of horn, bronze, gold or clay. The way these rhytons are designed, you can't really set it down. More than likely, people in Classical Greece chugged a whole rhyton or shared it ceremoniously.

Mastika or mastiha is a liqueur seasoned with mastic, a resin with a slightly pine or cedar-like flavor gathered from the mastic tree, a small evergreen tree native to the Mediterranean region.

Ouzo is made with grape or grain and is distilled with anise, fennel, and other herbs. This black licorice-flavored drink is usually served alongside appetizers such as cheese, dips, or olives. The proper way to enjoy ouzo is chilled and diluted with water.

What are the strongest Greek drinks? ›

Ouzo is one of Greece's strongest drinks. It is made out of distilled grains, along with several local herbs and spices, including aniseed and perhaps a few others. The alcohol percentage in ouzo usually varies from 37.5 to 50, and it's an incredibly sneaky drink.

Considered Greece's national spirit, ouzo (the anise-flavored liqueur) is a fairly boozy drink that is typically served neat in small skinny glasses. (Yes, it's the stuff you see in the infamous drinking scene in the movie My Big Fat Greek Wedding, where they raise their glasses and say OPA!)

Speaking of wonders – the ancient Greeks referred to mead as the “nectar of the Gods.” It was thought to be consumed atop Mt.

On a cold winter's day, clasp your hands around a warm cup of krasomelo, the Greek version of mulled wine. 'Krasi' meaning wine and 'méli' meaning honey, gives you a good hint as to what makes this drink so delicious. The Greek recipe is usually simplistic, cloves, cinnamon and, of course, honey.