The use of resin in wine production dates back to ancient Greece. The sticky sap of the Aleppo pine (Pinus halepensis) has been used to seal amphoras and as an additive in wine. But resinous wines only became truly popular in the late 19th century.
Unfortunately, the quality of Retsina wines was often quite mixed. Especially in the 1960s and 1970s, resin was used to cover up bad or even faulty wine quality. However, there have always been high-quality specimens made from ripe grapes and using better resin.
Retsina comes in all quality classes
In wine production, resin is normally added to the fermentation wort, but smaller amounts of resin are often used than in the past to achieve a finer, more integrated resin character. Winemaking techniques have also greatly improved over the past few decades, resulting in higher quality Retsina wines.
The most commonly used grape varieties for Retsina, Savatiano and Roditis are also the most widely planted grape varieties in Greece. Savatiano grapes have a white tan color while Roditis grapes are pink, so Retsina wines made with them can also be pink in color. Both grape varieties produce high yields and cope well with the dry and hot growing conditions typical of Greece.
Meanwhile, the more expensive Retsina wines are often made with the flagship white variety Assyrtiko, which hails from the volcanic island of Santorini. Retsina has long been a legally protected category of wine, with strict regulations regarding the amount of resin allowed and minimum acid and alcohol content.
This is how Retsina wines taste
You can immediately recognize Retsina wines by their resinous undertones. The taste of wines is often pleasantly bitter with aromas of pine and citrus, such as lemon or grapefruit. Retsina is best served cold, between nine and twelve degrees Celsius. The ideal dining companion for Retisna, how else could it be Greek cuisine.