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Retsina is a popular Greek wine with a special character and a long-standing tradition. As far back as ancient times, people recognised the negative impact of air (oxidation) on wine quality, but it wasn’t until the early 20th century that sulfur began to be used to disinfect barrels before use, while it was added to the wine. Prior to this, all wine producers used methods like those of the ancient Greeks to prevent wine oxidation.
The qualitative difference between hermetically sealed and unsealed wines was obvious. The amphorae, big clay jars with narrow necks used to store and transport wine, were sealed with a piece of cloth wedged into the neck and topped with liquid resin after melting it to block air from reaching the wine. Inevitably, the wine was impregnated by the smell of retsina.
Thus, little by little, the aroma of retsina was associated with higher quality because it was better preserved, and, in that way, wines became a marketable product as they could last longer.
Today, the retsina wine is produced by incorporating pine resin into the must during alcoholic fermentation, keeping the character of this traditional wine consumed in ancient times.
Greece’s visitors should enjoy it as a special wine, not compare it to today’s wines. Retsina is a cultural product with a long history, a rich tradition, and a distinctive character. Greeks are proud of retsina, as proud as of the Greek philosophers and all those for whom, today, they represent the cradle of Western civilisation, since it is part of this great civilisation.
Every sip of retsina whispers stories and traditions of Greece in your mouth. Today, it is one of the most marketable wines since its low price favours increased consumption. It is easily consumed and pairs very well with Mediterranean dishes, such as stews, fried foods, and even fish, and is even better in an environment by the sea!
Only Retsina produced in Greece can carry the indication “Traditional Designation. The regions best known for their Retsina production and permitted to carry the Retsina designation on their labels are all in Central Greece, particularly Attica, Viotia, and Euboea. It is not necessarily associated with a specific geographical area of Greece, as it is a type of wine, and its name is protected by European legislation.
It is with decisive steps in recent years, and the systematic effort of some wine producers that they achieved the total return of retsina to the Greek wine scene and its international recognition.
We strongly recommend you take a Retsina wine tour to some of the Gastronomy Tours community producers or even order it at a taverna or restaurant while you’re staying in Greece.
