{"id":4441,"date":"2026-08-04T09:54:58","date_gmt":"2026-08-04T09:54:58","guid":{"rendered":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-grecs\/retsina-grec\/"},"modified":"2026-08-04T09:54:58","modified_gmt":"2026-08-04T09:54:58","slug":"retsina-grec","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-grecs\/retsina-grec\/","title":{"rendered":"Retsina grec"},"content":{"rendered":"\n<style>\n#recipe-fr-gr-retsina-grec{--page:#f8f5ef;--paper:#fff;--warm:#fffdf9;--ink:#18201e;--copy:#46514e;--muted:#68726f;--line:#e7dfd4;--strong:#d8cbb9;--gold:#a36b12;--gold-d:#6d4307;--night:#192622;--sage:#176745;--blue:#285c9d;--rose:#994435;--violet:#6c5094;--shadow:0 1px 2px rgba(38,32,24,.05),0 18px 46px rgba(38,32,24,.075);--font:\"Barlow\",\"Avenir Next\",\"Segoe UI\",Roboto,Arial,sans-serif;position:relative;isolation:isolate;box-sizing:border-box;width:min(1200px,calc(100% - 24px));margin:20px 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*::after{transition-duration:.01ms!important;animation-duration:.01ms!important}}\n@media(forced-colors:active){#recipe-fr-gr-retsina-grec .tsh-card,#recipe-fr-gr-retsina-grec .tsh-masthead,#recipe-fr-gr-retsina-grec .tsh-close,#recipe-fr-gr-retsina-grec .tsh-quick-nav{border:1px solid CanvasText;box-shadow:none}}\n@media print{#recipe-fr-gr-retsina-grec{width:100%;margin:0;color:#000;font-size:10pt}#recipe-fr-gr-retsina-grec .tsh-quick-nav,#recipe-fr-gr-retsina-grec .tsh-hero{display:none!important}#recipe-fr-gr-retsina-grec .tsh-card,#recipe-fr-gr-retsina-grec .tsh-masthead,#recipe-fr-gr-retsina-grec .tsh-close{box-shadow:none;border-radius:0;break-inside:auto}#recipe-fr-gr-retsina-grec .tsh-step,#recipe-fr-gr-retsina-grec .tsh-ingredient-card,#recipe-fr-gr-retsina-grec .tsh-practical-card,#recipe-fr-gr-retsina-grec .tsh-faq{break-inside:avoid}#recipe-fr-gr-retsina-grec details.tsh-faq:not([open])>.tsh-faq-answer{display:block!important}}\n<\/style>\n<section id=\"recipe-fr-gr-retsina-grec\" lang=\"fr\" dir=\"ltr\" aria-labelledby=\"recipe-title-fr-gr-retsina-grec\" aria-describedby=\"recipe-summary-fr-gr-retsina-grec\">\n<header class=\"tsh-masthead\"><div class=\"tsh-title-wrap\"><p class=\"tsh-main-kicker\">Vin r\u00e9sin\u00e9 sec, service frais et mezz\u00e9 simple<\/p><h2 class=\"tsh-title\" id=\"recipe-title-fr-gr-retsina-grec\"><span class=\"tsh-title-main\"><b>Retsina<\/b> servi \u00e0 bonne temp\u00e9rature,<\/span><span class=\"tsh-title-accent\">avec feta, olives de Kalamata et pain rustique ti\u00e8de<\/span><\/h2><p class=\"tsh-lead\" id=\"recipe-summary-fr-gr-retsina-grec\">Une bouteille de retsina sec est rafra\u00eechie \u00e0 8\u201310 \u00b0C puis servie avec feta, olives de Kalamata et pain ti\u00e8de. Cette pr\u00e9paration porte sur le service d\u2019un vin commercial grec, sans improviser de vinification ni d\u2019ajout domestique de r\u00e9sine.<\/p><ul class=\"tsh-tags\" aria-label=\"Classification de la recette\"><li>Vin et mezz\u00e9<\/li><li>Cuisine grecque<\/li><li>Refroidissement et service<\/li><li>Facile<\/li><\/ul><\/div><figure class=\"tsh-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Retsina-\u2014-traditional-Greek-resinated-wine-3.webp\" alt=\"Vue large d\u2019une carafe et d\u2019un verre de retsina pr\u00e8s de feta, d\u2019olives de Kalamata et d\u2019un linge blanc pli\u00e9 sur une table en bois\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>Le retsina est servi frais dans un verre simple, avec un mezz\u00e9 de feta, olives de Kalamata et pain.<\/figcaption><\/figure><dl class=\"tsh-facts tsh-facts--6\" aria-label=\"Quantit\u00e9, temps et estimation nutritionnelle\"><div class=\"tsh-fact\"><dt>Quantit\u00e9<\/dt><dd>4 services de vin<\/dd><\/div><div class=\"tsh-fact\"><dt>Pr\u00e9paration<\/dt><dd>10 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Cuisson<\/dt><dd>Sans cuisson<\/dd><\/div><div class=\"tsh-fact\"><dt>Temps passif<\/dt><dd>2 h<\/dd><\/div><div class=\"tsh-fact\"><dt>Total<\/dt><dd>2 h 10 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Par portion<\/dt><dd>\u2248 425 kcal<\/dd><\/div><\/dl><\/header><nav class=\"tsh-quick-nav\" aria-label=\"Navigation rapide dans la recette\"><a href=\"#presentation-fr-gr-retsina-grec\">Pr\u00e9sentation<\/a><a href=\"#ingredients-fr-gr-retsina-grec\">Ingr\u00e9dients<\/a><a href=\"#preparation-fr-gr-retsina-grec\">Pr\u00e9paration<\/a><a href=\"#reperes-fr-gr-retsina-grec\">Points de contr\u00f4le<\/a><a href=\"#conseils-pratiques-fr-gr-retsina-grec\">Conseils pratiques<\/a><a href=\"#questions-fr-gr-retsina-grec\">Questions fr\u00e9quentes<\/a><a href=\"#nutrition-fr-gr-retsina-grec\">Nutrition<\/a><\/nav><section class=\"tsh-card tsh-anchor\" id=\"presentation-fr-gr-retsina-grec\" aria-labelledby=\"presentation-fr-gr-retsina-grec-title\"><div class=\"tsh-card-head tsh-tone-gold\"><p class=\"tsh-kicker\">01 \u00b7 Contexte, texture et technique<\/p><h3 id=\"presentation-fr-gr-retsina-grec-title\">Comprendre cette version de la recette<\/h3><p class=\"tsh-head-copy\">Les choix de produits, les transformations et les rep\u00e8res qui d\u00e9terminent le r\u00e9sultat.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-copy-grid\"><div class=\"tsh-prose\"><p>Le retsina est un vin grec sec dont le profil r\u00e9sin\u00e9 demande un service pr\u00e9cis plus qu\u2019une recette de cave improvis\u00e9e. L\u2019objectif de cette page est donc volontairement limit\u00e9: rafra\u00eechir correctement une bouteille produite et \u00e9tiquet\u00e9e, pr\u00e9parer un mezz\u00e9 sobre et servir chaque verre dans de bonnes conditions. La feta sal\u00e9e, les olives de Kalamata et le pain ti\u00e8de offrent des textures simples qui accompagnent le caract\u00e8re du vin sans le masquer. Cette approche reste reproductible \u00e0 la maison et \u00e9vite toute tentative risqu\u00e9e d\u2019ajouter soi-m\u00eame de la r\u00e9sine \u00e0 un vin ordinaire.<\/p><p>La temp\u00e9rature de 8\u201310 \u00b0C apporte de la fra\u00eecheur, mais laisse encore percevoir les ar\u00f4mes. Un vin beaucoup plus froid devient ferm\u00e9 et para\u00eet seulement acide; trop chaud, il perd de la nettet\u00e9 et l\u2019alcool ressort davantage. Deux heures au r\u00e9frig\u00e9rateur suffisent g\u00e9n\u00e9ralement pour une bouteille de 750 ml. Le cong\u00e9lateur est d\u00e9conseill\u00e9, car il peut provoquer un refroidissement brutal, oublier la bouteille et alt\u00e9rer le bouchage. Un manchon ou un seau frais maintient ensuite la temp\u00e9rature pendant le repas.<\/p><\/div><div class=\"tsh-prose\"><p>Le mezz\u00e9 reste volontairement court. La feta re\u00e7oit seulement un filet d\u2019huile d\u2019olive et de l\u2019origan; les olives sont bien \u00e9goutt\u00e9es; le pain est ti\u00e9di sans \u00eatre dess\u00e9ch\u00e9. Les portions de vin de 125 \u00e0 150 ml laissent de l\u2019espace dans le verre et \u00e9vitent que la bouteille reste longtemps sur la table. Chaque service associe ainsi acidit\u00e9, salinit\u00e9, gras du fromage et texture du pain, sans transformer l\u2019accompagnement en plat principal.<\/p><p>Une bouteille ouverte est rebouch\u00e9e imm\u00e9diatement et conserv\u00e9e au r\u00e9frig\u00e9rateur. Elle est utilis\u00e9e dans les 24 heures, lorsque ses ar\u00f4mes restent francs. Toute odeur de vinaigre, de pomme meurtrie ou autre d\u00e9faut manifeste justifie de ne pas servir le vin. Le retsina contient de l\u2019alcool et g\u00e9n\u00e9ralement des sulfites; il est destin\u00e9 aux adultes. La pr\u00e9paration ne pr\u00e9tend pas reproduire le travail du producteur, mais encadre un service domestique exact et honn\u00eate.<\/p><\/div><\/div><div class=\"tsh-key-grid\" aria-label=\"Points cl\u00e9s de r\u00e9ussite\"><section class=\"tsh-key\"><span class=\"tsh-key-no\" aria-hidden=\"true\">01<\/span><h4>8\u201310 \u00b0C, pas glac\u00e9<\/h4><p>Cette plage conserve la fra\u00eecheur sans effacer le caract\u00e8re du vin.<\/p><\/section><section class=\"tsh-key\"><span class=\"tsh-key-no\" aria-hidden=\"true\">02<\/span><h4>Un mezz\u00e9 peu charg\u00e9<\/h4><p>Feta, olives et pain donnent du relief sans couvrir la r\u00e9sine.<\/p><\/section><section class=\"tsh-key\"><span class=\"tsh-key-no\" aria-hidden=\"true\">03<\/span><h4>Une bouteille produite en Gr\u00e8ce<\/h4><p>La vinification et l\u2019emploi de r\u00e9sine rel\u00e8vent du producteur, non d\u2019une infusion domestique.<\/p><\/section><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"ingredients-fr-gr-retsina-grec\" aria-labelledby=\"ingredients-fr-gr-retsina-grec-title\"><div class=\"tsh-card-head tsh-tone-sage\"><p class=\"tsh-kicker\">02 \u00b7 Composants pr\u00e9cis\u00e9ment dos\u00e9s<\/p><h3 id=\"ingredients-fr-gr-retsina-grec-title\">Ingr\u00e9dients pour 4 services de vin<\/h3><p class=\"tsh-head-copy\">Quantit\u00e9s, \u00e9tat de pr\u00e9paration et indications qui influencent la texture ou la s\u00e9curit\u00e9.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-ingredient-grid\"><section class=\"tsh-ingredient-card\" aria-labelledby=\"groupe-ingredients-1-fr-gr-retsina-grec\"><h4 id=\"groupe-ingredients-1-fr-gr-retsina-grec\">Pour le service du vin<\/h4><ul><li><span class=\"tsh-amount\">750 ml<\/span><span>de retsina grec sec en bouteille<\/span><\/li><li><span class=\"tsh-amount\">160 g<\/span><span>de feta, coup\u00e9e en quatre morceaux<\/span><\/li><li><span class=\"tsh-amount\">120 g<\/span><span>d\u2019olives de Kalamata \u00e9goutt\u00e9es<\/span><\/li><li><span class=\"tsh-amount\">160 g<\/span><span>de pain rustique, divis\u00e9 en quatre portions<\/span><\/li><li><span class=\"tsh-amount\">10 ml<\/span><span>d\u2019huile d\u2019olive vierge extra<\/span><\/li><li><span class=\"tsh-amount\">1 c. \u00e0 caf\u00e9<\/span><span>d\u2019origan grec s\u00e9ch\u00e9<\/span><\/li><\/ul><\/section><\/div><div class=\"tsh-note-grid\"><aside class=\"tsh-note\" role=\"note\"><strong>Allerg\u00e8nes.<\/strong> Contient du lait par la feta, du gluten par le pain et des sulfites naturellement pr\u00e9sents dans la plupart des vins. V\u00e9rifier les \u00e9tiquettes. Alcool r\u00e9serv\u00e9 aux adultes.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Mat\u00e9riel.<\/strong> R\u00e9frig\u00e9rateur, thermom\u00e8tre \u00e0 vin si disponible, quatre verres, petite assiette de service et manchon rafra\u00eechissant.<\/aside><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"preparation-fr-gr-retsina-grec\" aria-labelledby=\"preparation-fr-gr-retsina-grec-title\"><div class=\"tsh-card-head tsh-tone-blue\"><p class=\"tsh-kicker\">03 \u00b7 4 actions dans l\u2019ordre<\/p><h3 id=\"preparation-fr-gr-retsina-grec-title\">M\u00e9thode de pr\u00e9paration<\/h3><p class=\"tsh-head-copy\">Temps, temp\u00e9ratures et signes de cuisson restent attach\u00e9s \u00e0 l\u2019action concern\u00e9e.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-stages\"><section class=\"tsh-stage-card\" aria-labelledby=\"etape-1-fr-gr-retsina-grec\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">1<\/span><h4 id=\"etape-1-fr-gr-retsina-grec\">Rafra\u00eechir le vin<\/h4><span class=\"tsh-stage-time\">2 heures<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-01-fr-gr-retsina-grec\"><span class=\"tsh-step-no\" aria-hidden=\"true\">01<\/span><div><h4>Refroidir la bouteille sans choc thermique<\/h4><p>Placer la bouteille de retsina debout au r\u00e9frig\u00e9rateur pendant environ 2 heures, jusqu\u2019\u00e0 ce que le vin atteigne 8\u201310 \u00b0C. Ne pas utiliser le cong\u00e9lateur, qui peut refroidir de fa\u00e7on in\u00e9gale et endommager le bouchage.<\/p><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"etape-2-fr-gr-retsina-grec\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">2<\/span><h4 id=\"etape-2-fr-gr-retsina-grec\">Dresser et verser<\/h4><span class=\"tsh-stage-time\">10 minutes<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-02-fr-gr-retsina-grec\"><span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span><div><h4>Pr\u00e9parer le mezz\u00e9<\/h4><p>Disposer la feta et les olives \u00e9goutt\u00e9es sur une petite assiette. Arroser la feta d\u2019huile d\u2019olive et parsemer d\u2019origan.<\/p><\/div><\/li><li class=\"tsh-step\" id=\"step-03-fr-gr-retsina-grec\"><span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span><div><h4>Ti\u00e9dir bri\u00e8vement le pain<\/h4><p>Passer le pain 3 \u00e0 4 minutes dans un four \u00e0 160 \u00b0C, ou le toaster l\u00e9g\u00e8rement, puis r\u00e9partir les portions.<\/p><span class=\"tsh-cue\">Le pain reste souple et ti\u00e8de, sans cro\u00fbte dure ni brunissement marqu\u00e9.<\/span><\/div><\/li><li class=\"tsh-step\" id=\"step-04-fr-gr-retsina-grec\"><span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span><div><h4>Ouvrir, v\u00e9rifier et servir<\/h4><p>Ouvrir la bouteille froide, verser 125\u2013150 ml dans chaque verre et replacer la bouteille dans un manchon rafra\u00eechissant. Servir sans attendre avec la feta, les olives et le pain.<\/p><\/div><\/li><\/ol><\/section><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"reperes-fr-gr-retsina-grec\" aria-labelledby=\"reperes-fr-gr-retsina-grec-title\"><div class=\"tsh-card-head tsh-tone-rose\"><p class=\"tsh-kicker\">04 \u00b7 Rep\u00e8res mesurables et visibles<\/p><h3 id=\"reperes-fr-gr-retsina-grec-title\">Points de contr\u00f4le et d\u00e9pannage<\/h3><p class=\"tsh-head-copy\">La temp\u00e9rature, la texture et l\u2019aspect donnent des indications plus fiables que le temps seul.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-control-grid\"><section class=\"tsh-control\"><p class=\"tsh-control-label\">Temp\u00e9rature de la bouteille<\/p><strong>8\u201310 \u00b0C<\/strong><p>Assez frais pour la nettet\u00e9, sans anesth\u00e9sier les ar\u00f4mes.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Volume par verre<\/p><strong>125\u2013150 ml<\/strong><p>Une portion mod\u00e9r\u00e9e reste fra\u00eeche et laisse respirer le vin.<\/p><\/section><\/div><div class=\"tsh-table-wrap\"><table class=\"tsh-table\"><caption>Probl\u00e8mes courants et corrections utiles<\/caption><thead><tr><th scope=\"col\">Probl\u00e8me<\/th><th scope=\"col\">Cause probable<\/th><th scope=\"col\">Correction<\/th><\/tr><\/thead><tbody><tr><td data-label=\"Probl\u00e8me\">Le vin para\u00eet sans ar\u00f4me<\/td><td data-label=\"Cause probable\">Il est servi trop froid.<\/td><td data-label=\"Correction\">Laisser le verre reposer quelques minutes avant de le go\u00fbter.<\/td><\/tr><tr><td data-label=\"Probl\u00e8me\">Le pain devient dur<\/td><td data-label=\"Cause probable\">Il a \u00e9t\u00e9 chauff\u00e9 trop longtemps ou trop fort.<\/td><td data-label=\"Correction\">Le ti\u00e9dir seulement 3\u20134 minutes \u00e0 160 \u00b0C ou le toaster tr\u00e8s l\u00e9g\u00e8rement.<\/td><\/tr><\/tbody><\/table><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"conseils-pratiques-fr-gr-retsina-grec\" aria-labelledby=\"conseils-pratiques-fr-gr-retsina-grec-title\"><div class=\"tsh-card-head tsh-tone-violet\"><p class=\"tsh-kicker\">05 \u00b7 Apr\u00e8s la pr\u00e9paration principale<\/p><h3 id=\"conseils-pratiques-fr-gr-retsina-grec-title\">Service, conservation et adaptations<\/h3><p class=\"tsh-head-copy\">Chaque conseil tient compte de la texture et de la m\u00e9thode propres \u00e0 ce plat.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-practical-grid\"><section class=\"tsh-practical-card\"><h4>Ordre de service<\/h4><p>Proposer le premier verre \u00e0 l\u2019ap\u00e9ritif ou avec le mezz\u00e9. Garder de l\u2019eau \u00e0 table et ne pas m\u00e9langer le vin \u00e0 des boissons sucr\u00e9es.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Bouteille ouverte<\/h4><p>Reboucher aussit\u00f4t, r\u00e9frig\u00e9rer et utiliser dans les 24 heures. Jeter un vin pr\u00e9sentant une odeur de vinaigre ou un d\u00e9faut \u00e9vident.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Achat<\/h4><p>Choisir un retsina grec clairement \u00e9tiquet\u00e9 chez un caviste reconnu. Une r\u00e9sine alimentaire ajout\u00e9e \u00e0 la maison ne remplace pas un vin \u00e9labor\u00e9 par un producteur.<\/p><\/section><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"questions-fr-gr-retsina-grec\" aria-labelledby=\"questions-fr-gr-retsina-grec-title\"><div class=\"tsh-card-head\"><p class=\"tsh-kicker\">06 \u00b7 Questions pratiques<\/p><h3 id=\"questions-fr-gr-retsina-grec-title\">Questions fr\u00e9quentes sur Retsina<\/h3><\/div><div class=\"tsh-card-body\"><div class=\"tsh-faq-grid\"><details class=\"tsh-faq\" name=\"faq-fr-gr-retsina-grec\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">01<\/span><h4>Faut-il d\u00e9canter le retsina ?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Non pour ce service courant. Une bouteille saine est ouverte froide et vers\u00e9e directement; l\u2019a\u00e9ration se fait naturellement dans le verre.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-fr-gr-retsina-grec\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">02<\/span><h4>Peut-on pr\u00e9parer son propre retsina avec du vin blanc ?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Cette recette ne le recommande pas. Le dosage de la r\u00e9sine intervient pendant une vinification contr\u00f4l\u00e9e; une infusion domestique ne reproduit ni la s\u00e9curit\u00e9 ni l\u2019\u00e9quilibre du produit.<\/p><\/div><\/details><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"nutrition-fr-gr-retsina-grec\" aria-labelledby=\"nutrition-fr-gr-retsina-grec-title\"><div class=\"tsh-card-head tsh-tone-sage\"><p class=\"tsh-kicker\">07 \u00b7 Valeurs approximatives par portion<\/p><h3 id=\"nutrition-fr-gr-retsina-grec-title\">Estimation nutritionnelle<\/h3><p class=\"tsh-head-copy\">Calcul\u00e9e \u00e0 partir de la liste compl\u00e8te des ingr\u00e9dients et divis\u00e9e selon le rendement indiqu\u00e9.<\/p><\/div><div class=\"tsh-card-body\"><dl class=\"tsh-nutrition\"><div><dt>Calories<\/dt><dd>\u2248 425 kcal<\/dd><\/div><div><dt>Glucides<\/dt><dd>\u2248 29 g<\/dd><\/div><div><dt>Prot\u00e9ines<\/dt><dd>\u2248 9 g<\/dd><\/div><div><dt>Lipides<\/dt><dd>\u2248 16 g<\/dd><\/div><div><dt>Fibres<\/dt><dd>\u2248 2 g<\/dd><\/div><div><dt>Sodium<\/dt><dd>\u2248 780 mg<\/dd><\/div><\/dl><p class=\"tsh-nutrition-note\"><strong>Portion :<\/strong> 1 verre de vin avec un quart du mezz\u00e9. Estimation fond\u00e9e sur des valeurs de r\u00e9f\u00e9rence; marques, pertes, absorption et d\u00e9coupe peuvent modifier le r\u00e9sultat.<\/p><\/div><\/section><footer class=\"tsh-close\"><p class=\"tsh-close-kicker\">R\u00e9sultat final<\/p><p class=\"tsh-close-quote\">Un vin correctement rafra\u00eechi, un mezz\u00e9 net et des portions mesur\u00e9es suffisent pour un service coh\u00e9rent.<\/p><p class=\"tsh-close-copy\">Ici, la pr\u00e9cision tient \u00e0 la temp\u00e9rature et au choix d\u2019une vraie bouteille de retsina, non \u00e0 une fabrication domestique invent\u00e9e.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-fr-gr-retsina-grec\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Retsina servi \u00e0 bonne temp\u00e9rature, avec feta, olives de Kalamata et pain rustique ti\u00e8de\",\n  \"description\": \"Une bouteille de retsina sec est rafra\u00eechie \u00e0 8\u201310 \u00b0C puis servie avec feta, olives de Kalamata et pain ti\u00e8de. 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