Retsina – Traditional Greek Pine-Resin Wine

A glass of Retsina offers a vibrant taste of Greece’s past and present. This traditional Greek white wine is fermented with Aleppo pine resin, yielding a pale golden pour with a bold pine-scented aroma and gentle balsamic undertones. With each sip the resin imparts a subtle herbal note balanced by bright acidity. Even hints of lemon or pine needle can emerge as the wine warms in the glass, giving Retsina its signature character.

Retsina’s story goes back over two millennia. In ancient times, Greek winemakers sealed amphorae of wine with pine resin to keep them airtight. They eventually learned that the resin preserved the wine and gave it a distinctive savory fragrance. Classical writers such as Columella and Pliny mention such resin-wines. By the Byzantine era, Retsina was a regional specialty known to seafarers and traders across the eastern Mediterranean. Old recipes and labels even called it retinitis oenos. Through the ages, especially in Central Greece where Aleppo pines mingled with vineyards, this style continued to be produced.

In a modern Greek meal, Retsina stands up to bold flavors. It is traditionally poured from a narrow-neck carafe into small wine glasses. The wine’s piney edge brightens rich salty appetizers. Think briny olives, tangy feta or pickled fish, even lemony octopus and garlic shrimp. A chilled Retsina cleanses the palate: each hearty bite tastes brighter after a sip. This lively contrast is part of Retsina’s charm. Whether shared under a vine or at a seaside taverna, it makes rustic Greek fare feel even fresher.

Today’s Retsinas vary in style, but they are almost always dry and crisp. Winemakers often use Savvatiano or Roditis grapes known for high acidity. A well-made bottle might offer notes of lemon zest, thyme or white pepper under the resin aroma. In the cool bottle, Retsina has a refreshing snap. Many tasters even note a slight tingle on the tongue, as if tiny bubbles were present, though the wine is still. It is best served very cold (around 10–12 °C), which sharpens its brisk, uplifting quality.

What makes Retsina special is its unity of past and present. Some Greeks grew up on this aromatic wine and buy it by the jug for weekday meals. In tavernas across Greece it is often a go-to table wine. Many domestic Retsinas carry a Protected Designation of Origin, reflecting pride in this heritage. Each bottle recalls an old-country tradition, yet it fits easily into a contemporary meal. When sipped with Greek meze or seafood, Retsina’s piney aroma and crisp finish simply bring out the vibrant, sun-soaked flavors of the cuisine. Many Greeks consider Retsina inseparable from their mezedes ritual. Family and friends often pour it from a jug to share among plates of olives, cheese and grilled vegetables. Each hearty meal and village celebration feels more complete with its presence. In warm weather, locals will sometimes serve Retsina on ice as a refreshing treat. In this way the wine stays woven into daily life. Its unmistakable aroma carries the memory of sun-drenched vineyards and pine forests alike, a living echo of Greek tradition.