One response to “The story behind retsina, Greece’s traditional wine”

  1. Aris says:

    Excellent article. Thank you for digging deep into this historical and unique, but largely misunderstood, beverage.

    May I suggest a third category of retsina not mentioned in the article; natural retsina.

    Tetramythos (mentioned in the article) is a good representative of that category. There are also skin-contact (orange) retsinas from biodynamically grown grapes with zero added sulfites, such as the Black Label of Georgas Family from Spata in Attica (the heart of the historical center of retsina). And a few more in the making. Those show the wild side of retsina, with the absence of sulfites allowing for the resin to fully integrate into the wine and lead it to a surprising journey.

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