Retsina is a Greek white wine with a unique resin flavor, made by adding pine resin during fermentation. It originates from Greece and typically has an alcohol strength of 11.5%.
How it is made
Modern Retsina is made by adding Aleppo pine resin to the must during fermentation. After fermentation, the resin is removed. Only up to 10 grams of resin per liter is permitted, with typically 5-15% of this maximum amount used to maintain the wine's bouquet.
History
The practice of sealing amphorae with pine resin dates back to ancient times to prevent oxidation. Although barrels replaced amphorae after the 3rd century BCE, the resin flavor remained popular. Retsina was Greece's most exported wine for a long time, though its production was limited by Turkish occupation until Greek independence in the early 19th century.
How it is served
Retsina is served chilled at 7-9°C. Its strong resin flavor makes it ideal heavily seasoned Greek and Mediterranean dishes. Due to its distinctive taste, it's best served as the only wine with a meal rather than as part of a wine sequence.
Adapted from the Russian Wikipedia article Рецина, available under CC BY-SA 4.0.