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Retsina, the Greek tradition

Retsina, the special wine that has woven the history of Greece… Every sip of cool retsina whispering in mouth stories and traditions of our country.Aroma of pine, taverns with barrels, alleys πλακιώτικα that are fragrant jasmine. Images that unfold with absolute sincerity the deep Greek origin of the ρητινίτη wine by the stubbornness of the there is more than 4.200 years. He was born in the pine regions of Attica, Viotia and Evia. The pine tree, the sacred tree of Dionysus, gave the resin in the wine. Only the greekness of the creation of retsina that the roots reach to the ancient times when the effort to maintain the quality of the wine that they held in the society had the idea of sealing it with pine resin so as not to penetrate the air and sour the wine. Part of the resin seeped into the wine giving it a distinctive aroma and taste.Retsina, a wine with “Appellation”The years rolled by and the wine was in barrels with the addition of the natural resin of pine of the kind Pinus Hallepensis, during the fermentation which is then removed in order to stay in the wine special aroma and flavor. The basic grape variety for the production of retsina was the savatiano and later, roditis. Retsina is a wine with a pop and honest character connected with the barrel and bulk wine, which became one of the most popular Greek drinks. The spicy sensation to the taste and refreshing aftertaste charmed and tourists that had to do with the country that gave birth to and made it known to the ends of the world. Thus, the retsina was the wine with an “Appellation” and can be produced only in Greece. The taste makes her an ideal companion to the Greek table with the άναρχους appetizers and flowed abundant in the taverns until the mid-20th century. It is the time that retsina is produced with poor raw material, it acquires defects and notoriety for the low quality.A new era has begun for the retsina…With decisive steps in the last few years the systematic effort of some wine producers achieved a total reset of the retsina in Greek wine scene but also the international recognition. For the new version of the retsina Helen Κεχρή oenologist, which was with the father of Stelios made in the winery, the one of the best new generation ρετσίνες, says: “The return of the retsina is combined with the general shift towards “gourmet” mediterranean diet ” with which one of the current quality ρητινίτες wines combined very well.” How do we recognize a quality retsina? “From the αχυρόξανθο color, without bold dark tones, suggestive of weary wine,” says Helen while in perfumes, as the same complements “we want the grape dominant, and only in the background we are looking for an elegant, but clean notes of fresh resin”. As for the combinations of “retsina is perhaps the only wine that can withstand a wide variety of combinations, usually served at the same time at the Greek table”. Besides, it is the wine which can make perfect wedding with fried small fish, souvlaki, tzatziki, vegetable casserole and slice roast. The more adventurous can even try it with sushi!

Retsina, the special wine that has woven the history of Greece… Every sip of cool retsina whispering in mouth stories and traditions of our country.
Aroma of pine, taverns with barrels, alleys πλακιώτικα that are fragrant jasmine. Images that unfold with absolute sincerity the deep Greek origin of the ρητινίτη wine by the stubbornness of the there is more than 4.200 years. He was born in the pine regions of Attica, Viotia and Evia. The pine tree, the sacred tree of Dionysus, gave the resin in the wine. Only the greekness of the creation of retsina that the roots reach to the ancient times when the effort to maintain the quality of the wine that they held in the society had the idea of sealing it with pine resin so as not to penetrate the air and sour the wine. Part of the resin seeped into the wine giving it a distinctive aroma and taste.
Retsina, a wine with “Appellation”
The years rolled by and the wine was in barrels with the addition of the natural resin of pine of the kind Pinus Hallepensis, during the fermentation which is then removed in order to stay in the wine special aroma and flavor. The basic grape variety for the production of retsina was the savatiano and later, roditis. Retsina is a wine with a pop and honest character connected with the barrel and bulk wine, which became one of the most popular Greek drinks. The spicy sensation to the taste and refreshing aftertaste charmed and tourists that had to do with the country that gave birth to and made it known to the ends of the world. Thus, the retsina was the wine with an “Appellation” and can be produced only in Greece. The taste makes her an ideal companion to the Greek table with the άναρχους appetizers and flowed abundant in the taverns until the mid-20th century. It is the time that retsina is produced with poor raw material, it acquires defects and notoriety for the low quality.
A new era has begun for the retsina…
With decisive steps in the last few years the systematic effort of some wine producers achieved a total reset of the retsina in Greek wine scene but also the international recognition. For the new version of the retsina Helen Κεχρή oenologist, which was with the father of Stelios made in the winery, the one of the best new generation ρετσίνες, says: “The return of the retsina is combined with the general shift towards “gourmet” mediterranean diet ” with which one of the current quality ρητινίτες wines combined very well.” How do we recognize a quality retsina? “From the αχυρόξανθο color, without bold dark tones, suggestive of weary wine,” says Helen while in perfumes, as the same complements “we want the grape dominant, and only in the background we are looking for an elegant, but clean notes of fresh resin”. As for the combinations of “retsina is perhaps the only wine that can withstand a wide variety of combinations, usually served at the same time at the Greek table”. Besides, it is the wine which can make perfect wedding with fried small fish, souvlaki, tzatziki, vegetable casserole and slice roast. The more adventurous can even try it with sushi!

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