Retsina (Greece)
Retsina is Greece white wine made with the winemaking technique of white wine or rosé, except for small pieces of Pine Resin added to the must during fermentation.
The main grape variety used in the production of Retsina is Savvatiano and, to a lesser degre, Rhoditis.
Retsina Flavors
Typical Retsina flavors are Citrus, White Fruit, Pine Resin with with a mild touch of salinity.
 Citrus |
 Apple |
 Peach |
 Pine |
 Almonds |
 Salinity |
Retsina Profile
Retsina is known to be a full body wine with good acidity:
| SUGAR: | Dry 3g/l |
| BODY: | Medium - High |
| FRUIT: | Medium |
| ACIDITY: | Medium - High |
| ALCOHOL: | 11-12% ABV |
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Serving temperature: 10-12°C (50-54°F) |
Retsina Food Pairing
 Aperitif |
 Salads |
 Vegetables |
 Pasta |
 Fish |
 Chicken |
 Turkey |
 Pork |
Excellent Pairings
Aperitif.
Salads. Vegetable Dishes.
Light Pasta Dishes.
Seafood. Fish Soup.
Grilled Scallops.
Egg Dishes. Omlet.
White Meat. Turkey.
Pork Tenderloin.
The Ideal Glass for Retsina
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A Riesling Glass has a tall and narrow bowl to emphasize the aromas of the wine. The shape also helps balance the high acidity often found in Rieslings. The glass is also perfect for any other bone dry wines with high acidity like Chablis, Chenin Blanc, Picpoul and Vinho Verde. |
Retsina Cheese Pairing
Retsina is known for its light, crisp, and sometimes slightly fruity profile. It pairs well with a variety of cheeses.
Opt for cheeses with moderate saltiness and creaminess to balance the wine's acidity.
You can also add fresh fruits (grapes, apples, pears), nuts (almonds, walnuts), or a light drizzle of honey to enhance the pairing.
Fresh and Mild Cheeses
Goat Cheese (Chèvre): The tanginess complements the subtle fruit notes of Retsina.
Mozzarella: Its delicate flavor pairs well with the wine's lightness.
Ricotta: Especially good if served with a drizzle of honey or fresh fruits.
Soft Cheeses
Brie: The creamy texture and mild flavor work beautifully with Retsina.
Camembert: Similar to Brie but with slightly more earthiness.
Fontina: Its nutty, buttery qualities make a good match.
Semi-Hard Cheeses
Manchego: A classic Spanish pairing, especially younger Manchego, which is less intense.
Gruyère: Mildly nutty and sweet, enhancing the wine's subtlety.
Asiago: Lightly aged Asiago adds a complementary tang to the wine.
Blue Cheeses (for contrast)
Gorgonzola Dolce: Its mild creaminess contrasts nicely without overpowering the wine.