Retsina
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Kourtaki
Retsina (
oenological
necessity for resin, but the flavor itself was so popular that the style is still widespread today.
History
The earliest recorded mention of using resin with wine
fermenting wine must in his work Naturalis Historia (14.124) with the resin from mountainous areas having a better aroma than those that come from lower lands (16.60).[1]
The Roman settlements in
Nikephoros II, being served goat stuffed with onion and served in fish sauce and "undrinkable" wine mixed with resin, pitch and gypsum—very offensive to his Germanic tastes.[1]
Malmsey, Muscatel and Rumney varieties. Everything he tried was pleasing, except the strong, resinated wine with an unpleasant odour.[1]
Anecdotal history
Popular
Sigurd I of Norway.[2]
Wine regions
In Greece, local retsina is produced throughout the country. Major production centers around Attica, Boeotia and Euboea. The European Union treats the name "retsina" as a protected designation of origin and traditional appellation for Greece and parts of the southern regions of Cyprus. An Australian wine style made in South Australia can be called "resinated wine" but not "retsina".[1]
Grapes and winemaking
Today the traditional grape for retsina is
pastırma or garlic dips, which are often consumed as mezes with alcoholic beverages.[citation needed
]
See also
- Ancient Greece and wine
- (GR) Ευάγγελος Ανδρέου, Ήτο ωραίον ρετσινάτο, Παιανία-Μεσόγεια 2020 / Evangelos Andreou, It was nice retsina wine, Paeanea-Mesogeia 2020 / ISBN: 978-618-82158-7-0 https://catalogue.nlg.gr/Record/b.765370 https://biblionet.gr/titleinfo/?titleid=250192&return_url
References
- ^ ISBN 0-19-860990-6.
- ISBN 0-674-02387-0.
External links
Look up retsina in Wiktionary, the free dictionary.
Media related to Retsina at Wikimedia Commons
