Retsina's unfair reputation
There are few wines more misunderstood than retsina. For boomers, it's seen as a cheap, harsh wine, with a pungent aroma and a taste that's more reminiscent of turpentine than anything that should be consumed by human beings. But I'm here to tell you that the truth about retsina is far more complicated, and far more delicious, than most people realise.

First of all, it's important to understand that retsina is made with the resin of the Aleppo pine tree, which is added to the fermenting grape must to give the wine its distinctive flavour and aroma. This ancient technique dates back to the time of the ancient Greeks, who believed that the resin helped to preserve the wine during long sea voyages.

But somewhere along the way, the reputation of retsina began to suffer. Perhaps it was because the wine was seen as a cheap and easy way to get drunk, or because the pine resin gave it an unusual flavour that some found off-putting. Whatever the reason, retsina became a punchline, a joke, a wine that only uncultured peasants would dare to drink.

But the truth is that retsina is a complex and intriguing wine, with a flavour profile that's unlike anything else you'll find on the market. The resin gives the wine a crisp, refreshing quality, with notes of citrus and herbs that are perfect for sipping on a hot summer day. It pairs beautifully with seafood, grilled meats, and spicy dishes, and it's perfect for those who are looking for something a little different from their usual bottle of Cabernet Sauvignon.

So if you've been avoiding retsina because of its reputation, I urge you to stop whining about it and give it another try.