Nerdy chemistry lessons on TDN from Jeremy Eubanks, Mark Shipway, vito pasquale, Mark Guillaudeu and Martin Beally. Merci!
This week: Retsina!
What are the requirements and area(s) of production? If you hate it, try it with sheepsmilk feta, olives and great olive oil and it may change your tune.
So glad this is mentioned. And that to remember, have wine in its context. Have it with the food mentioned above and it can be fantastic. Trouble is we all get the cheap export versions and there are GREAT versions being made. I bet if they made a PetNat Retsina, it would be number 1 with a bullet. Also....experiment with the cheaper versions in cocktails....its very versatile. And Kokkineli I would think should become popular at some point.
I use a bit of Retsina in a Christmas cocktail!