RELATIONSHIPS
Retsina: Comparative viewpoint on when resin is added
Read geography, grape resources, and production processes separately.
Raw material
Savatiano and others
Fermentation
Adding the resin of Aleppo pine
After that.
Remove resin
This is a schematic diagram summarizing the main text. It does not represent production areas or quality rankings. Sources and reference materials
FIELD NOTE 01
Resin is added during fermentation
Retsina is mainly a white wine (occasionally rosé) to which natural Aleppo pine resin is added during fermentation and subsequently removed. The pine-like aroma is linked to this winemaking step.
It is not simply because the grapes grow near pine trees that they are aromatic. Separate the characteristics derived from the grape variety and those influenced by additives during winemaking.
FIELD NOTE 02
A stage separate from barrel aging.
Even if there is a commonality in aromas related to wood, aging in oak barrels and adding pine resin during fermentation are different. It is easier to distinguish by a three-line table showing material, processing stage, and method of contact with wine.
Keep the sealing and preservation of historical containers and current production methods separate. Do not memorize only the origins and assume every modern amphora imparts aromas from its seal.
FIELD NOTE 03
Check grape varieties and origins.
The main grapes used are Savatiano and Roditis. Central regions such as Attica, Viotia and Evia serve as starting points for study. The name Retsina does not indicate a single grape variety.
Check the relationship between traditional and geographical labeling, and see if there is a specific place name. Record similarities in production methods and the range of origins separately.
FIELD NOTE 04
Exercise: Explain the basis for the aromatic impression
In reference A, 'pine resin was added during fermentation'; in reference B, 'aged in oak barrels.' Both may evoke wood, but these are different processes. Do not conclude the process based on aroma impressions alone; cite evidence from the reference.
Include grape variety, place of origin, added ingredients, and point of addition in your notes. Confirming these four points allows you to move past understanding retsina through just its distinctive taste.
Describe the process of adding natural resin during fermentation. Do not confuse impressions of the growing area with winemaking techniques.
PAUSE & REFLECT
Check your understanding.
Is it correct to explain pine aromas simply by saying the vineyard is near a pine forest?
Read the explanation ＋
Describe the process of adding natural resin during fermentation. Do not confuse impressions of the growing area with winemaking techniques.
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Sources and reference materials
These are the reference materials for the main text. For details of production regulations, consult the current documents. For individual wine specifications, refer to materials for the relevant vintage.
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