I love this Retsina but it does need some context. Of course pine resin is an important flavour profile but there is a whole lot more going on underneath that. Roditis grapes from low yielding vineyards are used and they provide enough flavour for the pine and grape to co-exist. Pears, mandarin, mango, white flowers, pepper are all evident with a racy acid lead to a light, clean and fresh palate. Inter-spaced into the wine is the pine flavour. Match it with simple seafood dishes. Made in a drink now style, you’ll love the freshness.
SERVICE TIPS: Serve at cool room temperature, not icy cold.
Give it some air, the pine character evolves into a lovely rosemary character.
Serve it with food. Think rosemary, olives, tomato.
Leon Karatsalos an agronomist and oenologist Yiannis Paraskevopoulos founded Gaia wines in 1994 . In 1996 they acquired their own vineyard and winery in the Koutsi region of Nemea. Thalassitis from Santorini was their first wine release, closely followed by the Notios (‘the southerner’) white, which quickly received wide acclaim in the Greek market. Gaia have expanded their range to include red wines based on the indigenous Greek variety Agiorgitiko.
A white or rose wine make with the addition of pine resin. Pine resin was used to seal amphorae but subsequent increases in know-how made this redundant. The flavour became popular and so after the Romans introduced oak barrels they continued adding resin