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Do you actually like Retsina?

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voula_slat

Active member
I’ve been thinking about retsina lately, and I realized I honestly don’t know where I stand on it. It’s one of those Greek wines that feels deeply traditional, but also very polarizing. I’ve had glasses I didn’t enjoy at all, and others that were surprisingly refreshing with food, which makes me wonder if it’s more about quality, context, or expectations.

So I’m curious how other people feel. Do you actually like retsina, or is it something you drink more out of habit or nostalgia? Do you enjoy it on its own, or only with certain foods like meze, grilled fish, or summer dishes? Have you had a particular bottle or style that changed your opinion?

I’d love to hear honest takes, whether you’re a fan, a skeptic, or somewhere in between.
 
I really like retsina. Especially with fried smelts.
 
voula_slat said:
I’ve been thinking about retsina lately, and I realized I honestly don’t know where I stand on it. It’s one of those Greek wines that feels deeply traditional, but also very polarizing. I’ve had glasses I didn’t enjoy at all, and others that were surprisingly refreshing with food, which makes me wonder if it’s more about quality, context, or expectations.

So I’m curious how other people feel. Do you actually like retsina, or is it something you drink more out of habit or nostalgia? Do you enjoy it on its own, or only with certain foods like meze, grilled fish, or summer dishes? Have you had a particular bottle or style that changed your opinion?

I’d love to hear honest takes, whether you’re a fan, a skeptic, or somewhere in between.
Click to expand...
Voula,
Listen to your heart and you'll know how you feel about it. It's definitely an acquired taste that I developed when I was really young...like pre-teen. Memories of going to Thea's house for christenings and given a nice simple chilled glass of retsina with the admonition of don't waste it . Thea got the grapes from California and made whatever the legal limit was at that time , made in her dark cellar . So for me, it's the nostalgia but also the history of the resinated taste. Nothing better than a small plate of olives,feta, homegrown sliced tomato and fresh slices of homemade bread with that chilled glass of retsina. So Voula, it's whatever you make it. Eating should be an experience made of the taste, texture, memories...
A Blessed and Merry Christmas!
Lee ( Elias)
 
Retsina is one of those wines where context changes everything for me. On its own, cold in a glass with no food, I often find it too sharp or resin-forward. But with the right dish, it suddenly makes sense. Grilled sardines, fried zucchini, saganaki, simple taverna food in the heat—then it feels refreshing and purposeful rather than strange.

I don’t drink it out of nostalgia so much as respect for what it is: a very specific tradition that wasn’t meant to behave like modern wine. Quality matters a lot. A poorly made retsina can be punishing, while a well-made one feels clean, herbal, and salty in a good way. I also think expectations play a role. If you approach it like a crisp white rather than something “normal,” it lands better.
 
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