What goes well with Retsina wine?

[dimi_pat]

I’ve recently discovered that I actually enjoy the unique flavor of Retsina wine—it’s definitely an acquired taste, but there’s something about the piney aroma that I really like. However, I’ve heard it can be tricky to pair with food, so I’m hoping to get some advice from those of you who are more experienced with it.

What dishes or snacks do you think work well with Retsina? I’m guessing traditional Greek foods are a safe bet, but I’d love specific recommendations. Does it go better with lighter options like seafood and meze, or can it stand up to something heartier like lamb or moussaka?

I’ve tried it with feta and olives, which was nice, but I’m curious if there are less obvious pairings that might highlight its unique flavor. Looking forward to your suggestions—I’d love to experiment more with this wine!

 

[k_tsoukalas]

Retsina is definitely a unique gem in the wine world, and pairing it well can really elevate the experience! Its piney, resinous character pairs beautifully with many Greek dishes, especially those featuring bold flavors.

You’re on the right track with feta and olives—they’re classics for a reason. For lighter options, Retsina shines with seafood dishes like grilled sardines, calamari, or shrimp saganaki. The wine’s crispness balances the brininess and complements the fresh, lemony notes often found in Greek seafood dishes.

For heartier fare, it holds up surprisingly well against traditional dishes like lamb souvlaki, moussaka, or even spanakopita. The resinous flavor cuts through the richness, adding a refreshing contrast.

If you want to experiment, try pairing it with dishes featuring herbs like oregano, thyme, or dill, as these mirror Retsina’s earthy undertones. Even something like roasted vegetables with lemon and garlic can work.