February 28, 1998 Retsina and Tradition in Winemaking By James Wiseman I was prepared not to like retsina, as wine mixed with pine resin is called in Greece, when I first tried it nearly 40 years ago. Liking resin-ated wine, I had been told, was an acquired taste, an expression I took to be reserved for odd, possibly revolting, food or drink consumed as a social courtesy in the absence of something actually desirable, or when burdened by grim necessity, like imminent starvation.
For the full article, check out the new issue of Wine Spectator, on newsstands February 28, 1998.
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