Which famous Greek wine is flavoured with pine resin?
Ancient Greek cuisine from water and pomace (the residue from squeezed grapes), mixed with lees, was made by country people for their own use. The Greeks sometimes sweetened their wine with honey and made medicinal wines by adding thyme, pennyroyal and other herbs. By the first century, if not before, they were familiar with wine flavoured with pine resin (modern "retsina"). Aelian also mentions a wine mixed with perfume. Cooked wine was known, as well as a sweet wine from Thásos, similar to port wine. Wine was generally cut with water. The drinking of "akraton" or "unmixed wine", though known to be practised
Resinated wine Resinated wine Resinated wine is a type of wine which derives part of its flavor from exposure to tree resins, most generally pine resin. Prior to the widespread use of barrels in Europe, wine was stored in amphorae, often sealed with Aleppo pine resin. Wines thus sealed were flavored by the resin, and over time this became a feature of the wine itself rather than an unwanted side effect. Though today mainly associated with Greece, resinated wine appears to have been widespread in the past. In his "Natural History" (book XIV), Pliny the Elder noted that in the modern-day Rhône