Definition: Resinous (wine)

From the^3rd century onwards, the Romans abandoned amphorae in favour of wooden barrels, which had a larger capacity, were easier to handle and less fragile. Barrels no longer required an inner coating of resin, which saved time and money for winemakers.

In Greece, a country rich in pine forests, resin continued to be used to enhance the flavour of wine and improve its preservation. The modern form of Greek resin wine is called "retsina". It is an ordinary white or rosé wine, vinified in the traditional way. However, a little pine or mastic resin (a shrub from the Middle East, similar to the pistachio tree) is added to the must, the solid parts of which are removed during the first racking. Large quantities of retsina are still consumed in central and southern Greece, where consumers, especially farmers, prefer this wine with its pronounced resin flavour.

Outside Greece and Cyprus, resinous wine is not found. In any case, retsina should be considered a local tradition reserved primarily for rural areas, not conducive to the creation of great wines. Today's retsina has become much more refined. Foreign visitors enjoy tasting this wine with its distinctive flavour. When retsina wine has a deeper red colour, it is called "kokinelli".