My long time Greek restaurateur/neighbor always claimed that the basis for adding the Aleppo pine resin to the wine dated to an era when the cheap, not very popular white wines from a part of Greece were fermented in barrels made from pine. uncured and rather "resinous". The tale always sounded credible.

But then, think of Vermouth, traditionally in parts of Italy produced from otherwise unpalatable and unpopular local "vintages". The additions such as quinine, citrus peelings, etc. altered the flavor, and dosage with the cheapest available brandy guaranteed almost endless "shelf life".

Traveling in Italy as a poorly-paid Navy Ensign, I even learned to drink vermouth as many Italians do, the cheapest available alcoholic beverage. During the same period, I recall Retsina being among the cheapest of tipples in parts of Greece, although hardened Navy personnel on Liberty/Shore Leave (Officers do not go on "Liberty", but take "Shore Leave".) usually chose Ouzo, cheap back in the early 60s, and a reminder of childhood doses of Paregoric.