The Greeks have been making and drinking wine for centuries, and in the ancient days wine was stored in jars and amphorae. Not being airtight the wine had a tendency to spoil quickly. Someone apparently had the idea to use a paste of pine resin to seal the jars, and it was noticed that the wine kept longer. Assuming that the pine resin was responsible, it eventually became the norm to simply add pine resin to the wine to improve its keeping power. Today we understand that oxygen is the culprit and pine resin mixed with the wine won't do anything to prevent oxidation, but it seems that Retsina is culturally ingrained in the Greeks. And technically, like vermouth, Retsina is an aromatized wine, i.e. other flavors have been added to "enhance" the wine. Personally, I'll opt for Pinot Noir to cut the fattiness of the lamb, and toothpaste to clean my mouth!

Cheers!
Gregg Smith
Sommelier and Independent Consultant