"Greeks. The vine preceded both the Minoan and Mycenaean cultures. Many of the grapes grown in modern Greece are grown there exclusively and are similar or identical to the varieties grown in ancient times. Indeed, the most popular modern Greek wine, a strongly aromatic white called retsina, is thought to be a carryover from the ancient practice of lining the wine jugs with tree resin, imparting a distinct flavor to the drink. The ""Feast of the Wine"" (""Me-tu-wo Ne-wo"") was a festival in Mycenaean Greece celebrating the ""Month of the New Wine"". Several ancient sources, such as the Roman Pliny"
"that the Romans plundered the wines of Greece, angering the citizens who turned to pine resin as a way of extending their store of wine and as a deterrent to their thirsty conquerors. The harsh flavor was said to put off the Romans, who refused to drink the bitter ferment. Another anecdote claims that an excess of undiluted retsina was lethal for King Eric I of Denmark and Sigurd I of Norway. In Greece, local Retsina is produced throughout the country. Major production centers around Attica, Boeotia and Euboea. The European Union treats the name ""Retsina"" as a protected designation"
"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"
"of origin and traditional appellation for Greece and parts of the southern regions of Cyprus. An Australian wine style made in South Australia can be called ""resinated wine"" but not ""Retsina"". Today the traditional grape for Retsina is Savatiano with Assyrtiko and Rhoditis sometimes blended in, as well as other grape varieties throughout Greece. On the island of Rhodes, Athiri is the main grape. Modern Retsina is made following the same winemaking techniques of white wine or rosé with the exception of small pieces of Aleppo pine resin added to the must during fermentation. The pieces stay mixed with the"
"wine region (near Vienne), the Allobroges produced a highly valued resinated wine. The most common form of resinated wine today is Greek retsina (ρετσίνα), which for over 2000 years has been produced in and exported from Greece, particularly around Attica, Boeotia and Euboea. The European Union treats the name ""retsina"" as a protected designation of origin and a traditional appellation for Greece and parts of the southern regions of Cyprus. A South Australian wine style can be called ""resinated wine"" but not ""retsina"". Resinated wine Resinated wine is a type of wine which derives part of its flavor from exposure"
"throughout European countries local supplies are obtained from other species of pine, with Aleppo Pine ""P. halepensis"" being particularly important in the Mediterranean region. Rosin Rosin, also called colophony or Greek pitch (), is a solid form of resin obtained from pines and some other plants, mostly conifers, produced by heating fresh liquid resin to vaporize the volatile liquid terpene components. It is semi-transparent and varies in color from yellow to black. At room temperature rosin is brittle, but it melts at stove-top temperature. It chiefly consists of various resin acids, especially abietic acid. The term ""colophony"" comes from ',"
"Rhoditis Rhoditis (also known as Roditis) is a pink-skinned Greek wine grape traditionally grown in the Peloponnese region of Greece. The grape was highly valued in the Greek wine industry prior to the phylloxera outbreak due to its ability to ripen late and maintain its acidity in hot climates like those of Peloponnese and Thessaly. However its susceptibility to powdery mildew and phylloxera dramatically reduced it plantings throughout the 20th century. Today it is most commonly blended with Savatiano in making the Greek wine Retsina. Today, Rhoditis is commonly found in the former Greek colony of ""Anchialos"" (today the Bulgarian"
"Greece's most important and well regarded wines. The Naousa Protected Designation of Origin (PDO) was established in 1971 and mandates the use of 100% Xinomavro grapes. Good examples age well due to the wine's high acidity and tannin content, and can be similar enough to wines made from Nebbiolo grapes that comparisons are often made to Italy's highly regarded Barolo. In Goumenissa the grape is often blended with Negoska to produce very fruity wines with high alcohol levels. Xinomavro Xinomavro (Greek: Ξινόμαυρο , ""lit."" 'sour black') is the principal red wine grape of the uplands of Naousa in the regional"
"Pelin wine Pelin wine is made by mixing wine with ""Artemisia absinthium"" () during fermentation, giving the wine a bitter, refreshing taste. This wine is popular in Bulgaria from the 1st May until the summer. White wine and red wine can both be flavoured with Pelin. Pelin wine differs from absinthe and pelinkovac, which are based on distilled alcohol rather than wine. When wine was first made, it was stored in amphorae and sealed using a sealant made from fir trees. This sealant added its own flavour to the wine, similar to the flavour which can be found in Greek"
"city of Pomorie), Volos, Thessaly and throughout the Peloponnese. In Patras, it is the principle grape behind the delicately perfumed wines named after the city. Rhoditis Rhoditis (also known as Roditis) is a pink-skinned Greek wine grape traditionally grown in the Peloponnese region of Greece. The grape was highly valued in the Greek wine industry prior to the phylloxera outbreak due to its ability to ripen late and maintain its acidity in hot climates like those of Peloponnese and Thessaly. However its susceptibility to powdery mildew and phylloxera dramatically reduced it plantings throughout the 20th century. Today it is most"
"Metaxa Metaxa () is a Greek spirit invented by Spyros Metaxas in 1888. It is exported to over 65 countries and it is among the 100 strongest spirit brands worldwide. It is a blend of brandy and wine made from sun-dried Savatiano, Sultana and Black Corinth grape varieties. It is then blended with an aged Muscat wine from the Aegean islands of Samos and Lemnos. Metaxa is traditionally served neat, on the rocks, with tonic or mixed (usually with sours) and it is used as a basic ingredient in several cocktails such as Alexander or the ""Greek Mojito"". The House"
"local liquors, such as mastika (not to be confused with the homonymous anise-flavored Bulgarian drink), kitron, a citrus flavoured liquor from Naxos and tentura, a cinnamon flavored liquor from Patras. Metaxa is a well-known brand of brandy blended with wine and flavorings. Local dessert and fortified wines include muscats (with the Muscat of Samos being the most well-known), mavrodafni, produced from a black grape indigenous to the Achaea region in Northern Peloponnese, and ""Vin Santo"" of Santorini, a variation of the Italian ""Vin Santo"". Greek cuisine Greek cuisine (, ""Elliniki kouzina"") is a Mediterranean cuisine. Contemporary Greek cookery makes wide"
"""P. palaestina,"" a similar species, is common in the eastern Mediterranean countries. These trees are both known as terebinth. Because it has the ability to kill certain bacteria, terebinth resin was widely used as a preservative in ancient wine. In the Zagros Mountains of Iran, in one of the earliest examples of winemaking, archaeologists discovered terebinth resin deposits from 5400-5000 BC in jars that also contained grape-juice residue. ""Pistacia lentiscus"", an evergreen shrub or small tree of the Mediterranean region, supplies a resin called mastic. ""Pistacia chinensis"" (Chinese pistache), the most frost-tolerant species in the genus, is grown as an"
"Santorini (wine) Santorini is a Greek wine region located on the archipelago of Santorini in the southern Cyclades islands of Greece. Wine has been produced there since ancient times, but it was during the Middle Ages that the wine of Santorini became famous worldwide under the influence of the Republic of Venice. The Italian influence is still present in modern Santorini winemaking: the most famous Tuscan sweet wine is called Vin Santo. Santorini's Vin Santo (labeled ""Vinsanto"" to differentiate it from the Tuscan wine) is made in a ""passito"" style from grapes dried in the sun after harvest. Santorini also"
"Greek resinated wine. Many materials are produced via the conversion of synthetic resins to solids. Important examples are bisphenol A diglycidyl ether, which is a resin converted to epoxy glue upon the addition of a hardener. Silicones are often prepared from silicone resins via room temperature vulcanization. Resin In polymer chemistry and materials science, resin is a solid or highly viscous substance of plant or synthetic origin that is typically convertible into polymers. Resins are usually mixtures of organic compounds. This article focuses on naturally-occurring resins. Plants secrete resins for their protective benefits in response to injury. The resin protects"
"retsina (). During the Roman era, the amphorae were replaced with wooden barrels; however, these did not seal very well, which resulted in the wine turning into vinegar. In order to prevent this, people began adding ""Artemisia absinthium"" to the wine while it was fermenting. During the Communist era, Pelin wine remained very popular, but most of the traditions associated with it were lost. In recent years, though, these traditions have been revived and the wine producers have started to make Pelin wine according to traditional recipes again. Traditional recipes for Pelin wine use a mixture of dried absinthe flowers"
"Skopelos) and Thasos. Among individual wines lauded were two with unknown origins: Bibline and Pramnian. Bibline is believed to have been made in a style similar to the Phoenician wine from Byblos, highly regarded for its perfumed fragrance by Greek writers like Archestratus. The Greek version of the wine is thought to have originated in Thrace from a grape variety known as Bibline. Pramnian wine was found in several regions, most notably Lesbos but also Icaria and Smyrna (in present-day Turkey). It was suggested by Athenaeus that Pramnian was a generic name referring to a dark wine of good quality"
"include Cabernet Franc, Cinsaut, Grenache, Petite Sirah, Merlot, Aghiorgitiko and Xynomavro. As a varietal, Limnio produces full bodied wines with moderate tannins and acidity levels and a distinctive mineral aroma. When blended, Limnio adds color, weight, acidity and an herbal aroma which Oz Clarke describes as reminiscent of bay leaves. Wines made from Limnio are often paired with aged cheeses, game meat and roasted dishes. Limnio is also known under the synonyms Kalabaki, Kalambaki, Kalampaki, Lembiotiko, Lemnia, Lemnio, Lemniotico, Lemniotiko, Limniona, Limniotico, Mavro Limnio, Ntourou Kara, and Ntoyrou Kara. Limnio Limnio (LIM-nee-oh) is a red Greek wine grape variety that"
"there was enough information to name Santorini, Greece as Vinsanto’s place of origin thus granting the island exclusive rights to the use of the name Vinsanto on its sweet wines. Italy may still use vin santo or vino santo to denote its winemaking style. Laying down certain rules for applying Council Regulation as regards the description, designation, presentation and protection of certain wine sector products. The Wine Museum is established in a cave on the ground of Koutsoyannopoulos Winery near the village of Messaria. Santorini (wine) Santorini is a Greek wine region located on the archipelago of Santorini in the"
"mastika"" (""Mastika of Strumica""), made by the company Grozd since 1953, contains 43% alcohol and is produced exclusively at export quality. In Romania, mastika () is used as a wedding toast and is thought of as a good accompaniment to traditional chicken dishes. Mastika Mastika is a liqueur seasoned with mastic, a resin with a slightly pine or cedar-like flavor gathered from the mastic tree, a small evergreen tree native to the Mediterranean region. In Greece, mastika () is a strong spirit similar to ouzo or tsikoudia. It is served cold or at room temperature but usually with ice. Both"
"Limnio Limnio (LIM-nee-oh) is a red Greek wine grape variety that is indigenous to the Greek island of Lemnos. The grape has had a long history of wine production that may extend back to Ancient Greece with wine historians widely believing it was the grape variety, ""Lemnia"", that was described by Aristotle as producing the famous red Lemnian wine. According to wine expert Oz Clarke, Limnio is """"One of Greece's most important red vines."""" According to wine expert Jancis Robinson, Limnio was almost certainly the ""Lemnia"" grape described by Aristotle as a specialty of the island of Limnos-an assessment shared"
"in their numerous colonies in Italy, Sicily, southern France, and Spain. The Vitis vinifera grape which thrives in temperate climates near coastal areas with mild winters and dry summers adapted well and flourished in the Northern Mediterranean areas. The most reputable wines of ancient Greece were Chian, Coan, Corcyraean, Cretan, Euboean, Lesbian, Leucadian, Mendaean, Peparethan wine, Rhodian and Thasian. Wine was also important for ancient Macedonia. Two other names may or may not be regional: Bibline wine and Pramnian wine are named in the earliest Greek poetry, but without any reliable geographical details. In 1937, a Wine Institute was established"
"they produce. Preparations such as jam, ice cream and desserts, and even sauces for fish preparations, based on the distinctively flavored resin of the tree ""pistachia lentiscus"" from which it is harvested, are among nationally known culinary specialties of Çeşme. The adjacent Greek island of Chios (sakız in Turkish is the name for both Chios and mastic resin) is the source of mastic resin. Some efforts to produce mastic resin (in Greek mastiche, μαστίχη) in Çeşme, where climate conditions are similar, but they failed to produce the aromatic mastiche. A number of efforts are being made to rehabilitate the potential"
"and a glass of cold water. Most are made of whole fruit, though some kinds are made of pieces or purees. One typically Greek spoon sweet is the snow-white and intensely aromatic ""vaníllia"" (βανίλια, [va'nilja]) which is ""not"" made of vanilla, but of mastic resin, for which the Aegean island of Chios is famous. This is usually served as a spoonful of sweet on a table spoon dropped into a tall glass of ice-cold water and popularly called ""βανίλια υποβρύχιο"", a ""vanilla submarine"". It is a thick, white, sweet paste made industrially by beating mastic resin with table sugar. When"
"with a bouquet of oregano and thyme. If so, this makes Lemnió the oldest known varietal still in cultivation. For Greece, alcohol such as wine had not fully developed into the rich ‘cash crop’ that it would eventually become toward the peak of its reign. However, as the emphasis of viticulture increased with economic demand so did the consumption of alcohol during the years to come. The Greeks embraced the production aspect as a way to expand and create economic growth throughout the region. Greek wine was widely known and exported throughout the Mediterranean, as amphoras with Greek styling and"
"turpentine pine resin to more effectively seal and preserve the wine and is the earliest firm evidence of wine production to date. Production spread to other sites in Greater Iran and Greek Macedonia by BC. The Greek site is notable for the recovery at the site of the remnants of crushed grapes. The oldest-known winery was discovered in the ""Areni-1"" cave in Vayots Dzor, Armenia. Dated to BC, the site contained a wine press, fermentation vats, jars, and cups. Archaeologists also found ""V. vinifera"" seeds and vines. Commenting on the importance of the find, McGovern said, ""The fact that winemaking"
"such as from the terebinth, and this imparted a pine flavor and aroma to the wine. Before the jars were sealed with pitch, they were filled completely and often topped with a thin layer of olive oil to prevent spoilage due to exposure to air. During the Greek period, the style of winemaking changed. Ripe grapes were first dried to concentrate the sugars, and these then produced a much sweeter and higher alcohol content wine that needed to be diluted with water to be drinkable. Before this, watered-down wine was disparaged, but by the time of the Talmud, wine that"
"Commandaria wine glass, manufactured by Riedel, an Austrian wine glass company. Commandaria Commandaria (also called Commanderia and Coumadarka; , and Cypriot Greek κουμανταρκά) is an amber-coloured sweet dessert wine made in the Commandaria region of Cyprus on the foothills of the Troödos mountains. Commandaria is made from sun-dried grapes of the varieties Xynisteri and Mavro. While often a fortified wine, through its production method it often reaches high alcohol levels, around 15%, already before fortification. It represents an ancient wine style documented in Cyprus back to 800 BC and has the distinction of being the world's oldest named wine still"
"yarrow, chamomile, melilot, sliced quince, apple (0.3-0.5 kg/hl), and crushed rosehips (20-100g/hl). Pelin wine Pelin wine is made by mixing wine with ""Artemisia absinthium"" () during fermentation, giving the wine a bitter, refreshing taste. This wine is popular in Bulgaria from the 1st May until the summer. White wine and red wine can both be flavoured with Pelin. Pelin wine differs from absinthe and pelinkovac, which are based on distilled alcohol rather than wine. When wine was first made, it was stored in amphorae and sealed using a sealant made from fir trees. This sealant added its own flavour to"
"Coan wine Coan wine is wine from the Greek island of Kos, and in particular a style of wine invented there in classical antiquity that was known for its saltiness. This distinctively salty style of wine was, according to Pliny, invented accidentally by a slave, who added sea water to the must to meet his production quota. The result apparently became popular, and was imitated by neighboring wine makers, such as those on Rhodes. From about the 4th century BC, it began to be exported in large quantities. Since the addition of salt water tended to mask any local distinctiveness,"
"best known example is made in the Cotes du Jura (Arbois and sometimes L'Etoile) from a blend of Chardonnay, Savagnin and the red grape Poulsard. Vins de paille are also made from Marsanne in Hermitage, and from Riesling in Alsace. In Corrèze, it is called Vin Paillé. Traditionally the grapes are placed indoors on straw mats for up to three months, and the final wine has 10-20% residual sugar, with flavours of peaches and apricots. It is an excellent accompaniment to foie gras. Some raisin wines are produced in Greece and Cyprus. Commandaria claims descent from the native Cypriot wine"
"authors as being made on the slopes of Mount Vesuvius; one such traveller is the scientist John Ray, writing in 1673. Ray distinguishes this ""Greco"" from another Vesuvian type, ""Lagrime"", which is evidently the wine now called Lacryma Christi. Vino Greco Vino Greco is the name of a wine style which originated, at least 2,150 years ago, as an Italian imitation of the sweet, strong Greek wines that were exported to Italy at the period of the Roman Republic and Roman Empire. Its names in other languages were: Latin ""vinum graecum""; English ""Greek"", ""greke"", ""wine greke""; French ""vin grec"". The"
"Tentura Tentura () or ""tintura"", from the Italian word for ""tincture"", is a liqueur traditionally produced in the Greek city of Patras since the 15th century. It contains alcohol, water, sugar and fermented essences of cloves, cinnamon, nutmeg, and citrus fruits. <br>Tentura is a quite dark shade of orange-red, hence its name, and has an alcohol content of around 25% by volume. It is served chilled, in a small glass. It can also be added in espresso coffee, which is then called ""corretto"". It is also served at room temperature. The alcohol it contains is from the nearby winery in"