Spanakopita, Tiropita, Moussaka, Avegolemano, Baklava...it is all here at
Akis Kitchen.
https://youtu.be/f64ucPUwBlc
Akis is not only educational, but oh so entertaining!!! See for yourself.
And to accompany your traditional Greek endeavors...
ww.winechateau.com/sku2006891_PAPAGIANNAKOS-RETSINA-750ML?utm_source=shopzilla&utm_medium=feed&utm_campaign=Papagiannakos-Retsina
Retsina (Ρετσίνα)
A Traditional Greek Wine
A white resinated wine which dates back over 2000 years. The one of a kind taste comes from the pine resin in the barrels in which it is aged. Initially, pine resin was used to seal the corks used in bottles to keep air from entering. Later the pine barrels were used because lovers of this particular wine enjoyed the taste the resin added it.
It is worth noting that although in recent years Australia has marketed its own resin infused wine...Greece has protected its wine with "Protected Designation of Origin" and the name Retsina can only be used in Greek Wine.
An old friend, Niko, (straight from the old country...and drove like it...terrifying...) once explained, to me, the process used in making this wine.
I will attempt to explain it here.
First you leave the grapes on the vine long past when they are usually picked. By the time you pick these grapes they have a white mould on them and have actually started to turn (ferment) on the vine. They are picked after a frost.
This may explain Retsina's potency. Perhaps the mould has some pharmacological effects it adds as well. One glass with food will be very enjoyable and leave you with a toasty glow. Two glasses and you stand up to find the floor is moving.
True story.
Happened to me.
Anyway...the moulded half fermented grapes are brought into large stainless steel vessels to complete their fermentation...then heated...the condensation is then collected and sealed in pine casks for months to several years which impart the traditional pine resin flavour.
Cheaper versions are now made with the addition of pine resin directly to the wine "must" during fermentation and removed during clarification.
Surprisingly, the strong turpentine fragrance and flavour works very well with the strong garlics and spices of Greek Food.
Possibly an acquired taste...but once you have had good Retsina with Traditional Greek cuisine, you won't want anything else.
So attempt some of the recipes.
Order a bottle of Retsina.
Remember...Try Everything!
Finishing up our holiday in The Greek Islands with Santorini...
