Does anyone have a recipe or process of making Retsina?
I know the very name tends to kick the gag reflex into high gear for many people but my wife and I quite enjoy it, especially with humous (high in garlic of course)
Just thought it would be fun to make my own.
A little history about the wine for the curious
Cheers,
PV
PV, you don't need a pine barrel to do this. What you do need is the sap from the Aleppo Pine tree. If you live in the US, the Aleppo pine grows in El Paso Texas, and points south. This is the traditional flavoring of Retsina, NOT a pine barrel. Joanne
Thanks for the info. I would assume (dangerous) add during primary fermentation just like oak chips?
PV
Thanks Joanne,
I actually meant it was dangerous to "assume"
I have done extensive web searches but so far this is the most info I have received and it is greatly appreciated.
Probably won't try this until the New Year but will post my results.
Thanks again,
PV
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