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
http://gogreece.about.com/library/weekly/aa011399.htm

Cheers,

PV

Retsina gets its distinctive taste from pine resin, which is either added to
the wine or traditionally is inherent in the pine barrels used to store the
wine during maturation. To make a Resina type wine, you could obtain one of
these barrels (difficult, I know) or perhaps infuse shavings of pinewood
into an already fermented wine for several weeks - or - if you have a pine
tree near you, you could collect the pine sap from it - some winemaking
books will explain how this could be done. Good luck!
"pv" > wrote in message
news:6i8xb.175787$jy.142265@clgrps13...
> 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
> http://gogreece.about.com/library/weekly/aa011399.htm
>
> Cheers,
>
> PV
>
>


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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

"pv" > wrote in message
news:6i8xb.175787$jy.142265@clgrps13...
> 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
> http://gogreece.about.com/library/weekly/aa011399.htm
>
> Cheers,
>
> PV
>
>

Thanks for the info. I would assume (dangerous) add during primary
fermentation just like oak chips?

PV


"jmreiter" > wrote in message
...
> 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
>
> "pv" > wrote in message
> news:6i8xb.175787$jy.142265@clgrps13...
> > 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
> > http://gogreece.about.com/library/weekly/aa011399.htm
> >
> > Cheers,
> >
> > PV
> >
> >
>
>

PV,
oak chips are not dangerous to add during primary at all. In fact, some
"homies" (home winemakers) prefer to add oak to their wines this way instead
of during bulk aging.
As for the Aleppo Pine pine sap, I would think that you would want to add
that during some bulk aging. But don't quote me as an expert here (on
Retsina), you will need to do a web search or some research.
Joanne
"pv" > wrote in message
newsnOxb.199805$jy.11977@clgrps13...
> Thanks for the info. I would assume (dangerous) add during primary
> fermentation just like oak chips?
>
> PV
>
>
> "jmreiter" > wrote in message
> ...
> > PV,
> > you don't need a pine barrel to do this. What you do need is the sap
> from
> > the Aleppo Pine tree. If you live in the US, the Aleppo pine grows in El
> > Paso Texas, and points south. This is the traditional flavoring of
> Retsina,
> > NOT a pine barrel.
> > Joanne
> >
> > "pv" > wrote in message
> > news:6i8xb.175787$jy.142265@clgrps13...
> > > 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
> > > http://gogreece.about.com/library/weekly/aa011399.htm
> > >
> > > Cheers,
> > >
> > > 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

"jmreiter" > wrote in message
...
> PV,
> oak chips are not dangerous to add during primary at all. In fact, some
> "homies" (home winemakers) prefer to add oak to their wines this way
instead
> of during bulk aging.
> As for the Aleppo Pine pine sap, I would think that you would want to
add
> that during some bulk aging. But don't quote me as an expert here (on
> Retsina), you will need to do a web search or some research.
> Joanne
> "pv" > wrote in message
> newsnOxb.199805$jy.11977@clgrps13...
> > Thanks for the info. I would assume (dangerous) add during primary
> > fermentation just like oak chips?
> >
> > PV
> >
> >
> > "jmreiter" > wrote in message
> > ...
> > > PV,
> > > you don't need a pine barrel to do this. What you do need is the
sap
> > from
> > > the Aleppo Pine tree. If you live in the US, the Aleppo pine grows in
El
> > > Paso Texas, and points south. This is the traditional flavoring of
> > Retsina,
> > > NOT a pine barrel.
> > > Joanne
> > >
> > > "pv" > wrote in message
> > > news:6i8xb.175787$jy.142265@clgrps13...
> > > > 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
> > > > http://gogreece.about.com/library/weekly/aa011399.htm
> > > >
> > > > Cheers,
> > > >
> > > > PV
> > > >
> > > >
> > >
> > >
> >
> >
>
>