Monday, July 1, 2013

Retsina Update

Recently I wrote about ancient beers and wines, including retsina, the Greek white wine infused with pine resin.  Unfortunately, though retsina is fascinating, it isn't that pleasing to drink, and it's a shame to waste wine (no matter how cheap).  At the time I speculated that it might make a good cooking wine, and I'm here to report that I tested that theory.

I made a simple chicken stew in the crockpot with chicken breasts, onion, garlic, carrots, celery, kale, and white beans.  I flavored it with salt, pepper, and rosemary, and used a combination of chicken broth and retsina for the cooking liquid.  It turned out great.  Since the pine flavor in the wine is reminiscent of rosemary, the retsina just punched up that flavor.  I think you could use retsina in any dish where you would normally add white wine and rosemary.

Now you have no excuse not to try this wine that's been around for 2000 years.  Taste it, let it transport you back in time, then cook some chicken in it.

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