Aflevering Retsina Doesn't Have To Taste Like That — Eleni Kechri Of 1979 Wines Proves It

Almost everyone has had a bad Retsina. Sharp, cheap, that unmistakable resinous coat on your teeth that put you off for years. But what if the problem was never the resin — it was the way the resin was harvested? In this episode, I taste three bottles with Eleni Kechri, the founder of 1979 Wines and one of Greece's most rigorous Retsina researchers. All three made from Assyrtiko from her own vineyard in Emathia, northern Greece — but each produced with resin from a completely different pine forest. The result is a masterclass in what forest terroir actually means. In this episode: - Why sustainable resin harvesting (without sulphuric acid) fundamentally changes the wine - How coastal pines in Halkidiki produce different aromas than inland forests in Attica or Corinthia - 7,000 years of Retsina history — and how shortcuts almost destroyed its reputation - What it meant when Julie Harding MW awarded 18/20 to a Greek Retsina - Where Eleni is heading next: rosé, claret, and more forests to explore Eleni Kechri holds degrees in chemical engineering (University of Thessaloniki) and oenology (Bordeaux), worked in Germany and France, and founded 1979 Wines — named for the year Retsina received its official denomination, which is also her birth year. And mine also :-) Wines discussed: - 1979 Kalos Thalassino 2022 — Assyrtiko, coastal Pinus halepensis from Halkidiki (iodine, lemon zest, sea spray) — approx. €16 in Greece - 1979 Kalos Stergianos 2022 — Assyrtiko, Megara plateau, Attica (herbal, rounder, rosemary) — approx. €16 in Greece - 1979 Kalos 2020 — Assyrtiko, assemblage of three forests (hazelnuts, citrus marmalade, petrol) — approx. €25 in Greece 1979 Wines: https://1979.gr/en/ Connect with Jeroen: - Instagram: @vinovonk - LinkedIn: linkedin.com/in/jeroenvonk - Website: vinovonk.com