At a seaside tavern along the Attica Coast, Diane is enjoying a typical summer meal: an array of vibrant, robust mezedes and the wine most appropriate to pair with them, retsina. Greece's most famous wine has evolved from the piney, overwhelming quaff of yore to a sleek, contemporary, light, aromatic white wine made from the Savatiano grape. Diane follows the last resin tapper in Attica to the Kouvara pine forest to see how the resin that gives retsina its characteristic flavor is extracted, and delves into the ancient history of this fascinating wine. Back in the kitchen, Diane uses retsina as an ingredient in her recipes and also prepares recipes that pair well with this iconic Greek classic. Skordalia, Garlicky Dip with Potatoes and Walnuts; Beet Salad with Garlic; Shrimp Marinated with Retsina; Batter-Fried Cod for Skordalia.
