Crete tourist guide

The best Polish website dedicated to the Greek island Crete and to a small extent of continental Greece. You will find useful information related to visiting Crete that goes beyond the offer of optional tours. On the website you will also find descriptions of the most interesting places that we visited by visiting this largest Greek island. The content complements the current news, photographs and recipes of Greek cuisine.

Retsina, and step towards the future

Restsina is one of the most characteristic drinks served in Greece. Opinions about its expressive taste are usually very divided and most often form part of the scheme that either hates or loves it. It must be admitted, however, that this controversial wine has quite a large group of loyal recipients, not only among local residents but also among experienced tourists. For many people, a glass of chilled retsin served for an evening dinner is a kind of holiday ritual.

Restina - Ekabh

It is worth knowing that until recently retsina was perceived as one of the most common and at the same time the most primeval species of wine. It was an example of a drink without finesse taste sensations, and the dominant note of the resinous taste was one of the ways to cover the voracity of the wine base. For some time, due to some producers, this image has undergone some changes. There are completely new retsin brands in which the addition of wine resin is treated as an element enriching the complexity of the taste.

The changes in the way of production and the perception of retsina were the subject of one of Ben Asimov's latest articles published in the New York Times culinary section. He notes that the peculiar renaissance of retsin is not only the result of changing the approach of producers, but also how it is perceived by consumers.

From ancient to modern times

To better understand this change in the image of retsina, it is worth delving into its history and the origins of its creation. It dates back to ancient times, when the pine resin was used to seal clay amphorae. The natural consequence of this treatment was that the resin penetrated the wine, becoming an integral part of its taste and aroma. The taste of wine saturated with resin has survived even a change in storage methods: the departure of clay amphoras for wooden barrels. The combination has so strongly inscribed in the culinary culture of the Greeks that retisna survived to this day.

Even at the beginning of the 20th century, Greece, like many other European countries, was still largely an agricultural country, where the urbanization rate was at a very low level. Even the largest cities, such as Athens, boasting a population of just over 100,000. people, it was difficult to describe it as a metropolis. Residents of the province still eagerly reached for retsin, which was one of the most popular drinks. Local wines whose flavor was supplemented by the addition of fresh resin could be found not only in local taverns, but also in homes. In the future, many of the people who have grown up in such a tradition will be a significant part of the future inhabitants of Greek cities, still reaching willingly for retsina.

The growing demand for this liquor meant that the local "craft" production had to give way to the winemakers produced on a massive scale. As a consequence, the quality of retsin deteriorated and its taste became crude and deprived of finesse. The low price is one of the strengths that made this drink especially appreciated by not very wealthy students. However, even their unusually high requirements for retsin went beyond its low taste values. At present, no one in Athens will be surprised by the sight of students who mix retsin with other beverages in order to break the sharp resinous taste. Well, with a not-so-rich student budget, you can suffer a lot of drunkenness in your head as part of your youthful fun.

However, an increasing number of producers show that conscientiously prepared retsina prepared on the basis of carefully grown grapes can be a wine that is not only tasty, but also a perfect complement to Greek dishes. It is worth emphasizing that these are not changes that do not take away the retsin of its original character. Currently, producers do not aspire to make their beverages become products fighting for the name of exclusive, which are appreciated only by connoisseurs. Their main goal is to create such retsina, which can be the pride of the Greeks and because of its taste will not be compared with turpentine.

Malamatina

new wave

Ben Asimow, as one of the examples of this type of contemporary quality retsin, gives the wine Ritinitis Nobilis produced by the Gaia wine cellar. It is a refreshing dry white wine with a distinct note of citrus fruits. Ritinitis Nobilis is the fruit of over 20 years of work by Yiannis Paraskevopoulos, who is the founder of the Gaia wine bar. As he admits in those years, quality in the case of retsin was an abstract concept. The wines produced at that time arose mainly from the vine fruit of the savatiano strain, which does not enjoy a good reputation and is usually the source of not very esteemed liquors.

The impulse to redefine the taste of retsin was for Mr. Paraskevopoulos to work alongside his mentor, Yiannis Boutaris. One day, the owner of the Boutari winery spoke very well in his presence: Retsina can be a good quality wine. Yiannis Paraskevopoulos decided to face this challenge. As he admitted, "retsina is a national wine in Greece and as such needs protection. However, it's hard to protect or promote something that is not good. "

When creating his wine, he reached the roditis vines, which are grown in the mountainous regions of Greece. They give the opportunity to produce fresh full-tasting wines constituting an excellent base. In the production process, he also paid particular attention to the quality and freshness of the resin of the added wine.

Vines

Another winemaker who decided to raise the collapsed prestige of retsina is Manolis Garalis from the island of Lemnos. Also, he did not decide to use the savatiano vine strain, which traditionally formed the basis for this type of wine. For the production of retsina Garalis, he chose the strain Muscat Alexandria, which is considered by many experts to be one of the oldest grape varieties. Interestingly, thanks to the isolation of crops on Greek islands, these plants have survived to modern times without major genetic modification. Reaching for the fruit of this grape variety, Manolis Garalis revived not only the taste of retsina but also benefited from the wealth of knowledge and experience of his ancestors.

A good example of a new wave of retsin is also the wines made by the Georgas family, whose vineyard is located in the town of Spata located to the south of Athens. A characteristic feature of Black Label retsin is to minimize filtration and the limited use of sulfur dioxide to stabilize the fermentation process. This wine is characterized by a deeper amber color and a fresh citrus flavor that blends in perfectly with the resinous note. This wine enjoyed so much popularity in the US that the demand far outstripped supply, and now the annual 2017 Black Label retsina is practically unavailable.

At this point it is worth adding that retsina is not a wine, in which case age adds a noble taste. Mr. Paraskevopoulos from the Gai vineyard described earlier emphasizes that "retsin does not age well (...). It should be consumed within a year of production." Unfortunately, in this case, the Greek labeling regulations are in favor of consumers, which do not allow the retsina name to be next to its name.

Retsina - Kechribari

Breaking the conventions - the seasoned retina of the Kechris family

For our part, we can give Kechribari wine produced by the Kechris family as an example of a quality retsin that is relatively available on our market. This is a very delicate retsina, which is based on the fruit of the vine Roditis strain. The traditional taste with a citrus note is obtained not only by the addition of pine resin and mastic. Kechribari is one of the first modern retsins in which quality is one of the most important parameters. It is not surprising, therefore, that over the past dozen or so years, this wine has won about 35 awards and prizes. Retsina could be tried during last year's Greek Panorama.

Recently, the youngest generation of the Kechris family has developed its own unique vision of contemporary retsina. The basis for the production of this drink is a wine made on the basis of the Assyrtiko vine fruit harvested in the Goumeniss region. Seasoned for 10 years, wine is an excellent base for the production of "Tear of the pine" retsin. The producer emphasizes that this innovative approach gives this retsina the potential for further seasoning.

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Komentarze

 Aleksandra Ola
Aleksandra Ola
2019-02-17 18:06:17

Wioleta Rosły

 Alicja Mazanowska
Alicja Mazanowska
2019-02-17 18:07:56

Kocham retsinę ;)

2
 Mariola Maj
Mariola Maj
2019-02-17 18:08:29

Okropne

1
 CRETE - Kreta
CRETE - Kreta
2019-02-17 18:10:43

Mariola, warto walczyć i próbować z nowymi rodzajami retsin. Potrafią zadziwić dużo większą finezją smaku :)

 Agnieszka Wrzecion
Agnieszka Wrzecion
2019-02-17 18:09:08

Ja uwielbiam ❤❤❤

1
 Aleksandra Cichoń-Szkudlarek
Aleksandra Cichoń-Szkudlarek
2019-02-17 18:11:47

za kwaśno-gorzka

 Joanna Czarnecka-Chomicz
Joanna Czarnecka-Chomicz
2019-02-17 18:13:44

Uwielbiam ale tylko w Grecji

1
 Jolanta Henka
Jolanta Henka
2019-02-17 18:15:28

Z 7-upem pyszne

2
 Basia Skye
Basia Skye
2019-02-17 18:31:52

Pyszności, z kalmarami szczególnie

1
 Alicja Zaremba
Alicja Zaremba
2019-02-17 18:35:39

Pyszne

1
 Joanna Agnieszka Kalklim
Joanna Agnieszka Kalklim
2019-02-17 18:36:31

Dobra ale zimna

3
 CRETE - Kreta
CRETE - Kreta
2019-02-17 18:52:09

Retsina zdecydowanie smakuje najlepiej jak jest schłodzona :)

1
 Grecka Oliwa
Grecka Oliwa
2019-02-17 21:40:02

1
 Iwona Graj
Iwona Graj
2019-02-17 18:52:30

Uwielbiam mniam mniam

1
 Łukasz Nowakowski
Łukasz Nowakowski
2019-02-17 18:52:45

Kocham wszystko co greckie...ale mnie średnio porwało ....

1
 Ewa Hryniewicka
Ewa Hryniewicka
2019-02-17 19:14:07

A ja piłam miedzy innymi taką... smakowała dobrze z pysznymi kalmarami

1
 Artur Nowak
Artur Nowak
2019-02-17 19:39:32

Ja jednak wolę Metaxę

1
 Artur Nowak
Artur Nowak
2019-02-17 19:45:01

Kocham Grecję ale Retsina dupy nie urywa.. no chyba że po kilku kieliszkach wtedy urywa i dupę i żołądek. Kochana Grecjo wybacz dla mnie to wino jest jak oko proroka. Niby obecne w Grecji ale jest symbolem okupacji rzymskiej bizantyjskiej saracenskiej i tureckiej. Kilkaset lat jarzma zatarło granicę co jest czyje. Retsina jak oko proroka jest w Grecji ale raczej grecka nie jest. Grecy są zbyt fajni by wymyśleć tak kiepskie wino. Dodam , że jestem Grekofilem i bywam tam średnio raz lub dwa w roku. Statystycznie. To nie jest myśl grecka... Z Grecji wyszły podstawy świata a Retsina smakuje jak wieki jarzma. Pozdrawiam. Ja.su

 CRETE - Kreta
CRETE - Kreta
2019-02-17 20:00:37

Musiałbyś spróbować tej retsiny. Nas zaskoczyła i to bardzo.

1
 Artur Nowak
Artur Nowak
2019-02-17 20:29:35

CRETE - Kreta będę we wrześniu sprawdzę

 Artur Nowak
Artur Nowak
2019-02-17 20:30:08

Gdzie ją robią w jakim regionie

 CRETE - Kreta
CRETE - Kreta
2019-02-17 20:32:14

Na Krecie pewnie jej nie znajdziesz bo jest produkowana na kontynencie, a konkretnie w rejonie Thessaloniki.

 Artur Nowak
Artur Nowak
2019-02-17 20:44:43

CRETE - Kreta szkoda. Tym razem odwiedzam Kefalonię i Zakynthos

1
 Artur Nowak
Artur Nowak
2019-02-17 20:46:52

A Peloponez ? Mam tam znajomych bywają trochę w Polsce trochę tam na 2 domy. Gdyby była to mam transport

 Basia Skye
Basia Skye
2019-02-17 21:43:15

CRETE - Kreta mnie tez.pozytywnie zaskoczyła oczywiście:)

 Basia Skye
Basia Skye
2019-02-17 21:44:56

CRETE - Kreta w knajpie Tamam w Chanii

1
 Bartłomiej Okoń
Bartłomiej Okoń
2019-02-17 22:04:44

Artur Nowak Pochodzenie ma antyczne, bo żywica dająca ten specyficzny smak to ślad dawnych technik konserwowania wina. Malamatina (to ta z kluczykiem) jest chyba najfajniejsza ze współczesnych seryjnych retsin.

1
 Maryla Paturalska
Maryla Paturalska
2019-02-17 20:06:23

bardzo lubię retsinę!

 Dorota Wyrąbkiewicz
Dorota Wyrąbkiewicz
2019-02-17 20:20:37

Kocham Grecję i uwielbiam retsinę

 Krzysztofa Buczkowska
Krzysztofa Buczkowska
2019-02-17 20:43:41

Najlepsza jest pić z spritem

 Agnieszka Buczkowska
Agnieszka Buczkowska
2019-02-17 20:49:37

Krzysztofa Buczkowska z czym

1
 Krzysztofa Buczkowska
Krzysztofa Buczkowska
2019-02-17 20:50:25

Agnieszka Buczkowska pomyłka w pisowni popraw jak źle

 Agnieszka Buczkowska
Agnieszka Buczkowska
2019-02-17 20:54:40

Krzysztofa Buczkowska ok tylko bez m

 Krzysztofa Buczkowska
Krzysztofa Buczkowska
2019-02-17 20:55:17

Agnieszka Buczkowska ok jak mówiłam pomyłka

1
 Agnieszka Buczkowska
Agnieszka Buczkowska
2019-02-17 20:54:08

Sprite

 Katarzyna Ślusarczyk
Katarzyna Ślusarczyk
2019-02-18 08:24:31

Piję zawsze przez cały pobyt

1
 Basia Gajda Matczak
Basia Gajda Matczak
2019-02-18 09:30:14

Retsina Gold - moja ulubiona :)

 Beata Waszkowska
Beata Waszkowska
2019-02-18 17:18:17

Ja też ją uwielbiam

1
 Ewa Cienki
Ewa Cienki
2019-02-18 21:48:30

Dobra retsina nie jest zła

1
 Anna Evelyn
Anna Evelyn
2019-02-19 05:59:08

Ewa Cienki zgoda , ta z wyższej polki ...

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Najnowsze komentarze:

Ola Kira: Czekamy na informacje o finale.
CRETE - Kreta: Grecja zdobywa brąz pokonując Mołdawię 2:1. Bramka rozstrzygająca o wygranej wpadła pod koniec 2 minuty doliczonego czasu!
Anne Passera: Falasarna et la plage de Zorba en Akrotiri
Ana Oszk: Elafonisi.. To moja plaza ever
Ana Oszk: Najpiękniejsze
CRETE - Kreta: Po dosyć nerwowym meczu Polacy wygrali z Bułgarami i tym samym pokonują kolejny szczebel drabinki do finału. Jutro o 18.45 przed nimi mecz z Meksykiem :)
CRETE - Kreta: Jeszcze chwilkę i początek :)
Jola Ostraszewska: Wiemy leciało się z kadrą
Gosia | crete.pl : No jak zjesz je sama w całości i od razu to z pewnością będą to tysiące kalorii. :P Jeśli szukasz dietetycznego przepisu na ciasto to jednak nie w kuchni greckiej. Zresztą polskie ciasta robione na bazie całej kostki masła też mają mnóstwo kalorii. Wszak kaloryczność tłuszczy jest zbliżona.
Gosia | crete.pl : Np. Parmezan, Grana Padano.
Marlena Bogucka: Falassarna
Monika Olszówka: Balos
Ola Kira: Ja od tego roku zakochana w Chrissi ❤ raj
Joanna Gumienna- Zalewska: Elafonisi
Maria Dziekan: Wczoraj pojechaliśmy na Balos. Ponieważ mamy średnią kondycję (i lenia) obejrzeliśmy Balos z góry i udaliśmy się na Falasarnę na plażowanie. To niezły pomysł dla starszych albo słabszych.
Jola Ostraszewska: Wszystkie 3 w sobotę odwiedziłam
Ania Radziszewska: Balos ❤
Olenka Cze: Xerokampos nie ma?
Maria Dziekan: Droga nówka...
Maria Dziekan: Byliśmy dzisiaj.
gość marzi: Dzień dobry,jaki ser można dodać zamiast sera Kefalotyri ? Pozdrawiam  
gość PiotrWie: Dodam tylko że droga do Tris Ekklisies została wyasfaltowana na przełomie roku 2016/2017, gdy byliśmy tam w czerwcu 2017 była w trakcie ostatecznego wykończania - malowano pasy. W samych Tris Ekklisies wtedy był jeden pensjonat, drugi - w trakcie budowy. Sklepik był jeden, czynny kilka godzin dziennie, tawerny dwie. Ale plaże i góry wokół - super. (...)
gość Grażyna: Tragedia! tysiące kalorii w tym cieście!
Marek Knobel: Aż dziw ,ze zagląda tam tak mało ludzi.Byłem tydzień temu i pustki totalne :) :) a miasteczko przepiękne.
Marek Knobel: Jak dla mnie jeden z najpiękniejszych klasztorów na Krecie.

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