Why does Retsina taste like that?

Characteristically very low tannin. Commonly associated with lemon, green apple, nuts, herbs.

Not claiming: That every wine from this variety shows these characteristics. This is the range across the category, and site and winemaking move wines within and beyond it.

Characteristically very low tannin, high acidity and medium-full body. Commonly associated with lemon, grapefruit, sea salt, wet stone.

Not claiming: That every wine from this variety shows these characteristics. This is the range across the category, and site and winemaking move wines within and beyond it.

Characteristically very low tannin, medium-plus acidity and light-medium body. Commonly associated with melon, lemon, herbs.

Not claiming: That every wine from this variety shows these characteristics. This is the range across the category, and site and winemaking move wines within and beyond it.

A wide day–night temperature range is associated with better acid retention, because cool nights slow the respiration that consumes malic acid while warm days continue to ripen the fruit.

Not claiming: That altitude or continentality guarantees high acidity. Both widen diurnal range on average and neither determines the outcome.

Elevation lowers mean temperature and generally widens the diurnal range, both of which are associated with better acid retention. It also raises ultraviolet exposure, associated with thicker skins and higher phenolic content.

Varies: High-altitude sites at low latitude can be extremely hot by day despite a low mean temperature, so the effects do not all point the same way.

Not claiming: That high altitude always means high acidity.

Yeast converting sugar into alcohol and carbon dioxide — the step that makes wine wine.

Not claiming: That every producer of this style uses this method, or that using it is required.

A neutral account of permitted additives and processing aids — what they are for, and why "chemicals in wine" is the wrong frame.

Not claiming: That every producer of this style uses this method, or that using it is required.

Drink young and cold, within a year or so. The resin does not preserve the wine, and the fresh pine note that makes the modern style worth drinking dulls with age.

Not claiming: That a wine of this style will develop these characters. Ageing potential varies by producer, vintage and storage, and most wine is better young.