Eva Kousiopoulou, The Journalist

Traditional brunches in Agia and summer evenings in "secret" courtyards in the Upper Town - for the well-known journalist,retsina has been associated with some of the most beautiful moments of her life, even though it is no longer present in her everyday life.

A TRIGGER OF MEMORIES.

Is it possible that a taste, perhaps even just its invocation can bring to the surface beautiful moments of the timelessness of our life? A taste like that of retsina – even if one confesses that they are no longer a regular consumer of it? The answer for journalist Eva Kousiopoulou is clearly affirmative.

"Retsina is not in my everyday life, but you reminded me that many times in the past, summer afternoons and nights with noisy groups, they needed retsina" confesses the well-known journalist. "I remember being on a small balcony in Agia, pairing with retsina a wonderful meal of handmade, ipirotic cheese pie and other goodies, in a traditional, delicious... brunch just before swimming in the crystal-clear waters. I also remember us teasing our friends about 'Tumba Libre', that is retsina with Coca Cola they drank at '1900', a tavern with a fairy-tale courtyard on Poliorkitou Street, in the Upper Town. It has been closed for decades, but I remember that it was way ahead of its time, in everything. We used to go there in large groups, 15-20 people (don't ask me where those groups went...), and the waiters would bring a tray with the restaurant's dishes for us to choose from. It was the first shop where I saw this. The usual thing was to ask them laughingly to leave the whole tray and to order infinite retsinas. Since then, I prefer retsina plain and with good company".

And why doesn't Eva Kousiopoulou regularly consume retsina anymore?Did her tastes change, or did she also fall victim to the generally misunderstood image that retsina has in the eyes of many of our compatriots? "The image I have of retsina is that it is really... misunderstood," she explains. "It goes without saying that it is associated with the Greek summer, holidays or a nice table with loved ones. But it is worth learning more about this unique wine, which so excites the visitors of our country, when they taste it. And, above all, to liberate it from the clichés that, allegedly, it is a cheap, not quality wine, only for the 'folk' and for taverns".

"WHERE THERE IS LAUGHTER AND SHARING".

It is certain that Thessaloniki needsretsina. Which residents does it concern, however? Which areas? How does it relate to its human geography? We ask the well-known journalist...

"My first thought would be that it is connected to the students and workers who meet over a table full of mezes from the kitchen of Thessaloniki. In this sense, I would not place it only in the center or in the neighborhoods of the city, but wherever there is laughter, sharing, conversation, good company, and music. Already, while we are talking, my mind is on the traditional and modern cafes - and there are many! - of the center and is 'thirsty' for a few glasses of retsina with meze".

Does this mean that retsina falls into the "comfort food" category? How consolingly can it work in the concerns of everyday life? "I won't be objective, because I love wine", confesses Mrs. Kousiopoulou. "Since I was younger, I didn't drink any other drinks, not even beer.“To this day I love whites and rosés and – depending on the food and the weather – quite a few red wines. I am always looking for Greek wines because we have excellent Greek winemakers who deserve our support. If I happen to be somewhere and commit some 'unfaithfulness' to my favorite wines, it will probably be because I have been tempted by some fancy cocktail - but this rarely happens (after all, in recent years there have been a lot of wine cocktails). Wine for me is for all the moments with company, with family, for joy, sadness, the music I love. It is always present in the moments I want to be unforgettable, but also in the evenings when I want to relax at home, watching movies".