I know I'm late here, but dan is spot on. On our honeymoon in Santorini last summer, we drank a lot Xinomavro. It went great with all the Greek cooking. From the grilled meat (pork, lamb, chicken) to, believe it or not, the seafood. It's a simple wine with notes of plum and red cherries/fruit, but it just seemed to work with everything!!!
I had a retsina at one of the wineries... but it wasn't for me. Pine is the correct descriptor.