Let’s Talk Txakolina

Txakolina, aka Tkakoli or Chacolí- that seemingly hard-to-pronounce (chock-oh-LEE-na) but once you figure it out, fun-to-say Spanish wine that races with acidity, minerality, citrus notes and a slight spritziness. Txakolina wines come from the north east region of Spain, the most popular of the bunch hailing from that food mecca that is the Basque region.

Imagine sun-baked Spaniards sitting on the sun-drenched terraces of San Sebastian gulping this stuff up all summer long, that’s pretty much the way it goes down there- not a bad way to wile away the dog days of summer. I know, it’s not summer yet- not even close but a girl can dream. Instead of lamenting over the ice rink that is my driveway left behind by the latest late winter snow storm, I’ll saddle up to my dinner table and swirl a glass of refreshing Txakolina to my heart’s content.

The grapes used to make Txakolina are the mysterious white Hondarrabi Zuri grape and black Hondarrabi Beltza grape. I say mysterious because not a whole heck of a lot is known about these particular grapes and they aren’t grown anywhere else in the world. Barkeeps at Spanish pinxtos in the Basque region theatrically pour these fizzy wines at a distance to create even more bubbliciousness and add to the mystique of their local treasure.

Txakolina wines are churned out as whites, rosés and reds. The reds are less well known in the States as the rosés and whites are the ones that usually take up space on our wine lists, but they offer up a refreshing red alternative to a Cab Franc or Gamay light bodied red.

Mostly thought of as a solid partner-in crime to a sweltering summer, a Txakolina wine is a great addition to your winter or spring table. Natually low in alcohol, a Txakolina is a great way to start off your evening. I serve a white or rosé Txakolina as an aperitif and even as palate cleanser. Who said a palate cleanser needs to be sorbet or something of the food stuffs sort, why not a tiny glass of clean and zesty Txakolina? It’s absolutely delicious with a flaky white fish and shellfish. This is the type of wine I think Steve Martin’s character in The Jerk was talking about when he asked for a “fresh wine”. Fresh indeed. You want these guys young, that’s their charm. Txakolinas are also great with salty tapas- croquettes, spicy shrimp, and sardines are all perfection with this Spanish fizzy lifting drink.

A Few Favorite Txakolinas: 

Whites: 
Doniene Gorrondona Bizkaiko Txakolina ’12: wild herbs, flowers and great minerality, $20

Bodega Ulacia, Txakolina ’12:  zippy, lime-tinged and clean: $19

Bodegas Berroja Bizkaiko Txakolina Berroia ’12: sea-sprayed, citrus deliciousness, $16

Roses:
Ameztoi Txakolina Rosato Rubentis ’12: white flowers, strawberries and clean minerality, $24 (My Go-To Txakolina)

Red:
Gorrondona Bizkaiko Txakolina Red ’12: pepper and spice, crushed red fruits with great acidity and minerality- a refreshing red, $30

Map: Quentin Sadler

Related posts: