Txakolina Extravaganza

There are surely many volumes written on the Basque region and its unique cultural identity. Today, we won't be discussing the long history of the Basque people, or the fascinating language they speak (the last Pre-Indo-European language spoken in Western Europe, totally unrelated to the Romance languages of France and Spain). 

We're here to talk Txakoli, or Txakolina — chock-uh-lee, or chock-a-lean-uh, for the uninitiated — the Basque country's traditional wine, a delightfully effervescent, light, fresh and endlessly refreshing beverage. It's bottled very young, and a hint of residual sugar ferments further in the bottle, lending a delightful fizz that's less robust than a pet-nat but more noticeable than your average Vinho Verde.

In his most recent Wine School, the New York Times' Eric Asimov assigns us a homework package of three Txakolina wines to taste and compare.

In a region roughly midway between Bordeaux and Rioja, both known for their full-bodied, earthy red wines, this crisp white wine provides an oasis for the thirsty masses. 

Txakolina is the classic pairing for a meal of tapas — it's an ideal match for seafood, vegetables and the classic tortilla española, with its high acid and low ABV. 
But most of all, Txakolina pairs perfectly with warm weather — and as we head into summer, we'll stock our fridges with plenty of bottles of fresh, fizzy wine. We recommend you do the same!