This zesty white wine is crisp, fresh, and easy to fall in love with. In fact, it may be the best Spanish wine you've never heard of. Find out what makes Txakoli wine so unique, and why it pairs so well with a wide variety of foods.
I first had Txakoli at a Basque restaurant called Urdaneta. Not in Spain, in Portland, Oregon.
The wine list featured a lot of familiar terms like Cava, Albariño, and Tempranillo, but there was one I didn't recognize: Txakoli. When I asked our waiter to describe it, he simply said, "It's better if you taste it, instead."
But tasting is only part of the fun. The experience starts with the pour. Traditionally, Txakoli is poured holding the bottle high overhead, creating a long stream as the wine splashes into your glass.
This is meant to intensify the wine's slight fizziness and fruity aromas. And it's that unexpected effervescence that first grabs you. That's followed by a pleasant combination of green fruit, acidity, and freshness.
So what makes this typically regional Spanish wine so unique?
In this post, we'll introduce you to what Txakoli is, where it comes from, what foods to pair it with, and why you should add it to your personal wine list. Plus, we'll tell you the ideal temperature to serve Txakoli.
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What is Txakoli?
Txakoli (pronounced chock-oh-lee), is a type of light white wine produced in Spain's Basque region, which lies in the northwest corner of the country near the border with France.
Meant to be consumed while young, this fruity wine typically has a light yellow color, slight fizziness, and low alcohol. Most don't exceed 11% ABV.
It also features bright acidity. That's in part due to the region's cooler climate, which can keep the grapes used in the wine from fully ripening, thereby limiting their amount of residual sugar.
When Marlynn and I traveled to San Sebastian, Spain (in the heart of Basque country) earlier this year, we drank Txakoli with every meal, as it pairs well with so many foods.
And it's very affordable, especially in Spain where many bottles went for less than $10. But even here in the U.S., you can get very good Txakoli for under $20.
What does Txakoli taste like?
Txakoil is fruity, fizzy, dry, and refreshing. It features aromas of citrus, particularly grapefruit, green apple, flowers, and herbs. It also known for its zesty acidity, crisp minerality, and in some cases, a hint of sea salt.
The wine is bottled soon after fermentation and most is meant to be consumed right away, though some can be aged for a few years. Ideally, it's served chilled in a flat-bottomed glass. This helps retain the wine when poured from height, but it's not uncommon to see it poured into a regular stemmed wine glass.
But even that description doesn't really do it justice. Like our waiter recommended, it's better to simply try it instead!
Where is Txakoli made?
There are three Basque Country regions are devoted to making Txakoli. And each carries the Denominacion de origen (DO) designation, which features strict regulations covering grape varieties that can be grown, crop yields, and winemaking techniques.
Getariako Txakolina
The best known of these regions is Getariako Txakolina (Chacoli de Guetaria DO). Situated directly on the coast close to the French border, many of this area's vineyards are planted on steep slopes facing the sea. And you can often taste some saltiness in the wine, along with noticeable acidity and floral aromas.
Established in 1989, this DO now features more than 30 wineries dedicated to making Txakoli. Roughly 90 percent of the Txakoli produced here is white, but some winemakers also produce rosé and small amounts of red.
Bizkaiko Txakolina
The largest of the Basque DOs in terms of area is Bizkaiko (Chacoli de Bizcaia DO). It's also located on the coast, slightly west of Getaria. But the styles can vary widely among those vineyards situated closest to the water versus those that are more inland.
Humidity, the sea, and mild summer temperatures all have an effect on the wine produced here. As does the acidic soil and clay in which the wines are grown.
Most of the Txakoli made here is also white, but you can also find smaller quantities of rosé and red, as well as a cask-fermented white that gives the wine a darker hue and richer aromas.
Arabako Txakolina
Created in 2002, Arabako (Chacoli de Alava DO) is both the youngest and smallest. It's located more inland than the other two and is less directly affected by ocean influences and breezes.
Currently, only seven wineries are located in the DO. And the soils specific to the region lend the wines noticeable acidity and a slightly bitter aftertaste.
What grapes are used in Txakoli?
White Txakoli is primarily made with the indigenous Hondarrabi Zuri grape. "Zuri" is Basque for "white," and it actually refers to a range of three varieties: Courbu Blanc, Crouchen, and Noah.
Naturally high in acid, Hondarrabi Zuri, comprises 100% of most white Txakoli. However, it can also be used in other types of wine made in the Basque region, often blended with international varieties like Riesling and Chardonnay.
Rosé and red styles of Txakoli are typically made using the Hondarrabi Beltza grape; "beltza" translating to "black" in English. The grape is related to Cabernet Franc, known as one of the primary grapes of France's Bordeaux region.
So it's not surprising that red styles of Txakoli resemble Cab Francs, with medium-to-full body and high acidity. However, rosés are much closer to white styles, with a lighter body and easy drinkability.
Txakoli vs Txakolina
Look for Txakoli, and you'll sometimes see it spelled as "Txakolina." So what's the difference? There is none. They're simply two different ways to refer to the same type of wine.
It's common to see the "txakolina" spelling in reference to the region where a particular wine is produced, like the "Getariako Txakolina."
The "ko" in this case acts as a possessive, so it translates to Txakoli of Getaria.
In rarer instances, you may also see it written as Chacolí. This is the Castillian or standard Spanish spelling.
Best Txakoli food pairings
Spain's Basque Country is home to both Txakoli and pintxos, small sandwiches made with various ingredients and held together with a small wooden stick. The name "pintxos" comes from the Spanish "pinchar," meaning to pierce.
Many pintxos are made with seafood like shrimp, prawns, anchovies, and fish. Txakoli's high acidity, citrus notes, and minerality make it the perfect seafood complement.
Some other seafood dishes that pair well with Txakoli include:
Its herbal aromas also go well with green vegetables like:
- green beans with bacon and shallots
- grilled asparagus, sauteed peppers
- and more savory fruits like olives, as in this Gilda Pintxo dish.
For a decadent experience, try Txakoli with fois gras. The wine enhances the flavor of the foie gras and its acidity will help cut through this popular pintxos ingredient's soft, creamy richness.
Or simply enjoy a glass of Txakoli as an aperitif. The light wine is a perfect way to whet your appetite for a delicious meal!
How to serve Txakoli
Txakoli is best served well-chilled between 6º and 10º C (42.8º-50º F). Try pouring it the traditional way, holding the bottle high and letting the wine cascade into a small glass. This helps release the natural effervescence and aroma of the wine. And the small serving helps preserve the carbonation as you drink it.
Chung Kocon says
A warm thank you! 😊