Txakoli

Txakoli (or Chacolí) is a slightly sparkling, very dry white wine with high acidity and low alcohol content produced in the Spanish provinces of Basque, Cantabria and northern Burgos. Further afield, txakoli is also produced in Chile due to Basque immigration.

History

The origins of Txakoli production are unclear, but it is believed to date back to the 9th century. The wine was traditionally home-made and was rarely sold until the late 1980s when commercial production began to increase. Today, there are three Denominación de Origen (DO) regions in Spain that produce Txakoli: Getariako Txakolina, Bizkaiko Txakolina and Arabako Txakolina.

Production

Txakoli is made from white grape varieties, primarily the indigenous Hondarribi Zuri and Hondarribi Beltza. The grapes are harvested by hand and fermented in stainless steel vats without temperature control. After fermentation, the wine is aged on its lees for a few months before bottling.

Characteristics

Txakoli is characterized by its light, fresh and slightly sparkling nature. It has a pale green color and aromas of green apples, citrus and grass. On the palate, it is very dry with high acidity, making it a perfect match for the rich seafood and tapas dishes of the Basque region.

Serving

Traditionally, Txakoli is poured from a height into a flat, wide glass to break up the slight effervescence and release its aromas. It is typically served as an aperitif and is best consumed young and chilled.

See also

• Spanish wine
• Basque cuisine

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