Txakoli pronounced cha-ko-lee is a lightly effervescent white wine made in the mountainous hills of Basque Country in Northern Spain. Known for its zesty acidity, subtle bubbles, and low alcohol, it’s a wine equally suited for your finest seafood dishes as it is day drinking on a warm summer day.

Made traditionally from native grapes, it’s more so the style and technique of making the wine that sets it apart. The palate is bone-dry, and its bracing acidity puts Champagne to shame. With subtle minerality and snappy citrus and green apple flavor, it’s the perfect obscure swap for your everyday Pinot Grigio or Vinho Verde.

A few more notes on Txakoli:

• It may also be spelled Chacoli or referred to as Txakolina, which translates to “place of Txakoli” in Basque. The word comes from an Arabic word for “thinness.”

• There are three main types: Txakoli de Getaria, Txakoli de Vizcaya, and Txakoli Alava, referring to the regions from which they come. 

• Txakoli is typically served in a method called “txotx” or “breaking,” where the wine is poured from a height of several feet into a tumbler, which is believed to help open up the wine and bring out its aromatics. 

• Txakoli is made from the indigenous white grape called Hondurrabi zuri. There’s also a red variety called Hondurrabi beltza, though it’s not related to the white grape and is more often used to make Txakoli rosé.

The following guide will illustrate what Txakoli often tastes like (aroma, flavor, and structure). It will also tell you where it’s from, provide you with common food recommendations, similar varieties, and let you know why you should be drinking more of it!

The flavor of Txakoli is usually consistent since it’s not grown widely throughout Spain. I typically find a glass of Txakoli to taste of green apple, pear, lemon, lime, pineapple, and aromas of white peach, grapefruit, lemon, and flowers.

Keep in mind the flavor of wine will depend greatly on your palate, and not all wines may exhibit these aromas and flavors!

Txakoli originated and is still grown exclusively in the Basque region of Northern Spain. This region borders France and hugs the Bay of Biscay along the Atlantic coast. Vineyards perch precariously over this mountainous region along the rocky, rough limestone cliffs, making machinery for harvest virtually impossible and hand-harvesting a must.

The success of this grape is due largely to its ability to ripen in a cooler climate with limited sun exposure. The vineyard’s proximity to the coast softens the warm summers and makes for a relatively mild winter.

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Where does Txakoli get its bubbles?

Txakoli gets its bubbles during the winemaking process, where the juice is fermented in stainless steel tanks and capped, similar to Prosecco. This preserves the natural carbonation in the wine and makes for subtle bubbles.

Other Pairings: Ceviche, paella, green salads with vinaigrette, and raw sushi and sashimi