Txakolin

Txakolin, also spelled Chacoli, is a slightly sparkling, dry white wine originating from the Basque Country in northern Spain. It is also produced in smaller quantities in neighboring Cantabria and the northernmost part of Navarre. The name "txakolin" is believed to derive from the Basque word "etxe-koa," meaning "from the house."

Historically, txakolin was a rustic, homemade wine, often slightly tart and very light, intended for immediate consumption. However, in recent decades, significant improvements in winemaking techniques have led to a more refined and complex product. Modern txakolin is typically made from indigenous grape varieties, primarily Hondarribi Zuri (white) for white txakolin and Hondarribi Beltza for the less common red version.

The wine is characterized by its pale yellow color, high acidity, and subtle effervescence, which gives it a refreshing "tingle" on the palate. Aromas and flavors often include green apple, citrus, and a hint of salinity. It is traditionally served poured from a height to aerate the wine and enhance its natural fizziness, a practice known as "txakolin-ipping" or "escanciar."

Txakolin is produced under three specific Denominaciones de Origen (DOs): DO Getariako Txakolina, DO Bizkaiko Txakolina, and DO Txakoli de Álava. These designations ensure the wine's origin and adherence to traditional production methods, though each region offers subtle variations in style. It is a popular accompaniment to local Basque cuisine, particularly seafood and pintxos.