txakolina

Txakolina, often spelled chacolí, is a type of dry, effervescent wine produced primarily in the Basque Country of northern Spain. It is characterized by its slight fizziness, crisp acidity, and low alcohol content. The wine is traditionally made from indigenous grape varieties such as Hondarribi Zuri for white txakolina and Hondarribi Beltza for red txakolina, though white varieties are far more common.

The wine's unique effervescence comes from a malolactic fermentation process that is stopped before it is fully completed, leaving a residual carbon dioxide. This gives txakolina its characteristic slight prickle on the tongue. The wine is typically served very cold, often poured from a height into the glass to enhance its aeration and release its aromas. This theatrical pouring style, known as "txakolin-pila," also helps to revive the wine's delicate bubbles.

Txakolina is a popular accompaniment to the renowned Basque cuisine, particularly seafood dishes. Its refreshing acidity cuts through the richness of fish and shellfish, making it an ideal pairing. The wine is produced in three distinct Denominations of Origin (DOs): Txakolina de Getariako, Txakolina de Bizkaiko, and Txakolina de Arabako. While Getariako is the most well-known and produces the largest volume, each DO has its own subtle characteristics. Historically, txakolina was a rustic, homemade wine, but modern winemaking techniques have elevated its quality and appeal, making it a recognized and appreciated wine both domestically and internationally.