Txakolí: Summer’s coolest wine - KATV - Breaking News, Weather and Razorback Sports

Txakolí: Summer’s coolest wine

Updated: Sep 1, 2011 02:46 PM EDT
© iStockphoto / Thinkstock © iStockphoto / Thinkstock
  • RecipesMore>>

  • Tomato Basil Pasta, 9/1/14

    Tomato Basil Pasta, 9/1/14

    Monday, September 1 2014 12:26 PM EDT2014-09-01 16:26:50 GMT
    Serge KrikorianDinner's Ready2 Servings2 Tbls. Extra Virgin Olive Oil, divided5 Tbls. Unsalted Butter, divided (NOT margarine)1 tsp. Minced Garlic1 Shallot, minced1 Pt. Grape or Cherry Tomatoes, cut in half lengthwise8-10 Leaves Fresh Basil, cut into ribbonsSalt Ground Black Pepper, to tasteGrated Parmigiano reggiano cheese, for garnish4 oz. Penne Pasta (or pasta of your choice), cooked according to package directionsOption Add-Ins: Diced Grilled Chicken, Sauteed Shrimp, sauteed sliced fresh...More >>
    Serge KrikorianDinner's Ready2 Servings2 Tbls. Extra Virgin Olive Oil, divided5 Tbls. Unsalted Butter, divided (NOT margarine)1 tsp. Minced Garlic1 Shallot, minced1 Pt. Grape or Cherry Tomatoes, cut in half lengthwise8-10 Leaves Fresh Basil, cut into ribbonsSalt Ground Black Pepper, to tasteGrated Parmigiano reggiano cheese, for garnish4 oz. Penne Pasta (or pasta of your choice), cooked according to package directionsOption Add-Ins: Diced Grilled Chicken, Sauteed Shrimp, sauteed sliced fresh...More >>
  • Spicy Poached Eggs in Tomato Sauce, 8/27/14

    Spicy Poached Eggs in Tomato Sauce, 8/27/14

    Wednesday, August 27 2014 11:49 AM EDT2014-08-27 15:49:39 GMT
    Gary DukeAlley Oops4 tomatoes, chopped2 tablespoon olive oil1/2 onion, sliced thinlysalt, black pepper, crushed red pepper and garlic to taste4 eggsfresh mozzarella cheese, cubedparmesan cheesefresh basilbread slices1. In a sauce pan, cook the onions in the olive oil for a few minutes, add the tomatoes and seasoning to mixture and bring to a boil. Reduce heat and cover, simmer for an additional 15 or 20 minutes.2. Uncover sauce and gentle crack the eggs evenly around your tomato sauce. Place ...More >>
    Gary DukeAlley Oops4 tomatoes, chopped2 tablespoon olive oil1/2 onion, sliced thinlysalt, black pepper, crushed red pepper and garlic to taste4 eggsfresh mozzarella cheese, cubedparmesan cheesefresh basilbread slices1. In a sauce pan, cook the onions in the olive oil for a few minutes, add the tomatoes and seasoning to mixture and bring to a boil. Reduce heat and cover, simmer for an additional 15 or 20 minutes.2. Uncover sauce and gentle crack the eggs evenly around your tomato sauce. Place ...More >>
  • Summer Shrimp Salad, 8/25/14

    Summer Shrimp Salad, 8/25/14

    Monday, August 25 2014 8:49 AM EDT2014-08-25 12:49:13 GMT
    Capi PeckTrio'sServes 41 1/4 lbs. large Gulf shrimp in the shell2 ears corn on the cobs, steamed, grilled or roasted/ kernels removedFor the dressing:2 cloves garlic, smashed1 1/2 t. cumin1 t. paprika1/2 t. cayenne pepper1/2 c. lime juice1c. olive oil1/2 c. cilantro leavessalt to tasteCombine all dressing ingredients in bowl or jar. Whisk or shake well to combine. Set aside.2 Haas avocados, sliced1/2 c. cilantro leaves8 cups arugula or other greens of your choice?1 half Vidalia or sweet onion...More >>
    Capi PeckTrio'sServes 41 1/4 lbs. large Gulf shrimp in the shell2 ears corn on the cobs, steamed, grilled or roasted/ kernels removedFor the dressing:2 cloves garlic, smashed1 1/2 t. cumin1 t. paprika1/2 t. cayenne pepper1/2 c. lime juice1c. olive oil1/2 c. cilantro leavessalt to tasteCombine all dressing ingredients in bowl or jar. Whisk or shake well to combine. Set aside.2 Haas avocados, sliced1/2 c. cilantro leaves8 cups arugula or other greens of your choice?1 half Vidalia or sweet onion...More >>


By Sarah Bray

Even though I was born and raised in Atlanta, I've never tolerated hot weather very well.

I kept my childhood room as cold as a meat locker, and now as an adult, I seek out more grown-up ways to stay cool. Nothing snaps me out of my heat-induced stupor like a cold, zippy wine late in the haze of the day.

This summer, my perfect refreshing wine has been Txakolí, the effervescent, bone-dry Basque white that makes an ideal toast to the last days of the season.

I discovered Txakolí (pronounced cha-co-lee) a few years ago during a meal at Mercat, a Barcelona-inspired Spanish restaurant in downtown New York City, where the bartender suggested I try it when I asked for something crisp and dry.

To enhance its natural effervescence (it's not quite as bubbly as Champagne, but there's definitely fizz in there), the wine is traditionally poured with one hand holding the bottle far above your head, and the other hand holding the glass far below. A T-shaped spout helps aerate the wine even more, and brings the bubbles to life.

Sitting at the bar at Mercat, I was amazed while watching my bartender pour, impressed that she let not a single drop fall to the floor.

Txakolí is typically light-colored, with a slightly green tinge and tiny little bubbles that stream to the top of the glass. Its flavor holds a slightly herbaceous and citric quality that I find exceptionally refreshing among white summer wines.

The indigenous Spanish grapes Hondarribi Zuria and Hondarribi Beltza are the main varieties, giving Txakolí its particularly refreshing acidity and kick. There is a slight variety in styles depending on where in the Txakolina region the wine comes from (central wines are rounder; coastal wines are zestier), but they are all essentially refreshing bottles that pair well with most foods.


Itsas Mendi Bizkaiko Txakolina 2009 ($15)

This Bizkaiko region wine is zesty and citrusy on the palate, with a thirst-quenching bite. It goes especially well with a chilled pea soup, striped bass, and sweet corn salads.


Ameztoi Txakolina Rubentis 2010 ($19)

This Getariako region Ameztoi has a high level of acid and minerality, but it's rounded out by its red fruit characteristics. This is a lovely sipping wine with cheese or a savory watermelon salad on a day when it's just too hot to turn the oven on.


Txomin Etxaniz Getariako Txakolina 2010 ($25)

Luscious yet refreshing, this Getariako region wine has a mineral backbone that zips, and fruit that lingers. The juxtaposition of crispness with notes of melon means that this wine goes with just about anything—from fried chicken to prosciutto e melone — and is just delicious on its own. 

© 2012 SAVEUR
All rights reserved.
*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.