If you’re looking for a bright, racy summer white, head to northern Spain’s Basque country, just a bit west of San Sebastián, for bottlings of Txakoli, pronounced chack-o-lee. This week’s Tasting Highlights focuses on wines from the Getariako Txakolina appellation. It’s the smallest D.O. of three in the region, yet it produces many more examples than the neighboring Arabako Txakolina and Bizkaiko Txakolina denominations, and bottlings are found more frequently in U.S. retailers and restaurants.
Getariako Txakolina abuts Spain’s northern coastline with the Atlantic Ocean, creating a cool and very rainy climate. The area’s primary grape, Hondarrabi Zuri, produces wines with rapier-like, lip-smacking acidity and a notable salty streak. They’re a perfect pairing for shellfish and seafood, and they often show a subtle effervescence that works in tandem with the acidity and salinity to refresh the palate with each sip.
Read on to get our expert scores and full tasting notes for these wines!
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