Of course the first taste of Txacoli was in New York City, sometime during the late 1990’s. Various hard to book seafood bars were serving this fizzy white with the unpronounceable grape called Hondarrabi Zuri. Its easy, yet also one of the great mineralic wines to pair literally with any kind of food.
Txomin Etxaniz was established in 1930, but has records dating back to to 1649, and is the biggest producer with almost 100 hectares. Their terraced vineyards overlooking the Bay of Biscay has ongoing air circulation to prevent diseases from spreading.
While you may have started to enjoy the white Albarino from Rias Baixas, or Viura planted in Rioja, these lip-smacking wines can be grouped with Chablis or Vinho Verde on wine lists. The more serious Txacoli aren’t as light in flavor or fizzy, and the carbonation is entirely natural.
“The Txomin Etxaniz is fresh and tangy, with a slightly chalky mineral and lemon flavor. It goes beautifully with the ubiquitous Basque snacks of anchovies and preserved tuna.” Eric Asimov, The New York Times
The 2015 vintage is described as “Light bright yellow. High-pitched aromas of citrus fruits and pear skin carry a dusty mineral overtone. Taut and linear on the palate, offering juicy Meyer lemon and green apple flavors that deepen steadily through the midpalate. Shows an emphatic stony note on the clinging finish, which leaves behind sappy orchard fruit and honeysuckle notes.” Josh Raynolds for Vinous