Txakolina Wine: The Perfect Summer Sip

EAST SETAUKET, N.Y. - May 28, 2025 - PRLog -- The folks at Mora's Fine Wine & Spirits are no strangers to bottles that sing with personality, but few wines hit quite the same high note as Txakoli — or as it's lovingly known in its native Basque tongue, Txakolina. This fizzy, zippy, utterly charming white wine is the party guest who never hogs the spotlight but somehow makes everything more fun. Whether you're beach-bound, brunching, or just looking for a palate-cleanser in a world of heavy reds and over-oaked whites, Txakoli is here to lighten the mood. And let's be honest, even just trying to pronounce it correctly is half the fun (say it with us: cha-ko-LEE-na).

Let's uncork a little history. Txakoli has its roots in the Basque Country, that fiercely proud, mountainous strip of northern Spain hugging the Atlantic Ocean. Wine has been made here for centuries — we're talking pre-1400s — but Txakoli stayed relatively under the radar until the late 20th century. Historically it was a rustic, homemade beverage consumed locally and with gusto. It wasn't until a group of passionate producers decided this refreshingly tart wine deserved more than just village parties and pintxos that things took off.

Today, Txakoli comes from three main Denominations of Origin (DOs): Getariako Txakolina (the most famous), Bizkaiko Txakolina, and Arabako Txakolina. While they each have their own subtle stylistic differences, they all share the same Basque soul — lively acidity, low alcohol, and a slight natural spritz that gives the wine its signature tingle.

Now, let's talk grapes. The queen bee here is Hondarrabi Zuri, a white grape that thrives in the cool, damp, coastal climate of the Basque Country. In the right hands, this grape produces a wine that's bone dry, citrusy, herbal, and just a little salty — like a sea breeze in a glass. There's also a red sibling, Hondarrabi Beltza, responsible for the rare but equally delightful red and rosé Txakoli wines.

The winemaking process is about preserving freshness. Grapes are harvested early to retain acidity, fermented in stainless steel to emphasize clean, bright fruit, and often bottled young to capture that natural effervescence. That gentle fizz? It's not from added carbonation; it's a natural result of a cool fermentation that traps a bit of CO2. It's subtle, more of a sparkle than a bubble bath, but it lifts the wine and tickles your taste buds just enough to keep things lively …

https://www.moraswines.com/da-me-mas-txakolina-me-encanta-la-txakolina/