Txakoli
From Wikipedia, the free encyclopedia
Txakoli (pronounced [tʃakoˈli]) is a slightly sparkling, very dry white wine with high acidity and low alcohol content produced in the Basque Country.
It is normally served as an aperitif and drunk within one year of bottling as it cannot be stored for longer periods. The most common variety is pale green in appearance but red and rosé varieties exist too. When served, it is normally poured into tall glasses from height, often as an accompaniment to pintxos today. It typically has between 9.5-11.5 ABV.
The 18th century Palace of Mendibile in Leioa near Bilbao today houses a museum dedicated to txakoli, the Museo del Txakoli, explaining the history of txakoli and with a large collection of machinery used for making txakoli.
Contents |
[edit] The name
This wine is called txakoli or txakolin(a) (pronounced [tʃakoˈliɲa]) in Basque. The word is native Basque but except for the ending -in which frequently occurs in liquids (cf ozpin "vinegar"), the word is obscure.[1] In Spanish it is commonly spelled chacolí and chacoli in French.
[edit] History
Until the 1980s txakoli was a home-distilled wine, drunk almost exclusively in the Basque Country and almost in danger of dying out towards the middle of the 19th century[2]. But since some varieties of txakoli managed to achieve Denominación de Origen certification from 1994 onwards[2], its quality, spread and appeal have increased.
[edit] Varieties
Alavan Txakoli Biscayan Txakoli Getaria Txakoli
Txakoli is traditionally fermented in foudres (very old, large oak barrels) but most txakoli produced today is fermented in stainless steel vats. There are three DO certified varieties.
Most txakoli is grown in the atlantic regions of the Basque Country, areas with high rainfall (between 1000mm and 1600mm of annual rainfall on average) and average temperatues between 7.5°C and 18.7°C, occasionally suffering from frost.
[edit] Alavan Txakoli
Arabako Txakolina in Basque, Chacolí de Álava in Spanish. This variety comes from the far north-western end of Álava. It is the youngest of the three DO varieties of txakoli, having gained certification in 2001. It is yellowish in color, very acidic and slightly frothy.
It is grown over some 55ha of land around the towns of Aiara, Amurrio, Artziniega, Laudio and Okondo. Wine making has a long tradition in this region, going back as far as 760AD in the historical record. In the late 19th century grapes were grown on more than 500ha of land, declining to 5ha in the late 20th century before the recent revival.[3]
The most commonly used grape for this txakoli is Hondarribi Zuria ("white Hondarribia") but other grapes are also permitted: Bordeleza Zuria (Folle Blanche), Izkiriota Ttipia (Petit Manseng), Izkiriota (Gros Manseng) and Courbu.[3]
[edit] Biscayan Txakoli
Bizkaiko Txakolina in Basque, Chacolí de Vizcaya in Spanish. This variety is made in most parts of Biscay, except for the far western end. This was the second txakoli to receive the DO certification in 1994.[3]
It is grown on approximatel 150ha by 85 villages and towns throughout Biscay, producing some 700,000 litres of txakoli annually. Records of wine making in this region go back to the 8th century and references to txakoli go back several centuries themselves. The quality of the txakoli varies, as the microclimatic conditions vary.[3]
Both white and red grapes are used for making txakoli in Biscay. White varieties are Hondarribi Zuria and Folle blanche (called Munemahatsa in Biscay); the red variety used is Hondarribi Beltza ("black Hondarribia").[3]
Historically another light red variety called Oilar Begi ("chicken eye") was also used. This variety had almost become extinct and is making a slow comeback.[3]
[edit] Txakoli from Getaria
Getariako Txakolina in Basque, Chacolí de Guetaria in Spanish. This variety comes from a small region in Gipuzkoa around the towns of Getaria, Zarautz and Aia and is of a very pale yellow to green color. This was the first variety of txakoli to receive the DO certification in 1989.[3]
Although the cultivated area has increased from 60ha to 177ha since certification, this remains the smallest variety in terms of the area cultivated. Annually some 900,000 litres are produced in this area, mostly on south-east facing slopes to protect the vines from the harsh atlantic weather. Unlike the other varieties which are grown as most varieties of grapes, the grapes for this txakoli are grown according to the treille (or trellis) system (called parra in Basque) system. In this system the vines are cultivated at a greater height above the ground, with the foliage forming a continguous canopy to improve the microclimate. The white variety used is Hondarribi Zuria, the red grape is Hondarribi Beltza.[3]
In recent years, other towns in the area have also started growing txakoli grapes, including Orio, Zumaia, Arrasate, Eibar, Mutriku, Deba, Zestoa, Hondarribia, Villabona, Urnieta, Oñati, Beizama, Zerain and Olaberria.
[edit] Txakoli outside the Basque Country
Txakoli was traditionally also common in some of the provinces adjacent to the Basque Country, especially in the Trasmiera region of Cantabria up until the end of the 19th century. Txakoli is still produced in Cantabria, but on a very limited scale.
It is also still produced in the Valle de Mena in the province of Burgos where efforts are made to receive DO certification.
Chile also produces txakoli.
