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Txakoli, also referred to as Txakolina, is a white wine that originates from the Basque Country of northern Spain. It is somewhat bubbly and is considered to be one of the drier wines available. Its alcoholic content is considerably low, with a minimum alcoholic measure of 9.5 percent. It has been around since the 1980s, but it rarely forayed anywhere outside of the Basque Country until the mid-1990s. Since then, it has become a highly revered wine among enthusiasts who like different and unique wines.
There are a few variations of the wine available, including a few red wines and white wines with varying levels of tartness and acidity. The white variations are by far the most common. There are three subzones in the area where Txakoli is made — the Getariako area, the Bizkaiko area and the Arabako area — and each of these zones yields a slightly different kind of wine.
One of the defining characteristics of this wine is its slight, natural fizz. This and the unique taste are what resonate most with people who have tried the wine. A characteristic of many white wines, and one that is also applicable to Txakoli, is that it is not meant to age for long. It is considered to be at its prime within a year of its bottling.
The wine has a green apple-like tartness to it, and this unique taste has helped Txakoli establish itself as the perfect wine for the more adventurous wine connoisseurs. If purchased at a store, a bottle can cost $15 US Dollars to $20 USD. Though finding the wine has grown easier over the years, finding a restaurant that serves the wine can be difficult at times. Its novelty-like status in the United States has enabled Txakoli to find a home in more and more restaurants, though. It's common for lesser-established wines in the U.S., including Txakoli, to vary in pricing and availability, so its cost might depend on whether it is popular when it is purchased.
As often is the case with white wine, Txakoli is considered to be best when paired with seafood. One item in particular that goes well with this wine is salted anchovies, and this likely stems from the wine's origins in restaurants with smaller-portioned, appetizer-like meals. When ordered in a restaurant, many people consider an important part of the experience to be the high-pour of the wine. The natural fizz of the wine, when suffused with the aeration provided from pouring it into the glass from high above the glass, is considered to provide the total experience of Txakoli.
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