which basque wine TXAKOLINA wineries bodegas to visit from san sebastian?
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which basque wine TXAKOLINA wineries bodegas to visit from san sebastian?
Hi, Husband and I (with baby in toe) will be staying in San Sebastian for 4 days in June with a car, and we were thinking to visit some TXAKOLINA wineries / bodegas in the greater area as a more unique (to the area) alternative than visiting La Rioja region and to experience a wine type fairly exclusive to this region of the world. I know many places will require reservations but I can't find much information on which ones to visit. Does anyone have any experience they can share for recommendations.
Thank you.
Thank you.
#2
Your post reminded me of trying the wine many years ago in Bilbao, but I don't recall which one I had. However, this might help:
http://www.wine-pages.com/features/Txakoli.htm
http://www.wine-pages.com/features/Txakoli.htm
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Oh please; one cannot compare a wine wine with red wine.
The Txacolí grape is known for it's acidity and sparking characteristics. I have seen the wine poured from a height like Asturian cidra. I was told this is the way it should be poured. So this white is very different to other whites.
This is nothing like Rioja wine.
The Txacolí grape is known for it's acidity and sparking characteristics. I have seen the wine poured from a height like Asturian cidra. I was told this is the way it should be poured. So this white is very different to other whites.
This is nothing like Rioja wine.
#7
It's poured from a height in order to retain the bubbles in the wine. It's "frizzante" not "Spumante" bubbles though.
There's a bit more info here:
http://drinks.seriouseats.com/2013/0...ards-wine.html
There's a bit more info here:
http://drinks.seriouseats.com/2013/0...ards-wine.html
#8
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No pintxos tour without some cris dry and fizzy txakoli. People eat gourmet pintxos up here all the time, and txakoli seems to go with everything. And some of the txakolis are excellent and of course also served in the many Michelin star restaurants here. Perhaps go to excellent vinery Itsasmendi just outside Guernica (the bombing and Picasso's famous painting from the Civil War): http://www.bodegasitsasmendi.com/?lang=en
About the wine:
http://drinks.seriouseats.com/2013/0...ards-wine.html
http://www.saveur.com/article/Wine-a...s-Coolest-Wine
About the wine:
http://drinks.seriouseats.com/2013/0...ards-wine.html
http://www.saveur.com/article/Wine-a...s-Coolest-Wine
#9
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Some notions about Txakoli are a bit outdated. Some styles of Txakoli are still poured from a height to get the "bounce" (what you will find in a lot of the bars in San Sebastián), but more have evolved into fine wines and are now served chilled, poured into a glass as any excellent white wine should be. And they've gotten a bit more expensive. A bottle of K5 Argiñano Txakoli can set you back 18€ at Maisor (http://maisor.com) in Getaria.
A few of the top rated bodegas you can visit include Itsasmendi (www.bodegasitsasmendi.com), in Gernika, Txomin Etxaniz (www.txominetxaniz.com), in Getria, and Doniene Gorrondona Txakolina (www.donienegorrondona.com) in Bakio.
There are currently 28 bodegas belonging to the Getariako Txakolina group (www.getariakotxakolina.com), 45 belong to the Bizkai Txakolina group (bizkaikotxakolina.eus), and there are 7 members of the newer Txakolin de Álava group (www.txakolidealava.com).
There was a festival last Sunday in Amurrio to celebrate Txakoli Eguna / Txakoli Day.
A few of the top rated bodegas you can visit include Itsasmendi (www.bodegasitsasmendi.com), in Gernika, Txomin Etxaniz (www.txominetxaniz.com), in Getria, and Doniene Gorrondona Txakolina (www.donienegorrondona.com) in Bakio.
There are currently 28 bodegas belonging to the Getariako Txakolina group (www.getariakotxakolina.com), 45 belong to the Bizkai Txakolina group (bizkaikotxakolina.eus), and there are 7 members of the newer Txakolin de Álava group (www.txakolidealava.com).
There was a festival last Sunday in Amurrio to celebrate Txakoli Eguna / Txakoli Day.
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Great info, Robert, and the Txomin Etxaniz bodega in Getaria sounds like a great idea for the OP since it's so close to San Sebastian. And tiny Getaria is of course also sensational seafood restaurants. This video gives you an excellent intro to food in Getaria from 7.45 mins: https://www.youtube.com/watch?v=dqdjeGqnVKc
#11
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http://www.fodors.com/community/euro...omment-9205250
***Apparently you are not aware of the fact that Txakoli also exists in a red (and rosé) variety!***
I was making the comment about the comparison with white wine. Even you went on to write about wine wine from Portugal.
The predominate wine production from the Basque country is white.
Areas where the temps are cool white wine production predominates. Reds need higher temps. to ripen.
So areas like North Portugal, The coast of Galician and the Basque country white wines dominate the production.
***Apparently you are not aware of the fact that Txakoli also exists in a red (and rosé) variety!***
I was making the comment about the comparison with white wine. Even you went on to write about wine wine from Portugal.
The predominate wine production from the Basque country is white.
Areas where the temps are cool white wine production predominates. Reds need higher temps. to ripen.
So areas like North Portugal, The coast of Galician and the Basque country white wines dominate the production.
#12
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I'm sorry, but that is not true for northern Portugal (Minho and Douro). The majority of vinho verde wines, for instance, is RED! Unfortunately only the whites are exported. For Douro wines it's about 50/50 white/red.
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Oh please stop; I am not willing to argue the toss with you.
I never said there was not any reds I said the areas are predominately white grape areas. This is due to the climates, just like in the Basque country.
Read this
http://www.winesofportugal.info/pagina.php?codNode=3889
Then read this
http://www.winesofportugal.info/pagina.php?codNode=3893
The two zones you have written about have is very different climates.
Champagne area in France is another good example of a cool-climate grape growing area.
Did you know that grapes grown in a low temperature climate can not reach the same sugar levels, plus they have higher acidity, then those grown in warm climates. This means there is a need to balance the taste with with added sugar and that is where the second fermentation comes in. Alcohol content of sparkling wine is going to be higher than still wines.
I never said there was not any reds I said the areas are predominately white grape areas. This is due to the climates, just like in the Basque country.
Read this
http://www.winesofportugal.info/pagina.php?codNode=3889
Then read this
http://www.winesofportugal.info/pagina.php?codNode=3893
The two zones you have written about have is very different climates.
Champagne area in France is another good example of a cool-climate grape growing area.
Did you know that grapes grown in a low temperature climate can not reach the same sugar levels, plus they have higher acidity, then those grown in warm climates. This means there is a need to balance the taste with with added sugar and that is where the second fermentation comes in. Alcohol content of sparkling wine is going to be higher than still wines.
#14
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The following is from Wines of Portugal, a major authority on Portugese wines:
>Vinho Verde is distinguished by its high acidity. Flavour depends on the grape varieties used - floral Loureiro, steely Trajadura, mineral Arinto (known here as Pedernã), creamy and mineral Avesso, and the fine, mineral, subtly fragrant Alvarinho. Azal Branco is hard to ripen and declining in popularity, and in any case tends to get blended with more aromatic grapes. Most white Vinho Verde can be relied upon to be light, crisp and aromatic, often with a light prickle of fizz, sometimes with a touch of sweetness.
The DOC Vinho Verde has also permitted fully sparkling wines since 1999 – a growing and promising venture. And there is a lot of red Vinho Verde, too - dark, high in acidity, low in alcohol, made principally from the late-ripening, red-fleshed Vinhão grape.<
>The vineyards along Portugal’s windy Atlantic coast (the ones that make light, fresh, fruity whites) also make some of their reds in a similar light, tangy style, with alcohol typically nowadays around 11%. This includes the cool, often rainy Vinho Verde region in the north west. To people outside Portugal it’s a fairly well-kept secret that around 40% of all Vinho Verde is red, its deep red colour, unusual for such a cool region, coming partly from the red flesh of the local Vinhão grapes, as well as their skins.<
As you will note, red Vinho Verde are low alcohol, where as most Portuguese reds are much stronger, being grown in much hotter conditions then found in the Vinho Verde.
And no, the majority of Vinho Verde wines are still white, at 60%.
>Vinho Verde is distinguished by its high acidity. Flavour depends on the grape varieties used - floral Loureiro, steely Trajadura, mineral Arinto (known here as Pedernã), creamy and mineral Avesso, and the fine, mineral, subtly fragrant Alvarinho. Azal Branco is hard to ripen and declining in popularity, and in any case tends to get blended with more aromatic grapes. Most white Vinho Verde can be relied upon to be light, crisp and aromatic, often with a light prickle of fizz, sometimes with a touch of sweetness.
The DOC Vinho Verde has also permitted fully sparkling wines since 1999 – a growing and promising venture. And there is a lot of red Vinho Verde, too - dark, high in acidity, low in alcohol, made principally from the late-ripening, red-fleshed Vinhão grape.<
>The vineyards along Portugal’s windy Atlantic coast (the ones that make light, fresh, fruity whites) also make some of their reds in a similar light, tangy style, with alcohol typically nowadays around 11%. This includes the cool, often rainy Vinho Verde region in the north west. To people outside Portugal it’s a fairly well-kept secret that around 40% of all Vinho Verde is red, its deep red colour, unusual for such a cool region, coming partly from the red flesh of the local Vinhão grapes, as well as their skins.<
As you will note, red Vinho Verde are low alcohol, where as most Portuguese reds are much stronger, being grown in much hotter conditions then found in the Vinho Verde.
And no, the majority of Vinho Verde wines are still white, at 60%.
#15
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Thank you all, I will check out the links Robert kimhe and the others too and read up a bit- I appreciate the wines may not be as nice as La Rioja wine- this was just an idea of ours as a closer (to sans sebastian) alternative for driving and something possibly more culturally exclusive, not undermining that the La rioja region and its wines are of course very culturally Spanish also.
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Robert please don't forget that what maybe the best for you does not mean the best of all posters.
TheBevits:I feel that the Basque wines are different and they certainly deserve a look at. They are not for my palate, on a day to day basis. So don't let those who are "pushing" other areas persuade you otherwise. Enjoy the Basque country.
TheBevits:I feel that the Basque wines are different and they certainly deserve a look at. They are not for my palate, on a day to day basis. So don't let those who are "pushing" other areas persuade you otherwise. Enjoy the Basque country.
#18
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I was just there last week and almost all are closed except the ones that cater to tourist. Its quite underwhelming. For less money, just eat in a Michelin rated restaurant and enjoy your Txakolina there.
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A nice drive would be to Biarritz and drive your self back to San Sebastian. We've been euro trips for the last 12 years and San Sebastian hands down is the best for dining value. Pintxos are great but the restaurants are the crown jewel for a very affordable bargain price.
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