The goal is to die with memories, not dreams.

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This month the intrepid #WorldWineTravel group of bloggers continues its 2021 virtual exploration of Spain with a visit to Spain’s Basque Country.

Our previous virtual visits so far this year included (click on link for my posts):

• January; La Rioja
• February; Catalunya-Penedes-Cava-Priorat-Monstant
• March; Castilla y Leon-Ribera del Duero, Rueda, Toro
• April; Galicia-Rias Baixas
• May; Aragón

Memories of Spain

My wife and I first visited Spain in 2013. We spent nearly a month there. Our whirlwind journey started in northern Spain and ended in southern Spain. Our itinerary included Barcelona, Rioja, San Sebastian, Madrid, Toledo, Sevilla and Granada.

San Sebastian, which is widely considered the culinary capital of Spain is located in Basque Country, which is situated in northern Spain located on close to the Pyrenees and the border with southwestern France. 

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It’s a unique and fiercely independent land with its own distinctive culture, and an ancient language. The native name of the region is Euskal Herria, literally translated as “the land where people speak Basque.” Archaeological and historical records indicate that the origin of the Basque people dates back to the stone age. 

“The native name of the region is Euskal Herria, literally translated as “the land where people speak Basque.” Archaeological and historical records indicate that the origin of the Basque people dates back to the stone age.  Spain and France have both influenced the cuisine of the Basques, but that influence runs both ways; for this is the birthplace of pintxos and txokos, the Basque gastronomic societies, which number in the thousands. Donostia has long been the home of pintxo culture; it is where the small plate movement began and spread throughout the world”. (Source)

We had such a memorable time in San Sebastian. To this day my wife and I have friendly debates about which destination was our favorite it Spain. Guess what? It’s always comes down to northern Spain (San Sebastian hands down) and southern Spain (sometimes Sevilla, sometime Granada)

Basque Country (a.ka. Pais Vasco) wine is synonymous with Txakoli (pronounced “Chac-o-lee”). It’s a style of wine that is interwoven into the region’s wine culture and traditions.

Txacoli

Oh…and Shrimp!

Let’s get straight to the point! For me, the shrimp in Spain is the best shrimp I’ve ever had. Lord knows, we had enough of it! We had it la plancha style (“grilled”) in Barcelona and San Sebastian. We had it deep-fried in Sevilla. Whenever my wife and I reminisce about Spain, the shrimp comes up EVERYtime!

2020 Ameztoi Getariako Txakolina Rubentis

Fruit for this wine is sourced from Getariako Txakolina DOP, which is comprised of 450 hectares of mostly Hondarrabi Zuri , a light-skinned grape, and and Hondarrabi Beltza, a dark-skinned grapes used to make both red and rosé (rosado) style wines. The vineyards are greatly influenced by their proximity to the Atlantic Ocean. The soil is chalky with rich organic material.

It’s a 50/50 field blend of indigenous Hondarrabi Zuri and Hondarrabi Beltza, grapes grown on traditional trellises on the steep slopes above the ancient Basque fishing village of Getaria.

In the 2000s, when almost all of the other local wineries gave up on the indigenous red hondarrabi beltza vines, the Ameztoi family retained their old vines, thus this wine is sourced from vines planted between 1918 and 2000. Fermented with indigenous yeasts in stainless steel tanks.

Tasting Note: The wine is a pretty pale pink color with subtle strawberry, raspberry, watermelon and lime zest aromas. On the palate it’s light-bodied and lightly effervescent with vibrant acidity. It shows strawberry, red cherry, raspberry flavors accented with a subtle spice and a saline minerality, with just hint of appetizing bitterness on a lengthy finish. 11% abv|SRP – $23

It was great paired with a “pantry” special my wife whipped up. No recipe, but I can tell you she sauteed a bunch of chopped garlic and a bit of jalapeno peppers. Then she added chicken broth, a bit of oyster sauce, and teriyaki sauce, and some White Port. It’s a mildly spicy with a touch of sweetness.

Here’s what my fellow #WorldWineTravel writers discovered during their virtual visit to Basque Country

• Basque Country Means Pintxos and Txakolina by Jeff at Food Wine Click
• Fish Friday in the USA with a Spanish Txakolina Rosé by Wendy at A Day in the Life on the Farm
• Two Versions of Txakoli, Perfect Summer Wines from Susannah at Avvinare
• Pintxos and Txakoli – a celebration of Basque Country from Robin at Crushed Grape Chronicles
• Almejas en Salsa Verde (Clams in Green Sauce) + 2019 Zudugarai “Amats” Getariako Txakolina from Camilla at Culinary Adventures with Camilla
• Basque Country Wines for Beginners and Great Food Pairings from Teri at Our Good Life
• Recalling Spain: Ameztoi Getariako Txakolina Rubentis and Shrimp from Martin at ENOFYLZ Wine Blog
• Tasty Txakolina from Basque Country calls for fish by Linda at My Full Wine Glass
• Basque’s Effervescent Txakolina from Gwendolyn at Wine Predator
• The History of the Basque Culinary World Prize by Jill on L’Occasion

You’re welcome to join our chat on Saturday morning June 26, 8-9 am PDT to hear even more about what we discovered. We’d love to hear what you think! Join us on Twitter at the #winophiles hashtag!