By the end of the 19th century, Txakolines - typical Basque taverns - served exclusively Txakoli wine to its patrons, along with fish dishes; think squid, cod, and eel. But this tiny wine growing community was put on hold, due to the Phylloxera vine plague coupled with the industrial revolution, which drew wine growers away to the big towns. It wasn’t until the 1980’s that Txakoli production revived and has since gained three of its own protected DO regions: Getariako Txakolina DO, Bizkaiko Txakolina DO and Arabako Txakolina DO.
To describe Txakoli wine as punchy is an understatement. You’ll note minerality in the wine thanks to the always present ocean breeze, with balanced acidity and ever-so-slight effervescence. Seeing as the Basque country is world-famous for its seafood, this remarkably crisp wine from the same terroir is simply put - the best pairing choice.