Txakoli
Light, slightly sparkling, very dry Basque white wine, traditionally poured from height into a tumbler.
Txakoli (sometimes written chacolí in Spanish) is the everyday white wine of the Basque Country. Made mostly from the indigenous Hondarrabi Zuri grape, it's low in alcohol (10-11%), high in acidity, faintly fizzy, and grassy-green in flavour. The wine's signature is the pour: the bartender holds the bottle high above the glass and lets the wine fall a metre or so into a thin tumbler, which aerates it and brings out the tiny natural spritz. Txakoli pairs almost reflexively with pintxos and grilled seafood and is the default house white of any pintxo bar in San Sebastián or Bilbao.
How it's served
Poured from height (escanciar) into a small thin tumbler. Drunk cold and fast, often standing at the bar with a few pintxos. The pour is part of the show; many bars use a metal tray under the glass to catch the splash.
Regional variation
Three Basque DOs make txakoli: Bizkaiko Txakolina (the largest, around Bilbao), Getariako Txakolina (the oldest and best-known, around Getaria on the coast) and Arabako Txakolina (the smallest, inland). Getaria's version is slightly more mineral and saline; Bizkaia's is rounder. A small amount of rosé and red txakoli also exists, but the white dominates the category.
- Origin
- Basque Country (Bizkaia, Gipuzkoa, Álava)
- Etymology
- Basque word of uncertain origin, possibly meaning 'home-made' or 'local.'
- Also called
- txakolina, chacolí
Frequently asked
What is txakoli?
A light, slightly sparkling, very dry Basque white wine made mostly from the local Hondarrabi Zuri grape. Low in alcohol (10-11%), grassy and high-acid. Traditionally poured from height into a thin tumbler to aerate it. The everyday house wine of any pintxo bar in the Basque Country.
Why is txakoli poured from so high up?
The high pour (escanciado) aerates the wine and releases its natural slight sparkle, giving it a livelier feel in the mouth. Cider is poured the same way in Asturias. Some Basque bars now use a specialized device that mechanically aerates the wine without the showy pour.
What does txakoli taste like?
Bright, very dry, faintly fizzy, with green apple and grassy notes and an underlying salinity that ties to the coastal vineyards. Refreshing rather than complex. Built for pintxos, fried fish, mussels and oysters, not for slow contemplation.
Related terms
- PintxoBasque equivalent of a tapa: a single bite, often skewered with a toothpick onto a slice of bread, displayed on the bar for self-service.
- Denominación de Origen (DO)Spain's protected geographical indication system for wine and food. Sets rules on what can be made where, how, and from what.
- GildaBasque pintxo skewered with a cured anchovy, a green guindilla pepper and a Manzanilla olive. The original San Sebastián pintxo, named after the Rita Hayworth film.
- SidraSpanish dry cider from the Atlantic north. Asturian and Basque traditions both pour it from height to aerate the still, sharp, faintly funky drink.
- TxangurroBasque spider crab dish: shredded crabmeat sautéed with onion, tomato, brandy and breadcrumbs, baked back inside the crab's own shell.