Let’s face it, each and every Summer we all feebly attempt to beat the humidity. The Warmth. The Sun. Those things are all good and fine. But when the air begins to resemble tomato bisque, that’s when you have to get strategic. We have a solution and it comes from the Basque Region.
Txakolina, or Txakoli (chock-o-lee), is from a special area in the north of Spain, nestled between Bilbao and San Sebastián. It is arguably the culinary epicenter of the world as it twinkles with Michelin stars and incredible restaurants (looking at you Mugaritz, Etxebarri, Elkano & Arzak). It’s also a region that happens to make some of the most refreshing wines imaginable out of two very hard to pronounce grapes: Hondarrabi Zuri and Hondarrabi Beltza.
These wines are a little lower in alcohol, light & bright, with lemony notes, and have a classic little bit of *spritz* that cools you off faster than a misting fan. No longer just a local wine to drink on your vacation, we currently have 8 different Txakolina(s) in our shop between $16.99-$24.99/bottle. Great on the beach. Perfect for a park picnic. Just the right perky pick-me-up after a long, hot day. The ultimate humidity fixer.
Spain just got a whole lot closer in one sip.
There is something so thirst quenching about gulping down glasses of cool red wine in the sultry days of summer. And while every red wine should be served “cellar temp” (easily mastered with about 10 minutes in a refrigerator) there are some wines that beg to be chilled a little further and enjoyed frivolously. There is a term “Glou-Glou” that gets thrown around often which means essentially the same thing.
Here are a few options that we’re loving right now:
Celler del Roure “Vermell” 2012
With the temps rising we look to other sultry places for inspiration. Travelling from Valencia, this blend of Monastrell, Garnacha Tintorera & Mando (!!!) that is a brilliant purple/ruby color in the glass. Purely expressive of red berries, licorice, and aromatic herbs. Dry, with a medium-body. Light, candied red cherry skin notes. Tasty & easy to chill and drink with clam pizza!
Finca Parera “Fins Als Kullons” 2016
Brilliant ruby colored in the glass. This is a red & white co-ferment (Sumoll, Garnacha Blanca & Xarello) made in a quaffable, non-interventionist style from biodynamically farmed, estate owned fruit & no additions of sulfur. Dry, light bodied with savory black cherry & cherry pit notes, and a bright, tart finish. 1 Liter size makes it even more BBQ friendly!
Suertes del Marques “7 Fuentes” 2014
2014 was an easy, healthy harvest without rains or excessive mist (panza de burro). This is mostly Listán Negro with some 10% Tintilla, sustainably farmed with some vines up to 180-years-old. Fermented in cement or small 700-liter open vats, some destemmed, some with full clusters, but always with the indigenous yeasts. Forty percent of the volume matured in well-seasoned, 500-liter French oak barrels and the rest was kept in concrete, and blended before bottling. Ruby with brilliant reflections in the glass. Pronounced fresh red berries, floral notes & incense on the nose. Medium bodied with subtle red fruit, cassis, white pepper and angular mineral notes.
Bodegas Fulcro “Pescuda” 2015
From Valtuille de Abajo in Bierzo by Bodegas Fulcro from native varieties (60% Alicante Bouschet & 40% Mencía) with minimal additions of sulfur. Fermented with stems and aged partially in used oak & partially in stainless steel. Deep ruby in color. Subtle red fruit, bramble & mineral notes with lively acidity and a sharp, precise finish with fine tannins.
Partida Creus “VN Tinto” 2016
A wine that we can’t even keep in stock (but with good reason)! It seems like half of Manhattan has already caught onto the Partida Creus bug, and honestly, we can’t blame them.
From a younger vineyard planted in calcareous clay, farmed biodynamically. Fermented using indigenous yeasts. Grapes here are a virtual laundry list of: Trepat, Sumoll, Garrut, Queixal de Loop, Ull de Perdiu, Garnacha & Samsó. The varietals undergo whole cluster fermentation separately, in stainless steel where it’s aged 7 months on its lees. Bottled unfined, unfiltered & without any added sulfur. Pale ruby colored. Light-bodied & refreshing with bright acidity & minerality.
As mercury rises you’ll reach for all the Whites and Rosés that are humanly possible. Keeping cool with endless rooftop parties is one of the great parts of Summer in NYC. When you’re ready to explore the realm of flavor, stop by our shop for a bottle of something Tinto to chill with.