In the southeast corner of the Bay of Biscay at the border with France, lies the region of Txakoli, (chock-oh-lee). The region is divided between Guetaria, along the coast, and farther inland Vizcaya. The wines of Guetaria (the smallest Denominación de Origen in all of Spain) are crisp and bright, those of Vizcaya richer and higher in alcohol.

This wine is made from both red and white grapes picked when malic acids are still high and made in a production method that imparts a delicate petillance — or slight spritz. It is essentially the same as a ‘green wine’ (vinho verde) in Portuguese, and it is not completely different from the local Sidra, or cider.

Lots of green apple, lemon, lime and kiwi . Tart, very crisp with good minerality and acidit. While I am not a huge wine of the wine in and of itself, it is a great pairing with Asian or Indian food — or anything spicy or salty. A very good food and summer wine, as I like it quite chilled and it’s also only 11% alcohol. Not the greatest value at $18-20 a bottle — but it certainly is a unique wine.