Category: Txakoli (page 1 of 2)

Txakolina Fest at Craft Wine and Beer

Mural design and photo by Erik Burke

I like to think of myself as an unofficial ambassador for the Basque wine, Txakolina. Apart from making it a chapter of my dissertation, which demonstrates how Euskara is used to market locally produced foods, I also just love drinking it. So, when this libation is celebrated right here in Reno at Craft Wine and Beer, it’s time to make some noise!

This year, Craft Wine and Beer’s Txakolina Fest will be on Friday, May 25th from 5-9pm. Ty Martin and his crew put on this Basque-inspired event, and seem to amp it up every year.  Here is his sneak preview of what is to come this Friday:

Between graduation parties, the first BBQ’s of the season, and all the yard work (so much yard work), we also cram in a bunch of seasonal events, and my favorite event we do might just be TXAKOLINA FEST! It’s always a hustle to get the fresh vintage of our favorite Basques wines to Reno before everyone checks out for summer, but the stars aligned this year. For your sampling pleasure, we’ll be pouring AT LEAST six Txakolina from Bizkaia, Getaria, and Alava alongside various Basque ciders. Glasses can be had all evening on Friday, May 25th, from 5pm until close with a more formal(ish) flight offering from 5p-7p. We will also smoke some chorizo from Villa Basque down Carson way. Rumor has it that some dancers from Zazpiak Bat may be just loose enough by the evening to cut a rug and show you a few steps. Lastly, in the spirit of Basque competition, we’ll have a “Best Porron Pouring” contest and lots of dancing as the night wears on. Ladies, bring your best war cry!

For the oenophiles and foodies out there who would like to learn more about this Basque wine, check out the headlines that list several must-try “Txakolinak“:

Decanter’sTxakoli: The Spanish wine style you need to try in 2018

Food and Wine’sThirty Roses to drink this summer

Forbes’ Txakoli: The Choice Wine for Spring Sipping

Hope to see you all at Craft Wine and Beer this Friday for some Txakolina sippin’!

 

 

Kerri Lesh interviewed by Basque newspaper Berria

 

PC to Monika del Valle

This past month, in between traveling from Bilbo to Donostia for the II. Sagardo Forum – Sagardoaren Lurraldea, I was interviewed by Lander Muñagorri Garmendia from the Basque newspaper Berria  about my dissertation project.  As I am constantly improving my Basque-speaking skills, we switched back and forth between Spanish and Euskara over a beer at a local bar while I described my project and findings over the last year as a doctoral student.

Here is a translated portion of the interview from Basque paper:

 

How did you come to start researching about the use of Basque on labels?

I am a [Teaching Assistant] teacher at the Nevada School of Basque Studies, and I have a small obsession with txakoli: I really like it. I study sociolinguistics, and they told me why I did not connect the two areas. In Northern Europe there is a group [of researchers/scholars] that investigates minority languages and labeling, and from there I started researching. I started with txakoli, and I continued with labels of Rioja Alavesa wine, milk,  craft beers….

Which products are used more in Basque?

Milk, and then cider. And it is  interesting what language is used to export outside the Basque Country, there is a lot of Basque. It is true that it is difficult to make different labels and each with their own destination. [In the case of wine, for example, which is why so many producers make a label focusing on the languages used by the majority, such as English or Spanish].

 

You have studied the languages chosen on beverage labels. Did you have to try a lot of wine and txakoli?

Yes, a lot. I think that I have chosen a good subject (laughter). I went to several cider houses and txakoli bodegas to study local products, and to consumers as well. For example, I carried out interviews in the txokos [gastronomic societies] of Bilbao, where they serve Rioja wine. Many people know and ask for local products, but most just ask for any Rioja wine, and not specifically from Rioja Alavesa.  It was interesting to observe that.

Does the geographic area affect [language use on labels]?

Yes, I think that in the Northern Basque Country they use a lot of symbols and it’s more folkloric. But this difference is still to be investigated, what people consume and how this language is utilized. As for the difference in the marketing of the Southern and Northern Basque Country, I think that there is a different way of living a language. I am now seeing and starting to understand how people that speak a minority language live. I previously did not understand [how this affected daily life], and from an anthropological point of view I think it’s important to see how this affects many people and causes frustration.

 

It was so great to hear from so many of you after reading the article-thank you all for the love, support, and opportunity to continue learning…

 

 

 

 

Kerri Lesh presents a panel on Basque “terroir” for the American Anthropological Association

Before heading across the better half of the continental USA, I had a chance to reintegrate with a little action in Washington DC just a couple of weeks ago. I was nervous and excited to chair, present, and  co-organized, alongside Anne Lally, the panel “Taste and Terroir as Anthropological Matter” at the annual American Anthropological Association meeting. My panel was titled “The sociolinguistic economy of terroir: constructing and marketing identity in the Basque Country”. In this paper I discussed how the concept of terroir was directly and indirectly translated into Basque within various gastronomic contexts. The result was to show how this multi-faceted concept of terroir provides a lens for looking at which components become most salient to Basques in the process, and what that in turn shows about the values portrayed in social, linguistic, and gastronomic production.

It was an amazing opportunity as I was luckily enough to secure Amy Trubek, one of my academic idols and author of “Taste of Place;  A Cultural Journey into Terroir”. It was well attended with questions to follow that provide further food for thought. Afterward, it was everyone to the bar for a round of drinks, which was my favorite part-not because I love wine, but because it is at these AAA meetings that I feel I have found my academic family. Cheers, and stay tuned to see what becomes of the panel! Rumor has it, it’s not over yet…

Bizkaia sponsors Basque products at Edinburgh Foodies Festival

The Provincial Council of Bizkaia is one of the sponsors of the forthcoming Foodies Festival in Edinburgh, Scotland (This Friday through Sunday, August 4-6), in part to celebrate a new direct air link between the capitals of Bizkaia and Scotland.

As part of the activities, which will attract around 25,000 visitors, there will be a stand showcasing Basque food and wine production as well as the restaurant industry. The stand will be serving 13 different dishes and there will be Basque music and talks about Basque culture in general.

Two specifically Basque-themed events will be part of the official festival agenda:

Aitor Garate  from Asador Etxeberri Erretegia (No 6 in Top 50 Restaurants in The World) will be speaking at the Chefs Theatre on Friday and Sunday.

‘Bizkaiko Txakolina’ An Introduction to Biscay Wines in the Drinks Theatre at 4:30 pm on Friday, Saturday, and Sunday.

 

Anchovies or Tornadoes?

I arrived in the town of Ondarroa on the second Saturday of May to observe the celebration of Antxoa Eguna 2017.  My bus had arrived a bit early, so I had the opportunity to see everyone setting up their booths in preparation to serve pintxos-all of which honored the anchovy.  As I walked around in the lovely weather, admiring this quaint little coastal town in the province of Bizkaia, I was quickly transported back to my home state of Kansas.

The sound of an air-raid siren filled the air with an ominous howl.  Unlike the famous Dorothy and Toto from the Wizard of Oz, I was lucky enough to grow up with warnings of this kind when a tornado had touched down back home in Wichita.  A small part of me instinctively felt the urge to go hide in a basement as I observed people strolling around in the sunny warm weather, free of any funnel clouds.  I later learned that the siren was a call used to notify people that fishermen were returning from sea with the catch.  As my roommate later told me, this signal meant that all hands on deck were needed to unload and get the fish prepared for their auctioning off at the market.

Pretty soon the action started with people arriving at the booths to buy their fried anchovies, croquetas made of anchovies, tortilla with anchovies, and the famous txakoli to wash it all down.  As with many celebrations in the Basque Country, plenty of eating and drinking in the street alongside the sound of the trikitixa (and a good amount of Basque-speakers I might add!) ensued.  The celebration lasted a few hours with families heading home before dinner.  Final observations: I’d take anchovy season over tornado season any day.

 

Photo from Deia, Ramon Basaldua

Deia article for Anchovy Day

A restaurateur, priest, and a rancher…

…Walk into a bar?

No!  “Un restaurador, un ganadero, y un cura…” make Txakoli!  At least that is what the label of Txakoli Uno from Goianea Bodega says.  The Bodega GOIANEA produces wine through the collaboration of Juan José Tellaetxe (priest), Jose Cruz Guinea (restaurant owner), and Jose María Gotxi (rancher).  I met two out of these three guys this last weekend here in the Basque Country during the Arabako Txakoli Eguna 2017 celebration.  This wine uses the autochthonous grapes (Hondarrabi Zuri and Hondarrabi Zuri Zerratia) from the Designation of Origin of Álava, and is quite tasty I might add! They had another version aged on its lees and in barrels that was also being served up on Sunday, but I settled on just buying a bottle of the crisper version.  The words seen on the label Bat Gara, meaning “we are one,” caught my eye as I have an appreciation for those that decide on using Basque in their advertising.  Check out the video to learn more about Txakoli Uno from Goianea Bodega, below!

Goianea Bodega Video

 

 

Craft’s love for Txakoli

It’s that time again!  If you are in the Reno area (or feel the need for an adventure to the “Biggest Little City”) this month, Ty and his gang at Craft Wine and Beer are putting together quite the Basque gastronomic experience.  I have learned over here in Euskal Herria that tasting is enhanced when able to simultaneously embrace multiple components of the Basque Culture, so check out the shindig Ty Martin has organized this month to eat, dance, and celebrate one of my favorite wines and the land from which it “stems,” the culture in which it is “rooted” ( bad wine jokes anyone?).

Check out Ty’s announcement as seen in his newsletter:

Next, Txakolina. It slipped out of our normal comfort zone last year but we’re back on track this season. As you can see from the photo that greeted you at the top of this missive we’re loaded for bear. We’ve got a few more tricks up our sleeve, including smoked chorizo from Villa Basque Deli, cidre’ on tap, and if we’re lucky, a few dancers from the Zazpiak Bat dance club. We’ll also be celebrating some May birthdays so if you want to toast some fantastic wine and shake a leg come on down on Sunday,

May 21st from 2p-6p. Flights, glasses, and food will be available.

 

It appears the three provinces of the Basque Autonomous Community are represented well here, and the warmer weather is the perfect time for indulging in this juice..so hit up Craft, drink txakoli, dance and be merry!

 

 

Txakoli & Music: CBS friend offers innovative masterclass in Basque cultural symbols

This past Saturday, April 15, as part of the 2017 Basque Fest celebrations held to introduce Basque culture to Easter vacation visitors to Bilbao, CBS friend Sabin Bikandi of the Aiko group, together with Alvaro García and Amaiur Cajaraville, offered up a lively, informal, and instructive talk and performance at the Basque Museum in Bilbao around the theme of txistu (flute) music and txakolina, the emblematic Basque wine, sponsored by the Bizkaiko Txakolina designation of origin.

Ever the consummate showman, Sabin explained several features of Basque culture with his usual good humor and panache, from the txistu itself–the Basque three-holed pipe or flute–to txakolina of course, a generous glass of which was served to audience members, but also how to wear a txapela or Basque beret, and what music means to him; in short, that music and dance are one and the same organic whole, and that music, dance, and txakolina were all important elements of the erromeriak or public outdoor dances that were traditionally held in the Basque Country.

Check out Alejandro Aldekoa: Master of Pipe and Tabor Dance Music in the Basque Country, Sabin’s wonderfully evocative portrait of a master txistularia or txistu player, Alejandro Aldekoa; a work that also addresses broader issues of Basque music and dance.

And if you do like Basque music and dance be sure to check out the book/CD/DVD Urraska: A New Interpretation of the Basque Jauziak Dances as Interpreted by Sagasta, an all encompassing exploration of these representative Basque dances.

 

 

Wines of the Basque Country: “Springing” for a bottle of Txomin Etxaniz Txakoli

Spring time is approaching (believe it or not), and for me one of my favorite warm weather activities is sitting on a patio with a refreshing rosado or rosé wine.

As promised, I intend to share some of the benefits of doing fieldwork in a place that is world-renowned for their gastronomy.  I am excited to share that I had an interview with one of the most prominent txakolineros here in the Basque Country.

Txomin Etxaniz, as I have been told by many, is considered a founding father for the Getariako Txakolina Denominación de Origen.  I was therefore thrilled to have the opportunity to interview Mikel, who’s grandfather is the nephew of Txomin Extaniz himself.  Mikel’s father was one of the men responsible for starting the Denominación de Origen (Designation of origin) in 1989, which originally grew from the seven families that were involved.   It was much earlier, however, that the family was written into the history of viticulture in the region.  In 1649, the Gipuzkoa Protocol Archives mention Domingo de Etxaniz as being linked to growing vines in Getaria.  The family and team still produce this relic of Basque viticulture that started well before Basque gastronomy became world-famous.  From my personal experience, it is one of the most popular labels you can find in the United States for Getariako Txakolina D.O.   

I don’t know if there is anything better than drinking this rosado on a hot summer’s day.  This is the Basque version of the label, while it is translated into English in the United States.

(Txakolin Gorria, translates tored” txakoli, versus the txakolin beltza which means “black” txakoli-much like the French use of “noir” in Pinot Noir).  The acidity seems to be perfectly balanced by the fruitiness that results from mixing the hondarrabi beltza varietal with the better known white hondarrabi zuri (white varietal).  Take it a step further by pairing it with seafood, a creamy brie, or strawberries, and your tastebuds will jump for joy.

While this is a fairly easy find in the United States, which demands much of the rosado production, there’s nothing like drinking this beauty here, close to its roots in Euskalherria.  Did I mention this place comes with a view?

To find this young, zippy wine in the US, you can check out websites like: Wine Searcher

Check out the producer’s website: Txomin Etxaniz

Here is a line-up of all their delicious fermented grape products: 

Stay tuned for more wine and food recommendations fresh out of the Basque Country.  Still to come is this family’s espumoso and late harvest wine (pictured above)!

Cheers, or as they say in the Basque Country, “Topa!”

Basques abroad

It is hard to believe I am finally here in the Basque Country.  I’m tempted to say that I’ve waited a long time to get here to Euskalherria to start my fieldwork, but that wouldn’t be a completely accurate statement.  I could even say with some certainty that this year’s work and life in the Basque Country will represent both a reduction and culmination of my life’s interests and experiences, however, that would be limiting to the extensions of those same interests which lead me here:  languages, culture, wine, travel, food, diversity, and making connections with people around the world.  So, before sharing the amazing experiences I’ve already had while studying here, I would like to highlight those which were had before my arrival to the Basque Country this January.

Knowing I would be conducting fieldwork here for a whole year, I wanted to take advantage of the time and opportunity to travel to South America with my father.  In 2014, I spent an amazing time learning about the production and wine-making process in Casablanca, Chile.  With so much Basque heritage there, I was delighted to discover that the Basque diaspora still held its roots firmly planted in this South American country.  Finding the popular Basque wine called Chacoli was an adventure I won’t forget (see previous blog to read more about Chacoli in South America), discovering the ways in which a culture can change and be maintained across the globe.  But before returning to Chile, my dad and I checked out some Basque culture in Argentina.

I had come to know of a Basque restaurant from a man who had wandered into the Center for Basque Studies  before my departure.  He told me about his family and how one of them had started a restaurant in Buenos Aires.  I mentioned I’d be heading there soon, so he gave me the information to find Leiketio.  The food and drink which combined aspects of both Basque and Latin American cuisine were amazing. However, the most satisfying part of the meal was being able to use the little Basque I had acquired from the previous summer to speak to a server who had recently moved from the Basque Country.

My second encounter with Basque culture in South America happened after my dad had returned to the US, and I had moved on for my second visit to Chile.  I was in the beautiful, historic town of Valparaiso, listening to music and enjoying the warmer weather when a couple had passed me speaking Basque.  I started talking to them and found out they were the band Niña Coyote and Chico Tornado (and very well known I might add in the Basque Country! See below for a clip of their music).  Also turns out the family of one of the members lived on the same street that I currently live now here in Euskalherria!

Just goes to show that si, el mundo es un pañuelo! Hau bai mundu txikia! It’s a small world!

I hope to keep making these cross-cultural connections over the next year here.  Stay tuned for more adventures in fieldwork from here in Euskalherria!

 

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