Tag: Txakolina (page 1 of 2)

Kerri Lesh talks “Txakolina” on Academic Minute and NPR podcast

Just before the Thanksgiving weekend on November 20th, Academic Minute featured a series of pieces about various drinks, to include beer and caffeinated beverages. Among the academics featured, Kerri Lesh presented on Txakolina–“a hard to define wine.”

As a cultural and linguistic anthropologist and Certified Specialist of Wine (CSW), Kerri’s research examines the use of the Basque language, Euskara, in the creation of value for marketing local gastronomic products.  Her dissertation, divided into chapters on various Basque beverages, analyzes how each product distinctly functions in various markets when using Euskara to promote it.  One of her chapters looks at the various ways in which the traditional Basque wine, txakolina, is advertised and commodified to create value for the product as well as the Basque language.

Her piece that is featured can be found here on Academic Minute and on NPR’s podcast, discusses the uniqueness of this locally produced Basque wine, and the uncharacteristic ways in how it is defined. Aside from her love of food and wine, the aim for Kerri’s dissertation is to demonstrate ways in which value is created for the Basque language in contribution to language normalization.

Kerri plans to defend her dissertation this upcoming May, and to teach a course during the first session of summer titled “Consuming Identities: Food and Drink as Cultural Heritage.”

 

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’!

 

 

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.

 

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!”

Rockin’ the foodie charts-Basque represent!

Out of the top  10 restaurants in the world, only two are from the same “country,” one of them being from the Basque Country more specifically. And, even more impressive than that, out of the top 20 restaurants in the world, a whopping FOUR (that is 1/5th everyone!) of the restaurants are from the Basque Country!

Juan_Mari_and_Elena_Arzak

Juan Mari Arzak and his daughter Elena, who jointly run the Arzak Restaurant in Donostia-San Sebastián. Photo by Javier Lastras, via Wikimedia Commons

Within the Top 20 are:

#6 Mugaritz

#13 Asador Etxebarri

#17 Arzak

#19 Azurmendi

What does this mean for the Basque people?  Well, many things I assume, but I’m guessing it has and will continue to bring in more awareness of Basque culture and its talents and adaptability in the modern world.  This combination of nostalgia and invention go hand-in-hand to continue giving recognition to and set these people apart in the globalized society.  And this may in part be exactly what the culture needs to stay alive.

Click below for the full list of restaurants:

http://www.theworlds50best.com/

Talking Txakoli, with sommelier Mikel Garaizabal

What are the chances that Jaialdi-one of the largest Basque festivals in the world and celebrated only once every five years-would take place the summer after I start my studies at the CBS in Reno?!

Thanks to a couple of acquaintances and friends of friends, I was able to get in touch with sommelier Mikel Garaizabal at Jaialdi. As someone who has worked in the wine industry and has been studying for the CSW (Certified Specialist of Wine exam) it was quite an honor to meet this man who is also an enologist at Mendraka winery (website in progress) making txakolina, expert in working with Tourism and Hospitality,  and an author of four books, one of my favorites-the award-winning Txakoli de Bizkaia. El Viaje (Txakoli of Bizkaia: The Journey). Mikel graciously made time for our interview despite his busy schedule, and displayed his enthusiasm as he shared his knowledge of wine and travel.  Over the course of the interview, we talked about the history of Txakoli, and a bit about similar wines made in Chile that are remnants of the Basque diaspora.  For more information on Mikel Garaizabal check out his website and video below.

http://www.catarvino.com/ (In Spanish and Euskera)

http://www.catarvino.com/portfolio/partes-de-la-vid/ (In Spanish)

17012011_81841_garaizabal

Boise TV station reports from the Basque Country

As a warm-up for the impending celebrations to be held at Jaialdi 2015, Boise TV station KTVB, Channel 7, has been spending time in the Basque Country as part of its Live Tour feature.  The tour also features a blog about the experiences of reporters Xanti Alcelay, Brian Holmes, and Mark Johnson.

Basque-Live-Tour-Web-header-2015

Basque Live Tour Web Header, from KTVB.com

The reports cover multiple aspects of Basque culture, with a special emphasis on links between Old and New World Basques and a general focus on significant aspects of Basque popular culture such as gastronomy and sports.

Check out the report on how efforts are being made in both the Basque Country and via Basque Studies at Boise State University to promote the Basque language here.  And see how one young man of joint Basque and American heritage is aspiring to make the grade as a professional soccer player with renowned team Athletic Bilbao here.

If you’re interested in reading more about some of the topics covered in the Live Tour, the CBS publishes books on many of these same subjects. For example, in Basque Pelota: A Ritual, an Aesthetic, Olatz González Abrisketa offers the most in-depth study to date in English of this traditional sport, focusing on the extent to which it is embedded within Basque cultural values.

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