Taste: On the nose, aromas of lemon, quince, green apple, and sorrel are overlaid with sea spray and stony mineral notes. On the palate, puckering acidity and effervescence lend a practically gulpable appeal, with bright Meyer lemon, apple, and green herbs. Finishes salty and clean, begging for another sip.
Pairing: In Spain’s Basque Country, Txakolina wine is typically enjoyed with seafood. If you're snacking rather than having a full meal, try Txakolina with salty Spanish snacks known as conservas, such as tinned seafood, cured ham, olives, and nuts.
About. Gaintza and the Rise of Txakoli via Flatiron’s editorial staff.
Thirty years ago, Txakoli barely existed beyond the Basque villages where it was made. A simple, local white wine from northern Spain’s rugged Basque coastline, it was traditionally poured in local taverns to accompany seafood pintxos, fresh sardines, or just casual conversation. At best, it was a quirky regional curiosity. At worst, it risked disappearing altogether.
But in the 1980s and '90s, a handful of passionate Basque families—among them Gaintza—began investing in vineyards and modernizing wineries, determined to preserve and showcase this special tradition. Thanks to their efforts, Txakoli was rescued from obscurity and eventually earned official recognition as a protected Denominación de Origen. Its survival quickly became one of wine’s most inspiring success stories.
Now, Txakoli’s moment has fully arrived. Drinkers around the world have discovered its unique charms: crisp acidity, vibrant citrus, subtle salinity derived from vineyards perched directly above the Atlantic Ocean, and a distinctive, gentle fizz created by the traditional Basque high pour into the glass. Today, the wines of producers like Gaintza represent more than just a local secret—they’ve become essential to the vocabulary of contemporary wine drinkers everywhere.