Tag: Basque country

Pouring from On High to Toast July with Ameztoi Getariako Txakolina Rubentis Rose

Ameztoi Getariako Txakolina Rubentis Rose is comfort food for us. (Yes, wine is food!) Since this frizzante wine comes from the Basque Country and because of the area's climate and soil conditions it fits our 2020 year of terroir, we are featuring it this month

We are longtime fans of Txakoli wines. We discovered them many years ago at Jose Garces restaurant Tinto in Philadelphia. On our return, Howie Ruben of Bauer Wine & Spirits ordered it for us and kept us supplied with this summertime favorite.

Then came Select Oyster Bar where we found a new wine mentor Michael Serpa who shared our love of Txakoli. He educated us about the speed pourers that made pouring this wine on high to activate the bubbles a bit easier.

If you would like to learn more about the terroir and special way the grapes for Txakoli are grown, here's a video of chef and humanitarian Jose Andres visiting a vineyard from his TV series Made in Spain.

Trying wines from different places, made with different grapes, and produced by different methods adds spice to our monthly ritual. Since 2007 we have raised a glass of sparkling wine to greet each new month!

We purchased our bottle at Bauer Wine and Spirits for $22.00

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Words: Penny & Ed Cherubino
Photos: ©2015- 2020 Penny & Ed Cherubino

July 1, 2020
Txakolina Extends Summer Fun

We discovered Txakolinas a few years ago and really enjoy these light, bright Basque wines. They're a perfect match for the type of foods you crave on a warm summer night. This particular one is Txakoli Ameztoi. It's one of those rare wines that actually has the flavor of fresh, green grapes. It might also remind you of a green apple– dry, crisp, refreshing, and thirst quenching.

Here's a link to a New York Times article, by Eric Asimov, on Txakolinas including this one. And he gives this note on pronunciation, "In Basque it is mostly rendered as Txakolina (pronounced chock-oh-LEE-nah), but almost as often it shows up as Txakoli (CHOCK-oh-lee)."

Txakolina, a Tongue-Twisting Name for Simple Pleasure

Only 10.5% alcohol makes them easy to enjoy.

By the way, we love to explore the food of a region with a wine. Over the years we've built a pretty good cookbook collection. One of our key reference books for Spanish food is 1008 Recipes by Simone and Inés Ortega. It's sort of the Joy of Cooking of Spain.

What's on your food lover's shopping list? Shop Amazon for all your kitchen & dining needs and support this site!

Details:

Words: Penny & Ed Cherubino
Screengrab courtesy of Alimentum

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

Related articles

Basque Country Supper: Recreating Happy Memories

Some help Basque Phrases

Why you should visit the Basque country (part one)

Edible Boston Fall 2012 Issue Around Town Now!

Alimentum is Our Friday Link

September 10, 2012
Txakolina Extends Summer Fun

We discovered Txakolinas a few years ago and really enjoy these light, bright Basque wines. They're a perfect match for the type of foods you crave on a warm summer night. This particular one is Txakoli Ameztoi. It's one of those rare wines that actually has the flavor of fresh, green grapes. It might also remind you of a green apple– dry, crisp, refreshing, and thirst quenching.

Here's a link to a New York Times article, by Eric Asimov, on Txakolinas including this one. And he gives this note on pronunciation, "In Basque it is mostly rendered as Txakolina (pronounced chock-oh-LEE-nah), but almost as often it shows up as Txakoli (CHOCK-oh-lee)."

Txakolina, a Tongue-Twisting Name for Simple Pleasure

Only 10.5% alcohol makes them easy to enjoy.

By the way, we love to explore the food of a region with a wine. Over the years we've built a pretty good cookbook collection. One of our key reference books for Spanish food is 1008 Recipes by Simone and Inés Ortega. It's sort of the Joy of Cooking of Spain.

What's on your food lover's shopping list? Shop Amazon for all your kitchen & dining needs and support this site!

Details:

Words: Penny & Ed Cherubino
Screengrab courtesy of Alimentum

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

Related articles

Basque Country Supper: Recreating Happy Memories

Some help Basque Phrases

Why you should visit the Basque country (part one)

Edible Boston Fall 2012 Issue Around Town Now!

Alimentum is Our Friday Link

September 10, 2012
Txakolina Extends Summer Fun

We discovered Txakolinas a few years ago and really enjoy these light, bright Basque wines. They're a perfect match for the type of foods you crave on a warm summer night. This particular one is Txakoli Ameztoi. It's one of those rare wines that actually has the flavor of fresh, green grapes. It might also remind you of a green apple– dry, crisp, refreshing, and thirst quenching.

Here's a link to a New York Times article, by Eric Asimov, on Txakolinas including this one. And he gives this note on pronunciation, "In Basque it is mostly rendered as Txakolina (pronounced chock-oh-LEE-nah), but almost as often it shows up as Txakoli (CHOCK-oh-lee)."

Txakolina, a Tongue-Twisting Name for Simple Pleasure

Only 10.5% alcohol makes them easy to enjoy.

By the way, we love to explore the food of a region with a wine. Over the years we've built a pretty good cookbook collection. One of our key reference books for Spanish food is 1008 Recipes by Simone and Inés Ortega. It's sort of the Joy of Cooking of Spain.

What's on your food lover's shopping list? Shop Amazon for all your kitchen & dining needs and support this site!

Details:

Words: Penny & Ed Cherubino
Screengrab courtesy of Alimentum

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

Related articles

Basque Country Supper: Recreating Happy Memories

Some help Basque Phrases

Why you should visit the Basque country (part one)

Edible Boston Fall 2012 Issue Around Town Now!

Alimentum is Our Friday Link

September 10, 2012
Basque Country Supper: Recreating Happy Memories

Sometimes we gather food to recreate a happy memory. A recent Basque themed supper did just that.

We fell in love with Basque food in Philadelphia back in 2007. Preparing for the trip, Penny had scoured the area’s Chowhound boards and booked a table at a new restaurant called Tinto. As we’ve said so many times since then, “If we’d had a week in Philadelphia, we would have eaten at Tinto every night.”

Wine, cheese, ham, olives, and bread combine for supper with terroir!

We love grazing on small plates. At Tinto, those small plates were perfect gems. When we want to bring back some of those memories, we stop at a place like Formaggio Kitchen and tell the staff we want a Basque experience. They will then lead us to the flavors of the region.

The rosey Jamón Serrano seems to call out for a Txakolina Rosé like the one above from Ameztoi. We like both their rosé and their crisp, thirst-quenching white. If you haven’t discovered Txakolina, summer is the time to introduce it to your personal wine list.

The cheese is from the French Basque side of the Pyreness, Ardi-Gasna Pardou. It’s a rich, aged sheep’s milk variety with an edible rind and proper, sheepy punch.

Some good bread and olives filled out our tray. The flavors share the terrior of the region. You might want to return to a different region of Spain, to Turkey, or to Paris. Gather the best of what Boston has to offer from your favorite place and make yourself a supper filled with memorable flavor.

What’s on your Summer Fun shopping list? Shop Amazon Everything You Need for Summer Fun and support this site!

Details:

Words: Penny & Ed Cherubino
Photography: © 2012 Penny & Ed Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers’ comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

Related articles

A Rosé Amongst the Thorns

Food Tips for Shakespeare on the Common

Happy Summer: We Declare Rosé Wine Season Open!

August 7, 2012
Basque Country Supper: Recreating Happy Memories

Sometimes we gather food to recreate a happy memory. A recent Basque themed supper did just that.

We fell in love with Basque food in Philadelphia back in 2007. Preparing for the trip, Penny had scoured the area’s Chowhound boards and booked a table at a new restaurant called Tinto. As we’ve said so many times since then, “If we’d had a week in Philadelphia, we would have eaten at Tinto every night.”

Wine, cheese, ham, olives, and bread combine for supper with terroir!

We love grazing on small plates. At Tinto, those small plates were perfect gems. When we want to bring back some of those memories, we stop at a place like Formaggio Kitchen and tell the staff we want a Basque experience. They will then lead us to the flavors of the region.

The rosey Jamón Serrano seems to call out for a Txakolina Rosé like the one above from Ameztoi. We like both their rosé and their crisp, thirst-quenching white. If you haven’t discovered Txakolina, summer is the time to introduce it to your personal wine list.

The cheese is from the French Basque side of the Pyreness, Ardi-Gasna Pardou. It’s a rich, aged sheep’s milk variety with an edible rind and proper, sheepy punch.

Some good bread and olives filled out our tray. The flavors share the terrior of the region. You might want to return to a different region of Spain, to Turkey, or to Paris. Gather the best of what Boston has to offer from your favorite place and make yourself a supper filled with memorable flavor.

What’s on your Summer Fun shopping list? Shop Amazon Everything You Need for Summer Fun and support this site!

Details:

Words: Penny & Ed Cherubino
Photography: © 2012 Penny & Ed Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers’ comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

Related articles

A Rosé Amongst the Thorns

Food Tips for Shakespeare on the Common

Happy Summer: We Declare Rosé Wine Season Open!

August 7, 2012