Spanish Course And Wine Tasting: August 7th 2018

02 Aug 2018

We will be taking full advantage of this great weather by sampling three refreshing white wines that pair perfectly with summer dishes.

This August 7th 2018, at 7 :30 PM, you will have the opportunity to satisfy your curiosity regarding wine. All of the students from the Spanish courses are invited to participate in this wine tasting. The objective? Getting to know and appreciate the different flavors of wine produced by a wide variety of grapes.

And so, we have had the pleasure of selecting special wines; three refreshing white wines. Two wines originating from the Basque Country, the infamous Txakoli as well as a wine from Granada.


We are here in Bilbao and so, of course, it is mandatory to sample a wine from our region. The Chacoli (or known as Txakoli in Basque) is a wine, normally white, that is produced in the regions of the three Basque provinces. The principal varieties cultivated are hondarribi zuri and hondarribi beltza producing a light carbonated and with a level of alcohol inferior to other traditional wines. The majority of production is centre in wine cellars located along the Basque coast.

The Txakoli we will savour is cultivated in the province of Álava. It has a distinct varietal character, a pale but bright yellow color, with accents of "green – citrus". This wine has intense fruit aromas, unique to this variety of wine, reminding us of the peach, the apple and fresh herb with certain floral notes.

The first sip in mouth of the "Xarmant" is fresh, balanced and with a single note of bitterness. The fine touch of carbonation makes this wine playful and pleasant. While the wine makes its way through the mouth, you are able to savor how light and soft it is. The delicate aftertaste gives way to an acidic note.


This wine is also produced in the same cellar in Álava as the one mentioned above. This white Txakoli with its fresh, bright and fruity varietal character, sees its alcohol content around that of 12° and holds light carbonated notes specific to the process of fermentation. The incorporation of cryomaceration in the production process intensifies the aromas that burst impetuously in the corkage. For its freshness and its level of acidity, this wine is great paired with fish, seafood, white meats and, as another excellent alternative, can be enjoyed by itself or during aperitif. In any case, it is best to serve this wine at a temperature that doesn’t exceed 5-7 degrees.


The final wine is one from the south of Spain, precisely from the Granada region. With a blend of Macabeo, Sauvignon Blanc and Gordal, this wine is produced with grapes harvested by hand that come from vineyards of the region; after a gentle pressing, they are then macerated at a very low temperature. You may notice it has a light-yellow color with green highlights and presents to the nose as a light yet fruity wine; amongst some of the aromas, you will find notes of apple, citrus and white flowers. The first sip will present to the palate as fresh, broad and fruity with a pleasant aftertaste.

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