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The meaning of «txakoli»

Txakoli (pronounced [tʃakoˈli]) or chacolí (pronounced [tʃakoˈli]) is a slightly sparkling, very dry white wine with high acidity and low alcohol content produced in the Spanish Basque Country, Cantabria and northern Burgos in Spain. Further afield, Chile is also a minor producer.

It is normally served as an aperitif and drunk within one year of bottling as it cannot be stored for longer. The most common, white, variety has a pale green color, but there are red and rosé varieties. When served, it is normally poured into tall glasses from a height, often as an accompaniment to pintxos. It typically has between 9.5-11.5 ABV.

The 18th century Palace of Mendibile in Leioa near Bilbao today houses a museum dedicated to txakoli, the Museo del Txakoli, explaining the history of txakoli and with a large collection of machinery used for making it.

This wine is called txakolin (pronounced [tʃakolin]) in Basque,[1] txakolina meaning "the txakolin". The term is attested from the middle of the 18th century onwards, occasionally also as a personal name.[2] Traditionally the general form has been txakolin, although xakolin has been documented in Iparralde. Txakoli, considered a misspelling by the Euskaltzaindia, is attested from 1985 onwards.[1][2] Derived forms are based on the root txakolin, for example txakolin-ardo (txakoli wine), txakolin-dantza (txakoli dance), txakolin-saltze (txakoli sale), txakolin gorri (red txakoli) or txakolin-etxe (txakoli house).[2]

This wine is called chacolí (pronounced [tʃakoˈli]) in Spanish, a word that comes from the Basque txakolin.[3] The first reference to the name of this wine in Spanish was vino chacolín in a document from the Basque Country in 1520.[4] The wine is occasionally called chacoli in French.[5]

Most authors assume a Basque origin but the origin of the word is ultimately unknown, except for the ending -in which frequently occurs in liquids (cf ozpin "vinegar", pitipin or txuzpin "watered wines"),[6][7] the word is obscure.

Amongst the more fanciful attempts at derivation is a suggested origin from etxeko ain (just enough for the home).[7] Others opt for a French origin as it initially appeared as a term to identify French wines in villages of eastern Gipuzkoa.[7] There are also authors who suggest a Spanish origin of the term.[7]

Until the 1980s, txakoli was a home-made wine, drunk in the Basque Country, Cantabria and Valle de Mena, and almost in danger of dying out towards the middle of the 19th century.[8][9] However, since some varieties of txakoli in the Basque Country managed to achieve denominación de origen certification from 1989 onwards,[8][10] its quality, spread and appeal have increased.

Txakoli is traditionally fermented in foudres (very old, large oak barrels) but most txakoli produced today is fermented in stainless steel vats. There are three DO certified varieties.

Related Searches

Txakoli de ÁlavaMuseji TakoliaGetariako Txakolina
Bizkaiko Txakolina

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