Maybe this is too obvious, but Spain is most famous for Rioja. A particularly good one is La Rioja Alta Gran Reserva. A Spanish white getting some press these days is Txakoli (pronounced cha-ko-lee). It’s a light and...

on Calle Laurel and Calle San Juan, you must get up further north to San Sebastián on your next Spain visit and check out a txakoli winery or two in the Getaria-Zarautz area or the new Vizcaya txakoli museum in Leioia, outside of...

half a dozen kumamoto, kusshi, and St. Simon oysters Ruggeri Prosecco grilled sardines Txakoli Txomin Extaniz another half a dozen St. Simon oysters Marques de Irun, Rueda another half a dozen St. Simon oysters gulab jamun dahia batata...

a basque cheese listed on the board that was phenomenal too; can’t recall the nombre en espanol. The calamare en su tinta was a bit overwhelmed with su tinta, mildly cloying. My only complaint was the price of the xurmant,...

Berri, both in the Eixample. El Born has a branch of Sagrada (large, lively and packed at night for people watching) and Euskal Etxea (crowded, fun, a little rowdy as the night wears on, especially after a few txakoli). If you...

In Italy they make light reds for drinking in the summer after the vintage—e.g. Chianti, Bardolino, grignolino—but I never see those in the U.S. Summery whites: Txakoli Quincy albariño vermintino

korean-style, and he commented on how completely ordinary it was. On the plus side, they have a nice selection of white wines by the glass. We had the Txakoli and the Gruner Veltliner — both great on a hot day. Overall...

. In retrospect a time-waster and unnecessary. Wine was delicious — a Txakoli I’ve never had but loved, and a rioja that went well with the meaty bits. I plan to go back and explore more — chorizo, boquerones,...

I really trust are those gleaned from Chowhound, so if you see any stinkers on my list please let me know: El Ventorrillo Murciano (paella) Ribeira do Mino (Gallego, shellfish) Goizeko (seafood) Taberna El Almendro, Txakoli, Juana La...

in my book!), added a welcome crunch. Le Marmitako des pecheurs, refroidi aux Txakoli, patates douces au piment d’Espelette (tuna a la Marmitako (a Basque stew), cooled in Txakoli, with sweet potatoes and Espelette pepper):...

-La Cepa, mushrooms of course + 4-La Cuchara de San Telmo, canoli of morcilla. Hard to find, around the corner from where you think it is, off a little square. Worth it. In SS drink Txakoli, don’t know if you’ll find...

restaurant in the back; lots of fun, especially after a couple of txakoli. Budo has a bar for very good designer desserts. There is a good artisanal ice cream stand on c/Argenteria between Senyor Parallada and La Vinya del...

, Avocado Mousse, Queen Creek Olive Oil Txomin Etxaniz Txakoli 2007 ~~~~~ Second Course Chitarra Heirloom Pomodoro, Pecorino Raphael Palacios Godello “Louro de Bolo” 2007 ~~~~~ Third Course (choice of) Flat Iron or Halibut Vine Smoked

be a good echo to your dessert. with respect to your first course, it strikes me that perhaps your prosecco idea might work better in that slot, especially with the richness of the figs. can’t comment on txakoli—...

I haven’t tried this, but I’d think a Lambrusco would work really well. Other fizzy, fragrant (but acidic) whites that would be fun to try with Thai and Indian food... txakoli and malagousia...