Like Galicia, the autonomía of the País Vasco falls under the umbrella term of ‘Green Spain.’ Like its neighbor, the region is green and lush with maritime influence from the Bay of Biscay to the north. Yet it is distinguished as a region that is home to one of the oldest existing cultures: Basque. This ancient Basque area, which formerly also included Gascony, is nestled in the mountains between France and Spain.
The name País Vasco was attributed to the area by the Romans, and translates as the land of vessel makers, so-named for their skills in metal craft (the region is very rich in deposits). The Basque language itself is connected to no other known language, whose roots go back to the Stone Age (some say the Basque people were the direct descendents of Cro-Magnon). Many of the basic words revolve around raw, ancient objects like stone, tool, fire, etc.
In terms of culinary traditions, Basque cooking is also legendary and food is quite central to the culture. The restaurants of Bilbao and San Sebastián boast the best seafood in Spain, let alone internationally. The emphasis has always been on ultra-fresh ingredients, with innovative presentation. And the wines always rise to such occasions!
The key DO in this region is Bizkaiko Txakolina (biz kye koh - chok oh lee nah) which is known for producing sprightly white wines from Hondarrabi Zuri and light red wines from Hondarrabi Beltza, grown in vineyards that are at sea level with lots of maritime exposure. Traditionally, a little carbon dioxide was retained in the bottle top give a little spritz, but more serious versions are starting to emerge; particularly under labels from winemaker and País Vasco native, Ana Martin. These wines pair brilliantly with a wide range of seafood and summer picnic foods.
Sources of additional information on DO Bizkaiko Txakolina:
