Hiruzta Hondarrabi Zuri

Hondarrabi Zuri is the white grape of Spain's Basque coast, where it is made into the dry, high-acid Txakoli style. The listing for this bottle gives Massachusetts as the appellation, Esplanda as the producer and a red category, so how closely it follows the traditional style isn't confirmed here. The notes below describe what wines made from this grape usually show, not a measured profile of this bottle. Expect a light-bodied, bright wine with little to no tannin. Hondarrabi Zuri typically gives green apple, lemon and lime peel, sometimes a touch of white flower or fresh herb, over a saline, mineral edge. Acidity is the defining feature and is often sharp. Oak is rarely used, since the grape's value lies in its freshness. Finishes tend to be short to medium and clean. Some bottlings of this style carry a faint spritz from fermentation, which is normal and adds to the lively feel. If this bottle turns out to be a true red, treat it as a light, low-tannin wine and serve it a little warmer than the guidance below. The high acidity and salinity suit shellfish, oysters, grilled sardines, fried calamari, anchovies and salt cod. They also suit vinegary or briny dishes such as escabeche, pickled vegetables and green salads. Fresh goat cheese and lightly dressed tapas work well too. Rich, heavily sauced dishes would overwhelm a wine of this build. For a wine in this style, serve well chilled, around 7 to 10°C (45 to 50°F), so the acidity stays crisp. It does not need decanting. If you want to emphasize the spritz, which is traditionally done in the Basque Country, pour from a height into a wide tumbler. Otherwise, a standard white wine glass or a small tulip glass keeps the aromatics focused. Wines of this type are made to be drunk young, usually within a year or two of the vintage, while the fruit and acidity are at their most vivid. They are not built for cellaring, so open this bottle soon after buying it.