Txakoli (cha-ko-li).Poured from a height (for a little CO2 injection) into tumblers thougout the San Sebastián pintxos bars, this tart, low alcohol, greenish white wine is just irresistibly refreshing. Sunday night, in particular, I drank the stuff like water, that combination of acid, a little sweetness and a dash of CO2 making for a wine of amazingly drinkable proportions.

Yet this unusual white (largely) never makes it outside of the northern coast of Spain. Today I’m in Logrono, the heart of Rioja, and Txakoli has now been replaced by Albarino from Rias Biaxas and Verdejo from Rueda.

Curious.

After drinking shedloads of the stuff I’m now convinced that Txakoli has a place in Oz too. Well, not the Hondarribi Zuria to make Txakoli, but rather the style, and I’m convinced that Hunter Sem could be a prime target.

Imagine, for a second, an early picked (even earlier than normal) Hunter Sem, bristling with green fruit acidity, yet also balanced out with just a little residual sugar. Not enough to taste sweet, but enough to refresh and satisfy, topped off with a fine frizzante to match.

It’s a wine that could easily knock most average Aussie/Kiwi Sauv Blanc off in an instant.

But I wonder if it will ever happen. Sure, we love some refreshment, but are drinkers willing to embrace a white wine so fresh and acidic?

I’m still not sure. But while I’m waiting, pass me a copa of Txakoli.

Grazias.