Pintxos

" Tapas in Basque version"

A traditional activity in the Basque country (one of the northern regions of Spain) is barhopping before lunch of dinner, which is essentially a regional sport. Bar counters display numerous pintxos, the equivalent to tapas in other areas of the country. Making the rounds consists of popping in and out of several bars, usually the same ones every day, grabbing a pintxo and drinking a txikito (a small glass of wine) in each one. It is a way to meet friends an acquaintances without arranging a specific date, before heading home for a proper meal.

Cheeses are among the typical pintxos found in the region's many bars, with Idiazábal, produced in Navarra as well, the most highly regarded. The sheep's milk cheese holds such importance for the Basques that a contest to judge the best artisanal Idiazábal cheeses is held every September in the town of Ordizia, in Guipúzcoa.

Our Pintxos Selection

• Smoked Fish and Fruit Pintxos: Smoked fish and fresh fruit make a perfect match when combined in this recipe and served as an appetizer. Smoked salmon is now ubiquitous in Spain, particularly in the cities. Less evidence is traditional bacalao (salt cod), for which smoked mackerel is a substitute here.
• Piperada. Piperada is a filling egg dish, which makes a delicious brunch, and it can also be served as a tapa. A popular variation of this recipe serves the piperada on toasted bread rounds dripping with butter. Either way, this simple egg dish is sure to become a part of your culinary repertoire.
• Gildas: Gilda means lollipop, and the classic Gilda is a simple assembly of a guindilla (Spanish chile pepper), an anchovy and an olive. The combination of good-quality pinkish anchovies, smallish, crisp, unwrinkled chillies and a freshly pitted olive produce a sophisticaded mélange.
• Prawn and Bacon Brochettes: The Spanish love bacon, which we cure and air-dry in the same way as our famous jamon. This combination of prawns and bacon is inspired and very popular, and can be found at most Tapas bar, as well as in many banquets and receptions. It is an ideal treat for your guests when having a party at home!
• Gildas: Gilda means lollipop, and the classic Gilda is a simple assembly of a guindilla (Spanish chile pepper), an anchovy and an olive. The combination of good-quality pinkish anchovies, smallish, crisp, unwrinkled chillies and a freshly pitted olive produce a sophisticaded mélange.

Basque Wines

Rioja Alavesa, one of the three subregions of the La Rioja wine-producing area, is in the Basque province of Alava, an the wines from there are much lighter and fruitier than the ones from the other two sectors.

Txakolí is a distinct wine made from grapes - Ondarribi Beltza for the reds,  Ondarribi Zuri for the whites - cultivated in the provinces of Vizcaya and Guipúzcoa (Bizkaiko Txakolina and Getariako Txakolina DOs). Generally young, light, and fresh tasting, it is available everywhere in the Basque Country, but specially in coastal areas, where it is a perfect match for seafood. Its effervescence makes it comparable to young whites from Penedès and Rías Baixas.

Cider has long been drunk in Basque Country as well, but the wine drinking, perhaps because of the proximity to the Rioja region, is of greater cultural importance.

Our basque wine selection...

Fernando Remirez de Ganuza - Reserva - 2000: Wine Spectator - "This rich red shows dark yet alluring flavors of coffee, plum, prune and tobacco. It has a silky texture, firm tannins and a long finish. Sophisticated and harmonious; it should develop nicely. Drink now through 2015. 500 cases imported. 93"

Txomin Etxaniz - Txacoli (Chacolí) 2004: The Basque Country's fresh, white wine, called txakoli on home ground and chacolí elsewhere in Spain , is produced in the Region's three provinces. The DO, which encompasses the growing area in the province of Guipuzcoa (Gipuzkoa), is called Getariako Txakolina in Basque.

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Idiazabal Sheep's Cheese Lightly Smoked 2.2 Pounds - Aged Basque Cheese

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