Wine of the Week

Lasalde Elkartea

Lasalde Elkartea, one of the original 10 growers to build the Getariako Txakolina DOP in 1990, is actually the result of a union of two farms, Akarregi Txiki and Lasalde, that collaborated for many years before formally uniting their operations. The 42 acres project, focused on indigenous Basque varieties, is located few miles away from the Bay of Biscay, with Lurdes Zubizarreta and her son Iker Eizmendi leading the estate. Lurdes manages the winery and cellar, and Iker tends to the vineyards, as well as to their flock of sheeps. They produce two wines under their 'Balea' label —‘balea' means 'whale' in the Basque dialect: the label celebrates the now bygone whaling tradition of northern Spain, where fisherman and whalers would trade daily catch for vino. Both their white and rose feature the local Hondarribi Zuri and Hondarribi Beltza grape varietals. The wines are fermented with native yeasts in stainless steel, and then aged on their lees. As the wine is not racked, a small amount of CO2 is captured, creating Txakoli's signature refreshing spritz.



Lasalde Elkartea Balea Txakoli Blanco 2024

Basque Country, Spain 

$19.99, $17.99 for Wine Club Members

On the nose the Balea Blanco opens with marine-salinity, melon, citrus, and green apple, and light herbal hints. The same profile characterized the crisp, mineral palate, and the zippy spritzy finish.

This fun white is the perfect aperitif, but excels if paired with basque pintxos like “Txangurro” (sautéed spider crab with onion and leeks), “Bacalao al Pil Pil”, “Pimiento de Gernika Frito” (small green pepper, fried and salted), or “Tortillas de Patatas” served on warm bread.

95% Hondarribi Zuri, 5% Hondarribi Beltza



 
Txangurro by Euskadi Basque Country & Bacalao Al Pil Pil by Basco Fine Foods 

Lasalde Elkartea Balea Txakoli Rosé 2024

Basque Country, Spain 

$19.99, $17.99 for Wine Club Members

This rosé reflects the coastal influence of the Basque northern region with its bright, crisp character, offering vibrant red fruit flavors of watermelon and berries, balanced by a subtle touch of salinity, minerality and a natural light fizz.

The Balea Rosado, slightly fuller-bodied than the Blanco, is a great pairing for all things pickled, salads, grilled vegetable and white meat skewers, and wonderful with pintxos such as “Solomillo con Foie y Pedro Ximénez” (beef tenderloin and seared foie gras with sweet sherry glaze), “Jamón Ibérico con Pan y Tomate”, “Txaka” (surimi and mayonnaise creamy mix on toast), and “Huevos Rotos con Jamón” (fried potatoes topped with soft egg and ham).

60% Hondarribi Zuri, 40% Hondarribi Beltza

 
Jamon Iberico con Pan y Tomate from The Two Bananas & Txaka from Basco Fine Foods

Ribas del Cua Mencia 2023

Castilla y Leon, Spain 

$19.99, $17.99 for Wine Club Members

Founded in the late 1980s, Ribas del Cúa is a family-run winery that consolidated over 250 micro-parcels under Finca Robledo estate. Located along the Camino de Santiago near Cacabelos, the estate now spans 150 acres by the banks of the Cúa River, devoted primarily to Mencía varietal, with small plantings of Tempranillo, Cabernet Sauvignon, and Merlot. Today, the women of the family lead the project, guided by enologist Ana Martín, balancing innovation with a deep respect for the land and winemaking tradition.

Finca Robledo sits at 1650-1950 feet above sea level on deep alluvial soils rich in clay and rounded river stones —“cantos rodados”. North-facing exposure tempers the region’s warmth, extending the fruit ripening period, and preserving acidity and aromatics. The Mencia grapes are handpicked and whole-berry fermented at low temperatures in stainless steel vats. Aging also takes place in stainless steel vessels, contrasting strongly with the classic oak-aged winemaking of other Bierzo Mencías. The result is a vivid, approachable expression of Mencia, that is balanced, fresh, and bottled young for early enjoyment.

Bursting with raspberry, black cherry, cassis, and blackberry, and hints of tropical fruits, this red is vibrant, with brisk acidity, soft and approachable tannins, subtle notes of mineral and spice, and a long finish.

This wine, surely ideal to be paired with pastas, pizza, and spicy potato dishes, would be a lovely and more tradizional companion for hearty pintxos featuring pork, such as “Morchilla con Manzana”, "Botillo" or Chorizo, or stuffed mushrooms with ham, garlic and herbs —"Champiñones Rellenos de Jamon y Ajo”.

 
Botillo by Chef H. Delgado & Champiñone Rellenos de Jamon y Ajo by Cookpad