The chemistry of wine is very complicated. The interplay of sugar, alcohol, acid, and phenols in any given fermenter produces thousands of distinct reactions to produce a beverage with dozens – in extreme cases hundreds – of distinct flavors and aromas in a single glass. It can be overwhelming even for seasoned wine professionals, which is why if you look in our wine cupboards you often find that Basque delight, Txakoli from Getaria. In Basque country, wine is generally served into a simple water glass with none of the pomp reserved for Pinot Noir or fine Bordeaux. When D. Alejandro Arregui Mendizábal started making wine in 1995, he wasn’t trying to write an opus, only quench some thirsty palates in restaurants on the Kaleas of San Sebastian. Over time his estate has grown and his sons have joined the operation, but the wine is still pretty simple. Aromas of limes and green apple and spring blossoms in a summer meadow with the salty sea nearby. The palate is salty and lemony and pure and fresh, with a hint of creaminess that builds towards the lip smacking finish. Low in alcohol, high in our esteem, and perfect for pinxos.