It’s hard to pronounce Basque if you’re not born to it. Here’s a rough pronunciation guide: “Get Ari a coat Cha Colleen Ah”. Getaria is a tiny seaside village with Michelin star seafood at the head of a tiny seaside valley peppered with small wineries and even smaller vineyards. Most wine here is white, lightly spritzy from a dash of trapped CO2, but some of it is rosé, made from Hondarrabi Zuri’s close cousin, Hondarrabi Belza. These wines are similar in many ways to Basque cuisine: deceptively simple, based on fresh ingredients, and at its best in small bites. Jose Antonio Mokoroa is one of the very best in the business, and his rosé is cranberry sunshine, with aromas of pepper, pipe smoke, and white strawberry too. The palate is full of zest, both describing the star-bright texture and the lemon, tangerine, and orange flavors that linger alongside hints of smoky granite soil. This wine is happy to pair with a surprising range of strongly flavored food, since it doesn’t take itself too seriously, it would be best with playful dishes.