Pronounced CHOC-o-lee, this light bodied, pale straw-colored wine from the Basque region is much easier to drink than pronounce. The wine’s aromas and flavors of Granny Smith apples, wild flowers, baking spices, and lime zest are a great pairing with seafood salads. The wine also has a subtle briny, ocean breeze feel to the nose and finish, which match those same qualities found in squid, and the wine’s minerality plays upon the earthiness of the shiitake mushrooms. Since Txokoli, with it’s crispness and slight effervescence, is the ideal wine to cool the spicy flavors of Basque cuisine, it does the same for the spicy Asian flavors in Greg’s Squid Salad.
Txakoli is also spelled Txacoli and Chacoli, and it refers to the grape varietal. The wines are usually low in alcohol, ranging from about 9%-12% ABV, and should be consumed within 12–18 months of bottling. Once only known by wine geeks, Txacoli is gaining popularity in the United States, and finding it’s way on to more and more wine lists. Yet it is still difficult to find in wine shops, and a bit expensive for a simple white wine. For me, it’s my ideal summer wine: low in alcohol, crisp, refreshing, and a little fizzy. Also, it’s my absolute favorite wine to pair with raw oysters! GRANT
Pairs With Small Plates Menu: Beef Tenderloin Skewers with Cranberry Port Peppercorn Relish & Gorgonzola
Price $18
Also pairs well with appetizers, crab, fish, oysters, shrimp, sushi.
- Category White Wine
- Varietal Txakoli
- Region Getaria Spain
I can’t stop eating edamame with lemon, salt and pepper oh but this kicks it up and sure makes it sexy! Glad I found your post! YUMMY!!
My lips are tingling just thinking about it. I’m totally doing this the next time I make edamame, which may be today! But look out, it could turn into a classic “I’ll have what she’s having!” moment 🙂
The tingle that the red pepper flake leaves on your lips makes this appetizer sing.
I do enjoy your writing style, Greg. You made edamame very sexy and x‑rated deliciousness. I’m going to try this, this weekend — healthy, tasty and fun to eat!
Have a great weekend. 😉
I love your presentation!! The photos are so cheerful and … 🙂 sexy!!!
Love the sexy pics to go with the sexy writing — so fun and great idea!
There’s a sushi restaurant near me that will “wet this up” with some roasted garlic and red chili oil. Now… THAT, my friend, is sexy.
Delicious! High in fiber, too. 🙂
[K]
This is great! I adore edamame but rarely think about eating it during colder months. What is wrong with me?? I should clearly be eating it more often all year round and dressing it up as you have here. Fabulous, as always!
My daughter loves these things; prepared your way, I think I might love them too! Jotted down on the next shopping list!
I’m with you in the edamame fan camp!
Grrrrrrrrrrr
Given that there are no hot kisses going on in my life at the moment, I think I need to fill that void with these edamame. Emotional eating? Maybe. But edamame are so good that I just don’t care.
What better way to make edamame even more fun?
edamame like this. I usually just sprinkle them with salt, but I love your idea of making a more complex seasoning for the pods. — S
I should have known better than to read this right after picking the kids from school. And I am planning a very light, Asian dinner. Edamame would fit splendidly…
The problem is, my kids are going to love them, and I’ll feel eternally guilty:) All your fault:)
Seriously, this is a great way to spice them up and make them even more addictive. Thanks, Greg!
Well, wouldn’t you know…I enjoyed a big ‘ol bowl of edamame last night over a sushi dinner. I ate so much of it, I barely had room for my dragon role. Addicting, for sure.
I love edamame, and until recently only have had it the more traditional way (salt…) which, as you said, is excellent. We went to sushi during my birthday vacation and they served edamame with salt and lime wedges… that was amazing, and now I have to have a lime each time we eat edamame.
this looks amazing too.
Love the sexual prowess to this recipe. Can you believe I just devoured an entire bag of edamame the other night? You’re right…the stuff is so addicting. The addition of “spice” to it definitely tickles my fancy. Gonna have to give it a go next time I pop a bag.
Such steamy food writing! I am all aflutter…in a good way.
I love salty with a tad of sweet, definitely going to give this one a try!
i agree when the bowl is placed in front of me, i can’t stop… they make me hungry for sushi- since that is what usually comes right after
happy wednesday- isn’t the weather divine?
louise
i love that i have to do math on your siten:)
This is my kind of edamame! And it’s so funny that you posted it, because I was just talking about this last night on Twitter. I haven’t done it with lemon, but I bet it’s fantastic! This and a big Sapporo beer… and I’m golden!