Idaho "Txacoli"

Is there any Hondarribi Zuri or Beltza grown in Idaho rather than the same old Syrah, Cabernet etc. I suspect the climate would be appropriate for Hondarribi.

It would be great to get Idaho "Txacoli", though please change the name as it is a DO in Spain. Better just use Hondarribi..

There are a lot of people of Basque origin in Idaho. Spanish Txacoli is overpriced because of short supply and excess demand including in Idaho.

Warren,
I've not heard of any Hondarribi being grown anywhere in the USofA, so very much doubt they have any
in Idaho....or many there even know of the grape.
Tom

There are a lot of people of Basque origin in Idaho. Spanish Txacoli is overpriced because of short supply and excess demand including in Idaho.

There are plenty of Basque-heritage folk in the Central Valley too, but I don't know if I'd want them to make a Txacoli from Bakersfield. And Txacoli overpriced?? It sells from the high-teens to upper-20's here in the US, which is about right for a trendy grape from a trendy area, I mean, look at Beaujolais: they're hitting the upper-20$ mark. If the wine is well-made from a good producer, how much do You think it should sell for?

[Jenise]

There are plenty of Basque-heritage folk in the Central Valley too, but I don't know if I'd want them to make a Txacoli from Bakersfield.

You stole my answer.

As the person with better access than most to Idahoan wines, I have to also answer that the only wines I've had from Idaho have all been from the usual suspects (Cab, chard, merlot etc) and all been quite awful, lacking consistency and professionalism even at the budget level of $10ish where the wines of the two commercial wineries I know of, Ste. Chapelle and Sawtooth, sell.

Hmmm.. so dismissive.. . I had an older Merlot from Hells Canyon some time back that was quite good.. so...there may be some hidden gems..

[Jenise]

Hmmm.. so dismissive.. . I had an older Merlot from Hells Canyon some time back that was quite good.. so...there may be some hidden gems..

Well, let me put it this way: I've been served a number of wines from both producers, and none have been even passable. Savagely green and herbaceous reds, weird whites that taste like brand new shower curtains, that kind of thing. Each one has made me wonder why Idahoans don't look to grapes better suited to their climate, like Riesling and maybe even some of Paul B's hybrids. A good chambourcin would be much preferable than a bad cabernet any day. Never had a Hells Canyon though, nor have I even seen the name around. I'll look for it!

One of the trait that I like about the Basque txakolin that I've had is the sea-waterish notes that I get. I wanna see how Idaho comes up with this flavor.

Well, let me put it this way: I've been served a number of wines from both producers, and none have been even passable. Savagely green and herbaceous reds, weird whites that taste like brand new shower curtains, that kind of thing. Each one has made me wonder why Idahoans don't look to grapes better suited to their climate, like Riesling and maybe even some of Paul B's hybrids. A good chambourcin would be much preferable than a bad cabernet any day. Never had a Hells Canyon though, nor have I even seen the name around. I'll look for it!

Right on the mark. I have distant acquaintances in Idaho and they even prefer Chateau Coors du Lite over anything else produced there.

Sad but true.

There are a lot of people of Basque origin in Idaho. Spanish Txacoli is overpriced because of short supply and excess demand including in Idaho.

There are plenty of Basque-heritage folk in the Central Valley too, but I don't know if I'd want them to make a Txacoli from Bakersfield. And Txacoli overpriced?? It sells from the high-teens to upper-20's here in the US, which is about right for a trendy grape from a trendy area, I mean, look at Beaujolais: they're hitting the upper-20$ mark. If the wine is well-made from a good producer, how much do You think it should sell for?

OK I could say the same about Albariño except there is much more Albariño / Albarinho than Hondarribi Zuri.

One of the trait that I like about the Basque txakolin that I've had is the sea-waterish notes that I get. I wanna see how Idaho comes up with this flavor.

You had a Manzanilla chaser maybe?