This week I’m going to introduce you—if you haven’t been already—to chilled reds. (Like red wines that you should be drinking proper cold, like borderline white wine temperature.)

I swear, grilling takes every piece of meat, produce, fruit, etc. to the next level. Tofu? Grill it. Cucumber? Grill it. Lemon? Grill it. This wilted kale that’s been in the bottom of the veggie drawer for too long? I don’t know, let’s try grilling it!

So now that you’re a Txakolina expert, I'm gonna take you to the next level. This is advanced stuff, so get ready. Put on your learning hats.

Alright, true story, my friends: Txakolina is my summertime wine dream come true. ☀️ You know when you’re in the mood for something refreshing because…

Adding anything wine is one of those things that doesn’t seem quite right. Europeans, however, have been doing this for centuries (and we all know that Europeans always have the best ideas).