Basque wine is like Basque food. Just like the Pintxos at a bar in San Sebastian or Bilbao, it should be served casually, in any sort of glass and never more than an ounce or two at a time but constantly re-filled. Basque wine is crisp and bright and extends an open invitation for the next sip, just the way every Pintxo is a perfect appetizer for the next. The two go together perfectly, and in the green valley behind the seaside fishing village of Getaria, Jose Antonio Mokoroa makes perfect Txakoli. His Rosado is a blend of two native varieties, Hondarrabi Zuri and Hondarrabi Belza, picked early and bottled with a whiff of trapped CO2 to add even more zest to a wine already humming with an electric current of acid. There’s aromas of fresh strawberries, dewy roses, peach and salt. There’s flavors of fresh picked raspberries and cranberries and lime blossoms. There are crunchy salt crystals on the finish. Txakoli is always delicious, but it’s even better on sunny days with small plates.