Written on 27/09/2021
Chablis, a benchmark name
And that's it. It's all over. Our tour of Burgundy ends in the magnificent village of Chablis. It's undoubtedly one of the best-known wines not only in France, but throughout the world. It is made exclusively from white Chardonnay grapes. The village's south-southeast exposure favors excellent ripening of the grapes, giving rise to exceptional wines. Four appellations have been established for the twenty or so villages that make up the region: Chablis grand cru, Chablis premier cru, Chablis and Petit-Chablis .
Its color is like that of Burgundy wines, rather discreet with a pale yellow hue and some emerald to gray highlights, but also white-green when the wine is young.
On the nose, Chablis is 1000 times recognizable. It is extremely fresh and mineral, with notes reminiscent of flint, green apple, lemon and grapefruit. As it ages, the palette becomes spicier, with aromas of undergrowth and mushroom. There are also aromas of mint, white flowers, lime blossom and violet.
On the palate, Chablis leaves a very distinctive taste of gunflint, or even more surprisingly, mushroom. In just a few seconds, the wine is recognizable by its very strong personality. It's very dry, lively, sometimes acidic, but this balances perfectly with its beautiful finesse.
For food and wine pairings, Chablis goes perfectly with seafood, fish with sorrel or snails, white meat in sauce, or asparagus.
