Chablis. One of the most famous names in the wine world, located at the north of the Burgundy region. A prime exhibit of the idea that good wine speaks deeply of its place of origin.The wines of Chablis are made from one single varietal: Chardonnay. Over there people called it Beaunois, taking the name from the close-by wine region of Beaune.
The mystery of this wine is in its area. Chardonnay grows on a limestone soil, rich with fossils and specially oysters. A long time ago, a sea covered Burgundy and Chablis, and the best Chablis vineyards grow on what used to be an area covered by sea. Even today one can run a hand through the limestone and clay soils and pick out fossilized shells and marine skeletons.
This is the sort of mystery that remains at the heart of good wine. Why does it taste like this? Even if we can’t answer with certainty the questions posed by Chablis, we can’t deny the evidence of our senses.
Chablis wine is brisk and fruity, very dry and with a refreshing acidity. In the nose, there are flavors of green apple and lemon. In the mouth Chablis delivers aromas of vanilla, lemon and linden. When older, Chablis has a golden color and is more spicy. The Chardonnay varietal gives results in Chablis unlike anywhere else. It draws its personality and character from a subsoil that is 150 million years old, and ripens in ideal conditions, in a semi-continental climate, which allow it to attain a good balance between sugar levels and acidity.
Chablis is recommended with grilled fish but is also a good companion with white meat and even curry or tandoori.