Chablis

Chablis is the largest of the 4 appellations, in terms of the planted and defined surface area. Planted on the slopes exposed to the north and east and on the plateaux, this diversity makes the appellation more difficult to characterise. Chablis differentiates itself through its structure, its persistent flavour and volume on the palate. With age it becomes slightly more golden and spicy. On the palate, its aromas retain their freshness. Very dry and delicate, Chablis has a unique, immediately recognisable character.

Chablis is a perfect accompaniment to seafood or grilled fish, but also to more exotic food, such as curry or tandoori dishes. A wonderful aperitif, Chablis can also balance out the soft and subtle texture of sushi. With cheese, it is best served with goat’s cheese, Beaufort, Comté and Emmental.

It can be enjoyed young (2-3 years) but is also suitable for ageing. Its yield is limited to 60hl/ha.

Serving temperature: 10 to 12 °C.

Credits : bigyouth

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