Chablis
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Serving Chablis
The secrets for serving and tasting Chablis wines in the right conditions:
Temperature
To best appreciate all the aromas, the wine should be at the right temperature. The ideal temperature for a Petit Chablis is around 8° for the aperitif and 9-10° when accompanying food. Chablis is best served at 10-11°, a Chablis Premier Cru at 10-12° and a Chablis Grand Cru at 12-14°.
Cut open the cap
First of all, you have to cut open the cap, under the ring of the bottle neck so that the wine does not touch the cap when it is poured. Most of the time, this cap is made of plastic or metal. You can cut it with a knife, or you can use a cap opener which makes a clean cut. Then, wipe the neck of the bottle with a damp cloth.
Uncork the bottle
This should be done slowly, calmly and without too much movement. Push the tip of the corkscrew into the centre of the cork and turn while pushing gently. When the corkscrew is screwed into the cork, gently pull the corkscrew and then slowly re-screw. Continue to do this until the cork is completely removed, pulling it out slowly so that it does not break. Clean the neck of the bottle once again. Smell the cork to check that the wine is in good condition.
Decant the wine
Most Chablis wines can be served directly from the bottle. Some of them, especially those which are young and lively, are improved when decanted. Serve the wine 30 minutes later. It will then release all of its aromas and flavours. You can of course decant a wine to give a touch of elegance to your table.
The glasses
There is a glass for each type of wine. Chablis wines are best served in tulip-shaped glasses with a narrower opening. This shape of glass allows it to reveal all of its aromas.
Tips
To prevent spills, there is a very clever accessory: the drop stop. Simply place it over the neck of the bottle. It can be made of metal or felt. You can also use the drop stop, rolled up, as a pourer.
Credits : bigyouth
Photo copyrights: All the photos on the site are property of their creators and being used thanks to their very kind authorization.
(JL. BERNURY, E. DE BLAY, A. DROUIN D GADENNE J. GESVRES D. GILLET , M. JOLY H. MONNIER JP MUZARD, Image & Associés DR)