Chablis wine and food pairings

• Chablis wines

There are four AOC Chablis wines, all produced in the Yonne department.

They are Petit-Chablis, Chablis, Chablis Premier Cru (there are forty different climats) and the Chablis Grand Cru (7 different climats). Almost all Chablis wines are grown on a limestone plateau, and come from a single grape variety, Chardonnay. The soils of the Premier Crus and Grand Crus are composed of a sub-layer of Kimmeridgian (fossilized oysters), which lends the minerality and complexity so characteristic of Chablis wines.

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• How to enjoy a Chablis wine?

Chablis wines are rather fine and mineral, with a lemony finish.

For Chablis & Petit ChablisIf you like, you can serve the wines at a temperature of 8°. Fresh, aromatic wines can withstand this temperature.

With regard to Premiers Crus & Grands CrusIn this case, it's best to serve them at around 9°-10°. A slightly higher temperature is less likely to break down the molecules, so the wines retain their full aromatic potential. It is of course preferable to wait 6-8 years, or even longer, before tasting them. Evolving Chardonnay gives off aromas of earth and white mushroom.

• What to eat with a Chablis wine?

> Petit-Chablis

It's interesting to seek out the wine's freshness and liveliness to match it with a dish. As an aperitif, for example, with nibbles or raw vegetables. You can also accompany it with a slightly spicy guacamole toast.

> Chablis

Like Petit-Chablis, Chablis can be enjoyed as an aperitif, but like its little sister, Chablis is more opulent while retaining its lemony finish.

Favour fish dishes. Japanese dishes are ideal for this! Sushi, sashimi: the fat of the fish balances with the freshness of the wine, giving way to white fruit and floral aromas.

> Chablis Premier Cru

This time, there's a real difference between Chablis Premier Cru and "classic" Chablis.

Premiers Crus are much finer and more delicate. That's why they need to be accompanied by a finer dish too. White-fleshed fish accompanied by a butter sauce are perfect for this.

Even if it's not traditional to pair them with a Chablis, asparagus can bring a touch of bitterness that will enhance the wine's minerality.

> Chablis Grand Cru

The holy grail of Chablis vineyards: the Grands Crus benefit from the affluence of the Serein and the idyllic quality of the soil and subsoil to produce wines with great ageing potential. It is therefore preferable to wait a few years before opening a Chablis Grand Cru (around 5-6 years in average years and over 10 years in the best vintages). When we release a bottle of this caliber, it goes without saying that we propose more prestigious dishes. Sweetbreads lend themselves well to this. Very fine, creamy and round, it goes well with Chablis, which brings mushroom notes (a sign of Chardonnay evolution) and a little pep on the finish.

You can also serve it with noble shellfish such as lobster or prawns.

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