Chablis is a vineyard made up of four major appellations, all coming from a single grape variety: Chardonnay. Remarkable wines, very fine, with rare qualities. Here is all you need to know about these appellations!
Certified as an AOC since 1938, the Chablis vineyards, between Auxerre and Tonnerre, cover just under 5,000 hectares and 20 communes and hamlets. Chablis is located in the northernmost part of Burgundy: the climate is oceanic with continental influences. The region is characterised by a cool climate, with vines that are well exposed to the sun while remaining well protected from gales. The vineyards of Chablis produce only dry, fragrant white wines, made from a single grape variety, Chardonnay, which expresses itself in different ways depending on its exposure and the composition of the soil. The Chablis terroir is mainly made up of limestone and marl, running along a large valley created by local rivers dating back several millennia. Chablis has four distinct wine appellations: Petit Chablis, Chablis, Chablis Premier Cru and Chablis Grand Cru. The areas and conditions of production allow the production of wines of exceptional quality. They are above all very fine, fresh, pure and mineral wines, of a rarity that you will not find anywhere else.
Chablis, the golden gateway to Burgundy, is located 180 km from Paris and provides the region with one of the most renowned white wines in France and appreciated worldwide. Outside our borders, the success of Chablis wines has become synonymous with a white wine that is very fresh, but just as lively as it is fine. Historically, it is the French wine that the English know best and it is also one of the best selling wines in the country. Its reputation has spread around the world, to the point of being in competition with illegitimate Chablis. The fame of this vineyard goes back to Gaul, but its real development dates from the 12th century. It is due to the monks of the abbey of Pontigny, 15 km from Chablis, who spread the culture of Chardonnay.
In the heart of Burgundy, Chablis has retained an admirable charm with its solid houses topped with brown or orange tiles. With a real historical heritage and also renowned for its gastronomic specialities (the famous Chablis andouillette or Duché biscuits), the Chablis vineyards are worth a visit!
This is the most recent of the four appellations, representing 18% of the region's wine production. The terroirs of the Petit Chablis appellation are located at the top of the hillside or on the beginning of the plateau. They are made up of hard brown limestone or sometimes sandy soils, generally between 230 and 280 metres in altitude, with varied exposure. On either side of the Serein valley, the Appellation d'Origine Contrôlée Petit Chablis was established in 1944 and forms one of the crowns of the Chablis region. Chardonnay all the way, Petit Chablis is in reality nothing little like its name suggests! A pale gold wine with silver or green reflections, it is characterised by aromas of white flowers (hawthorn or acacia) mixed with notes of citrus (grapefruit, lemon) on a mineral background. On the palate, the wine is very light with a good balance of acidity and fat. It can be enjoyed young, it does not need to be aged to be pleasant to drink but waiting two years is ideal.
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Chablis is the Burgundy appellation located between the two banks of the Serein river, extending over some twenty communes. It is the majority production of the vineyard representing more than 64% of the wines produced. Chablis is a very dry white wine, of a perfect finesse with a rather clear dress, pale gold or green gold and emerald or grey reflections. The wine has a very fresh smell, with the scent of flint, lemon, green apple, accompanied by a touch of undergrowth and mushroom. On the palate, its aromas retain their freshness and purity for a long time. Dry and perfectly fine, Chablis has a unique and easily identifiable personality. The name Chablis is usurped on the five continents by wines that have no right to it. There is only one true Chablis and it comes from Burgundy! When matured, the colour of the white wine turns golden with an accentuation of spicy aromas. It can be kept in the cellar for three to five years.
Chablis Premier Cru is an AOC that represents 16% of the production of the Chablis vineyard. It is characterised by a very pale gold colour with green highlights. It has a rather complex fragrance, with an aromatic mix of iodine and mineral, with a background of undergrowth. This fragrance is accentuated by notes of citrus fruit, blackcurrant leaf and almonds. This Chablis wine is dry and lively, with a roundness in the mouth. From the most mineral, closed in its youth, to the most floral which develops aromas all in delicacy with the wire of the vintages, the Premier Cru enchants the palate. It can be kept for up to 10 to 15 years in the cellar.
Benefiting from an Appellation d'Origine Contrôlée (AOC) since 1938, Chablis Grand Cru is located in the Chablis wine region, more precisely in the Yonne in Burgundy. The production represents only 2% of the region. Visually, it is a white wine with a greenish-gold colour, of a rare perfection, which tends to turn to a light yellow when ripe. It is composed of mineral aromas of flint or gunflint with some small fruity and floral notes: lime blossom, dried fruit, honey, almonds, butter etc. Chablis has a very balanced and harmonious taste between fat and acidity. It can be kept for 10 to 15 years in the cellar, sometimes more.
Generally speaking, Chablis wines are wonderful wines for meals and aperitifs. Their freshness and aromas make them easy to match. Chablis goes wonderfully well with seafood, especially oysters, grilled fish and also all kinds of cheeses and regional specialities, which bring out the best in them. To be enjoyed as an aperitif or shared on special occasions!
The best matches with a Chablis are poultry dishes, terrines and grilled fish accompanied by asparagus. As an aperitif, Chablis balances the soft and subtle texture of sushi, exotic cuisine or other Indian dishes. For cheeses, it goes wonderfully well with goat cheese, Beaufort, Comté and Emmental. Serving temperature: 10 to 11 °C.
Petit Chablis goes perfectly with oysters, fish tartars and raw shrimp, grilled or in sauce. It is also served with small river fritters, grilled sardines and many fish. It also goes well with gougère and cheeses such as gruyère, not forgetting the traditional dishes of the region: andouillette and snails! Serving temperature: 8°C as an aperitif, 9 to 10°C at the table.
Chablis Premier Cru have great aromatic complexity, which predisposes it to numerous associations, including heated oysters and fish in sauce. The more mineral varieties will be served with fine poultry and veal in white sauce. The more open ones will work wonders with andouillettes and snails. A Premier Cru of pedigree will enhance a Chablis cooked ham, one of the local specialities. Serving temperature: 10 to 11 °C.
Ideal with high quality dishes such as caviar and foie gras, traditional Burgundian dishes such as frogs' legs, snails, but also shellfish, fish and Asian dishes. Its minerality and liveliness match perfectly with the saltiness of oysters. Serving temperature: 12 to 14 °C.
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