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The Chablis to enjoy is in reality 100% Chardonnay from cold-climate northern Burgundy. The coldness traps acidity whereas the 150 million year old soil of Kimmeridgian Limestone - loaded with fossilized oyster shells - imparts noticeable amounts of minerals. Obviously this isn't your new world chardonnay. The Chablis region also maintains a Appellation D'Origine Controllee system with four classifications: Petit Chablis, Chablis, Chablis Premier Cru, and Chablis Grand Cru. The first two are broader in nature; while the second two consist of specific climats - or micro-terroirs.
During a #PureChablis tasting last week, Chef Ryan Hardy and Wine Director Arvid Rosengren of NYC's Carlie Bird restaurant lead a discuss of five Chablis wine and the appropriate food pairing for each. I will update this post with links to these pairings when they become available. In the meantime, here are the wines we tasted:
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Chablis “Vauprin”, Roland Laventureux, 2014 ($26) - The appellation village of Chablis is produced in a specific list of communes. This "village" level wine is from a single vineyard and possesses tropical fruit and citrus, mint, chalky minerals, and fresh acids. Very delicious. Food pairing: Razor Clams, Fennel, and Pickled Chiles
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Chablis Premier Cru, Fourchaume, William Fèvre, 2014 ($45) This wine is from the right bank, right next to Grand Cru plots. Fourchaume is well known among Chablis lovers and for good reason. The wine is excellent: green apples and lemons, hefty dose of minerals, bombastic acids.
Chablis Grand Cru, Valmur, Jean-Claude Bessin, 2014 ($54) Chablis Grand Cru accounts for only 2% of Chablis production. As Rosengren noted, this wine is "both rounder and more muscular at the same time". It is fantastic: pineapple aroma, saline and minerals, rounder, chalky, and strong acids.
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