The wine behind the photo: #2 Chablis

If you’ve never tasted a Chablis ….. it’s time you did! Chablis is the perfect expression of terroir driven Chardonnay. Forget Yellow Tail or Naked Wines, these wines are part of the globalist movement to dumb down our tastes and senses with their blended, no character, supermarket juice! Terroir driven wines vary and give us choices ….. Chardonnay which is fruity or with mineral qualities, simple or complex, buttery or oaked. Would you like a choice or are you a sheep being led by the global brands?

Wines from Chablis are frequently described as having citrus and white flower aromas with dry, lean, light-bodied flavors of citrus, pear, minerality, and salinity. Chablis rarely displays flavors of butter – an indication of oak-aging. One of the most desirable traits in quality Chablis is a long, tingly finish of high acidity, and flint-like minerality. Much of the lean and elegant taste of Chardonnay from Chablis is attributed to the qualities of the soil, climate, and traditions of the region.” (Wine Folly)

Chablis is another small village at the northern end of Burgundy in France. The vineyards are divided in a way which is very easy to understand; Petit Chablis, Chablis, Premier Cru Chablis, Grand Cru Chablis. That’s it, don’t worry about anything else, go to your merchant or supermarket NOW and start at the bottom of the Chablis league table and over the next 4 weeks work your way to the top. Sense the difference, are the higher grades worth the money? It’s your choice, your decision! But if you want to know the best of all …… here it is ….

The river Sereine runs through the village of Chablis and this is one of my favourite views. There’s something peaceful, something serene about this strip that runs alongside several vignerons, including Domaine Pinson. Our favourite is Domaine Vincent Dauvissat, with probably their Grand Cru Les Clos being the best Chablis in the world ….. ever! Not far behind are the wines of Domaine des Malandes, William Fevre, Domaine Raveneau and the cooperative La Chablisienne.

More tales and experiences like this in my new book, It’s Not About The Wine available on Amazon.

Categories: Burgundy, Photography, Wine

Tags: , , ,

10 replies

  1. After the generic, disappointing Chablis I had- Yes, out with the supermarket juice and in with the personality! I think this is why so many people are turning to natural wines because it breaks out of the monotony. It’s also what makes French wine so great, because terroir is so important to them even the same grape can have different expressions. And in terms of quality, I can usually taste “the French touch”, I’m surprised by the one I had but it must be a lower end label for mass production. Should have known better, I’ll be looking up your recommendations for sure!

    Liked by 1 person

    • I’ve always been a terroiriste, it was part of untutored learning at university and obviously continued as I was indoctrinated in France. The same is happening in England as selective vineyards in specific areas grow Pinot Noir and Chardonnay as burgundy clones to make still wines. I had 4 stunning Pinot and Chardonnay over Christmas.

      Liked by 1 person

      • Wish I could say the same about California, there’s a lot of talk about “crafted” wines but not much about terroir, and you can taste the difference. (At least with the ones I’ve tried)


  2. An excellent Chablis enjoyed in the town or surrounding area, preferably over lunch has to be one of life’s finest pleasures.

    Liked by 1 person

  3. I have noted those names for our visit to Burgundy

    Liked by 1 person

%d bloggers like this: