Chablis comes from the northern end of France’s wine growing region where days are cooler and therefore grapes don’t get quite as ripe. As a result, these are usually leaner, drier, steelier wines with little in the way of butter or oak flavors. They also often show the minerality of their soil. Vintners sometimes push Chablis closer in flavor to a California Chardonnay. However, they remain distinctly different.
Enjoy Chablis With:
The delicate, crisp flavors of good Chablis go well with:
Seafood: Crab, lobster, light-bodied fish, or fish in rich sauces