How to choose a Chablis

Chablis – a bright, direct and clear wine with a citrus taste and delicate cream and, at the same time soft. While drinking this wine vividly felt the taste of the land on which it was born.

Between Dijon and Paris, near the town of Chablis lies the vineyards of Chablis. Thanks to the exceptional wines from this grape variety produced light, quite acidic, but with a lower alcohol level than, for example, in Burgundy.

High acidity inherent in the wine, not the best quality. Perhaps the emergence of malolactic fermentation, also on the level of acidity can be influenced in what capacity was aged wine.

In the production of Chablis wines are used in two directions. In the past the wine was made only in wooden containers and, of course, that the taste of the wine changed. Stored and transported wine, too, with the use of wooden barrels. This method is called “traditional” and is sometimes used nowadays.

Modern technology has allowed to produce wine without affecting its taste. This method is called “progressive.” It allows you to preserve all the taste of Chablis.

The example of the Chablis you can see how different cooking methods can affect the taste of wine. Chablis is made the “traditional” method, is rounded and delicate wine. Can be stored 10-15 years. The wine prepared with the so-called “progressive” method, bright and sharp, the acidity level is higher traditional Chablis. If you want to purchase a fresh wine, then communal Chablis will be a good choice for you.

Both have good minerality, thanks to the Kimmeridgian marl – the soil on which the vineyards are cultivated. By the way, the same soil is in the areas of the champagne region, the Loire in Sancerre.

The Chardonnay gives the wine softness and tenderness. The quality and roundness of the wine depends on the ripening berries. Have been allocated special sections, for which the berry ripens best.

Communal wines of Chablis and Petit Chablis occupy most of the market. The difference is that in the soil, Petit Chablis does not contain marl, but there is a layer of limestone. The wines are not as rounded, but represent generic difference brand of Chablis – a bright refreshing acidity, good mineralization.

There is one caveat – on the label you can see the inscription Vieilles Vignes. It means the wine was made from vines at least 25 years of age. The wines are softer and nicer.

In terms of gastronomy experts advise to combine Chablis with soft cheeses – Camembert and brie, seafood. Note that the oysters and Escargot from Burgundy snails will be the most successful combination of seafood.