Characteristically, a pale yellow color with a greenish tinge, Chablis is one 
of the very nice white wines, produced with 100% Chardonnay grapes in the predominantly red wine Burgundy region. A real Chablis is very dry and imparts a brisk iodine freshness that’s perfect for summer picnics or oysters on the half shell. Citrus, green apple, pear and flowers make up its multiple aromas and flavors. Its zesty character is more like Champagne, due to the fact that both are both grown in the same rocky soil – proving that terroir really does matter.
In addition to Oysters, Chablis can be paired with with grilled Salmon, poultry, Veal, Lobster, other Shellfish, and rich spicy sausage – all in cream sauces.
Pay attention to the label, and they will tell you what level Chablis you’re buying.
Grand Cru vineyards- grapes grown in areas producing the best body and flavor
Premier Cru vineyards – just a step down from Grand Cru
William Fevre is the most popular brand, and produces many different variueties of wine.
You can get great Chablis, that’s not classified as Grand and Premier Crus, that is easier on the pocket book. Another option for a very nice, but inexpensive Chablis is from La Chablisienne
Very economical, but good, at less than $20.00 per bottle.
Some good resources about Chablis and Chablis region – France today, General Chablis wine information
Happy Planning
Tags: Libations, Wedding Beverages
Chablis has been my white wine choice for some time–I find it very good for sipping. I am really glad to know that it comes from chardonney grapes and that their are identified levels on bottles. I need to make notes of these levels. It is also good to know that Fevre is a decent chablis.
My next wine purchase will include a chabis.
I couldn?t understand some parts of this article, but I guess I just need to check some more resources regarding this, because it sure sounds interesting!
Hello Critique Direct,
I apologize for not being clear. I try to give a brief overview without going into too much detail – and while writing the article, I noticed that I used some technical jargon. I couldn’t figure out how to write it any other way.
Check out http://www.francetoday.com/articles/2009/10/15/chablis_the_real_thing.html, or http://www.thewinedoctor.com/regionalguides/burgundypart06.shtml or http://wineintro.com/types/chablis.html for some more information. I will add these links to my article.
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