Chablis

Drink a good Chablis before you die! Why?

It's a truly unique wine. Ethereal and filigree yet substantial and dense. There's no other Chardonnay like it.

There’s Chablis and then there’s Chablis. At its worst it is thin and face-wincing—tasting of nothing at all but perhaps resembles sucking a pebble through an old sock that’s been soaked in battery acid. It’s another one of those wine regions that suffered from a rapid rise in popularity. To keep up with an insatiable demand unsuitable, high-yielding vineyards were planted and poorly made subpar wine found its way onto the market. Thus, giving many punters a very bad, and ill informed, impression of what Chablis was.

Chablis vineyard and the Church of Saint-Claire de Préhy | © aterrom / stock.adobe.com

At its best, though, Chablis is in a league of its own and for all the right reasons. It screams terroir. It really is inimitable. Unique. Combining steeliness and richness. Lightness and density. That stony chalkiness. That thing I think the French call nervosité. It goes extremely well with freshly shucked Oysters but the best go best of all reclining in a comfy chair with nothing to do but sit and sip.