The Chablis region is the northernmost wine district of the Burgundy region in France. The cool climate of this region produces wines with more acidity and flavors less fruity than Chardonnay wines grown in warmer climates. These wines often sometimes described as steely. To make a true Chablis is required to use Chardonnay grapes only.

Chablis wine has typically much less oak influence.. Most basic Chablis are matured in stainless steel tanks.

Chablis is an historic wine-producing town in northern-central France. It produces light, dry white wines known for their minerality and crisp acidity.

Chablis wines are made in a style rather different from those produced elsewhere in Burgundy. They are drier and fresher, rather than more weighty and richly flavored. Chablis is usually entirely free of any oak influence. Very few Chablis producers use oak barrels in their wine making and the exceptions are restricted to the higher-quality wines, whose extra complexity and depth mean that the wines are not overpowered by oak flavors.

All Chablis is made 100% from the Chardonnay grape. Some wine experts, believe that the wine from Chablis is one of the “purest” expressions of the variety of Chardonnay, because of the simple style of wine making favored in this region. Chablis wines are characterized by their greenish-yellow color and clarity. The green apple-like acidity is a trademark of the wines and can be noticeable in the bouquet. The acidity can mellow with age and Chablis are some of the longest living examples of Chardonnay. Some examples of Chablis can have an earthy “wet stone” flavor that intensifies as it ages, before mellowing into delicate honeyed notes. Like most white Burgundies.

Drinking and Pairing Chablis with Food

As far as what it works well with, it is the crispness of the wine that really determines the pairings.

The Chablis, being a leaner wine works well with most seafood; such as shell fish, lighter fish as well as any fish with a rich sauce. Chicken, Pork, and Turkey is also a nice pairing with the Chablis. A cream sauce will work well with this wine as the acidity is not overpowering.

Rich, spicey foods will not pair well with this wine, as well as fatty foods or highly flavored foods will also drown out this wine.

Shellfish

Shrimp

Scandinavian cuisine

Foods cooked via Broil

Served Cold dishes

Oysters on the half shell

Court bouillon-poached Halibut

Fried Calamari