![]() For example almost all Chablis will go with chicken in a white wine sauce but with an inexpensive wine you might add a touch of curry to the sauce whereas with a grand cru Chablis wine you might be more inclined to serve a poulet de Bresse and morels. Of course there will inevitably be some cross-over between the categories I’ve identified. There’s an argument for serving such a rarity on its own but it can also be matched with very simply prepared dishes with pronounced umami flavours, such as roast chicken with a crispy skin, ceps and Vieux Comté or old Gouda cheese. ![]() Chablis that has acquired a deep golden colour and rich, honeyed notes. Washed-rind cheeses, provided they’re not too mature (so not quite running over the cheeseboard. An underrated match for foie gras (the acidity can make a more refreshing match and a more congenial start to a meal than a sweet wine). Grilled or steamed lobster, poulet de Bresse, especially with truffles, roast veal fillet, veal kidneys, sweetbreads, very rare fillet steak. Similar dishes to the above but using more luxurious or intensely flavoured ingredients. Grand cru Chablis and the best premier cru Chablis* Roast chicken, guinea fowl or pheasant (provided the latter is not too gamey in flavour) Washed-rind cheeses such as Epoisses and Soumaintrain Simply grilled veal or pork chops, especially with mushrooms. Jambon à la Chablisienne (ham in a Chablis-based sauce with tomato and cream). Salmon with a beurre blanc or other butter-based sauce or salmon in pastry. Fine fish such as Dover sole, turbot and halibut. Rich seafood such as seared scallops or baked crab. vieilles vignes Chablis, Chablis with more pronounced oak character, more mature Chablis or wines from a warmer vintage such as 2018. * Chablis or premier cru Chablis made in a richer style* e.g. Chaource (light, moussey Burgundian cow's cheese) ![]() Grilled Mediterranean fish such as rouget or sea bass with olive oil or tapenade. Simple fish stews such as pochouse (a creamy stew based on river fish with vegetables such as carrots, leeks and potatoes) or waterzooi. with a white wine rather than a red wine sauce). Simply grilled fish with butter and parsley. still lively and fresh-tasting but more intense) * 2-3 year old unoaked Premier cru Chablis (i.e. Lapin à la moutarde or other dishes with strong mustard-based sauces. Andouillette (local Chablis sausage made with tripe and served with chips!). Charcuterie, especially jellied terrines like jambon persillé. Fish and chips, goujons or other deep-fried fish. Simply cooked shellfish dishes such as spaghetti alla vongole or moules marinières. All kinds of raw shellfish, especially oysters. Gougères and other crisp, cheesy nibbles. * Inexpensive young Petit Chablis and Chablis and very young premier cru Chablis There are exceptions to this - Chablis styles that are particularly fruity or ones that have more vegetal notes but in general I think you’ll find most wines fall into one of the following five groups. 100% Chardonnay, there is nothing "little" about Petit Chablis.Posted by Fiona Beckett (Google+) on Apat 07:39ĭespite the emphasis that winemakers place on the different crus or terroirs of Chablis three factors seem to me to influence a food match more than any other for most of the Chablis you’ll taste - the age of the wine, the vintage and the degree of oak influence, if any. On both sides of the Serein valley, the Appellation d’Origine Contrôlée of Petit Chablis forms one of the rings of the Chablis area, with soils dating from the Tithonian age, a little more recent than those of the other appellations in the region. They are made up of hard, brown limestone, or sometimes silty, sandy soils, in general at an elevation of between 230 and 280 meters, with varied orientation. The terroirs of the Petit Chablis appellation are located on the higher slopes or the beginnings of the plateau. It is general drunk young, ideally two years after harvest. It has a fatness to complement its crispness, producing a lasting sensation on the palate. Its salty whiff is part of the character of the land. This lively attack is followed by a pleasing roundedness. The mouth is zesty and light, with balanced acidity. Sometimes one can find aromas of peach and white-fleshed fruit. With a clear or crystalline appearance, with a color of rye straw, sometimes with a greenish tinge, this dry white wine develops aromas of white blossom (hawthorn, acacia) mingled with citrus notes ( lemon, grapefruit) over a mineral base (flint, typically referred to as the odor of a flintlock gun). This "village" appellation can be produced across all the communes in the Chablis region.
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