As the weather changes, so do our tastes for wine and food. With warmer weather, we start enjoying lighter foods and pair them with generally lighter wines. A sunny day begs for crisp, bright, fresh Chablis. Whether steely, flinty, pure and un-oaked or with a touch of wood to round out the palate and add mouthfeel, Chablis is the perfect wine-pairing for oysters, shellfish, and white fish, and also goes well with salads, cheese, chicken, and other white meats.
Cool climate and limestone soils are responsible for the crisp, mineral, laser beam-like focus found in Chablis. Aged Chablis is a revelation for many, as its inherent acidity provides backbone for this Chardonnay to age gracefully. Depending on the vintage, premier crus can drink well in 4-6+ years and grand crus in 6-10+. Here are some quick vintage notes. Recent Chablis vintages are drinking sooner due to riper vintages (global warming anyone?).
Vintage key points:
2002—terrific vintage and will age well, refreshing acidity and very solid Chablis, classic
2003—hot vintage, so almost California-like, very rich
2004—crisp, classic, and traditional
2005—ripe, high sugar levels and some botrytis makes the wines exotic, more ripe and more flesh than the 2004s
2006—another ripe vintage, lush and opulent. Good acidity and minerality
The 7 grand cru vineyards of Chablis face predominantly south or southwest, and are planted on steep (optimal aspect) and well-drained soils on the right bank of the river Serein. Tip: the premier crus Montee de Tonnere and Fourchaume are on the right bank and face south like the grand crus, which is critical for ripening.
Grand cru descriptions:
Blanchot: elegance, finesse, perfume, flowers, not the power and structure of others.
Bourgros or Bouguerots: least known, upfront power and generosity. Cote de Bouguerots is a steep 2ha parcel at the bottom of the vineyard farmed by hand.
Les Clos: the epitome of Chablis, power and finesse, incredible minerality and longevity.
Grenouilles: perfume in youth, minerality, elegance, the lightest of the grand crus.
Preuses: the most forward of the grand crus, approachable, round and fruity, full flavored, less subtle.
Valmur: floral, perfumed, rich and full-bodied, long lived.
Vaudesir: floral, spicy, develops nutty character, can drink in youth or with age.
Look for the top Chablis domaines: Raveneau, Dauvissat, and William Fevre
