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Origin & Awards
Fermentation: Steel Only
Asian Food Pairing:
Western Food Pairing:
Tea time pairing is calling. Oui, Chablis is the perfect pairing for asian cuisine!
Chablis (sha-blee) is actually a wine-growing region in the northeastern most part of Burgundy. The reason the wine is named for the region — and not the grape variety, is because the special character of Chablis wine is a direct reflection of the special character of the region. In fact, Chablis may be one of the best wines to help you understand the concept of “terroir,” and how much a winemaker’s choices influence the final character of the wine.
Unlike other Chardonnay wines, Chablis rarely uses oak-aging, resulting in a very different style and taste profile. It’s because of Chablis’ renown that the unoaked Chardonnay style is popular worldwide.
Wines from Chablis are frequently described as having citrusy and white floral aromas. Dry, light-bodied flavors of citrus, pear, minerality, and salinity. Chablis rarely displays flavors of butter – an indication of oak-aging.
One of the most desirable traits in quality Chablis is a long, tingly finish of high acidity, and flint-like minerality. Much of the lean and elegant taste of Chardonnay from Chablis is attributed to the qualities of the soil, climate, and traditions of the region.
*Vintages are subjected to the latest vintage available. Please contact us if you'd prefer the mentioned vintage.