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Chablis
Chablis, one of the most widely-recognised names in the wine world, is generally considered a part of Burgundy even though it lies almost a 100km to the north of the Côte d'Or.
The region centres around a small village of the same name and its unique terroir (climate, soil type and so forth) produce wines with a very distinctive character.
All Chablis is white and dry and made from Chardonnay. Most are unoaked, medium-bodied and crisp, with fresh 'green apple' fruit. What distinguishes them from other white Burgundies, and indeed Chardonnays in general, is a deliciously firm, flinty or steely streak which is said to derive from the special clay (chalk and limestone) soils.
Quality-wise, Chablis divides into four categories. The vast majority of wine is classified Petit Chablis or Chablis AOC. Rarer are the Premiers Crus and finest of all are wines from the seven Grands Crus vineyards (Vaudésir, Bougros and so on). These are on steep, south and west-facing slopes overlooking the Serein river as it flows through the village.
With age, fine Chablis develops a green/gold hue and a honeyed or yeasty character. It is a graceful, refined wine, often of great complexity. The most serious examples have the ability to age for 20, 30 years or more.
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