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It’s Chardonnay – but not as you know it
Chablis is a dry, crisp white wine produced in it's world-renowned AOC in northern Burgundy.
But perhaps the most important thing to understand about Chablis is this: It’s pure Chardonnay – yet even those who claim they don’t like the grape often love it.
This apparent contradiction is down to a common perception of Chardonnay as a rich, ripe, oaky style of white – think classic white Burgundy or the bold Australian and Californian styles.
But Chablis is a different beast. Crisp, steely, and refreshingly pure, it’s a must-taste if you favour elegant, mineral-fresh whites.
First steps in exploring Chablis
If you’re trying Chablis for the first time, we’d recommend starting at entry level with a Petit-Chablis or a Chablis AOC. These wines will give you a great introduction to the style – without putting too big a dent in your purse.
Tips from the Tasting Room: Julien Bouchard Petit Chablis, a fine white offering intense citrusy fruit and a bright minerality. It’s a lovely introduction to the style that will be delicious solo or with white meat and fish dishes – pork chops with fennel and olives, perhaps.
Alternatively, try the Domaine Dampt Vieilles Vignes, a superb Chablis made with grapes from older vines (Vieilles Vignes) for extra intensity. It has a bright apple character and crisp minerality which, with time, will develop honeyed intensity.
Chablis Grand Cru: The Ultimate Expression
Chablis Grand Cru comes from just seven prized vineyard sites on a single south-facing slope near the town of Chablis.
These wines are bolder, more structured, and age-worthy, often with a touch of oak influence adding layers of hazelnut, honey, and brioche alongside the classic citrus and mineral notes.
Names like Les Clos, Vaudésir, and Bougros are revered for their depth and complexity, evolving beautifully over time.
Pair them with butter-poached lobster, truffle risotto, or rich cheeses for an unforgettable experience.
which foods pair well with Chablis?
Chablis is a food lover’s dream, thanks to its clean acidity and flinty minerality. Here’s what to enjoy it with:
- Seafood & Shellfish – Oysters and Chablis? A match made in heaven. Also fantastic with grilled prawns, seared scallops, and sushi.
- White Meats & Creamy Dishes – Roast chicken with lemon and thyme, buttery sole meunière, or even a rich seafood risotto will complement its elegance beautifully.
- Cheese – Forget big blues – Chablis shines with creamy, tangy cheeses like Goat’s cheese, Brie, and Comté.
- Vegetarian Delights – Asparagus, artichokes, and zesty salads pair wonderfully, as do truffle-infused dishes for Grand Cru lovers.
Whether it’s a crisp, refreshing aperitif or the star of an elegant meal, Chablis is as versatile as it is delicious.
