Chablis wine

Chablis is the name of the most northern district of France’s iconic Burgundy wine region. It’s famed for its dry white wines made from the Chardonnay grape, which love the area’s cool continental climate and unique soils. Known as “Kimmeridgian” because they’re full of limestone and marine fossils, these soils give the Chablis wines their famous steely, mineral quality.

Chablis wines are categorised by one of four classifications, sometimes known as AOCs (appellation d'origine contrôlée) or AOPs (appellation d'origine protégée). These four designations refer to specific areas where the grapes are grown, but they are more widely recognised as tiers of quality:

Petit Chablis: This is the entry-level Chablis, from vineyards outside the region’s heartlands. Fresh and light, it is meant for early drinking.

Chablis: This represents a step up in complexity, offering a balance between fruitiness and the iconic Chablis minerality. These wines are grown throughout the region and are known for their simple easy-drinking style.

Chablis Premier Cru: Sourced from selected vineyards – chosen for their exceptional terroir – these wines possess greater depth and can age gracefully, revealing intricate flavours.

Chablis Grand Cru: The pinnacle of Chablis wines. Made with grapes from only seven recognised Grand Cru vineyards, these wines are renowned for their complexity, longevity, and unparalleled finesse.

Chablis is made exclusively from the Chardonnay grape, which is native to the Burgundy region (although now grown worldwide). Chablis’ cool climate and Kimmeridgian soil produce light green grapes renowned for their crisp, flinty and citrus character – distinct from other styles of Chardonnay wines produced elsewhere.

The journey from vine to bottle starts with meticulous vineyard management, ensuring that the Chardonnay grapes reach optimal ripeness. Once harvested, the grapes undergo a fermentation process, typically in stainless steel vats, to preserve the innate character of the fruit. Although not unheard of, oak ageing is used carefully in Chablis to avoid overpowering the minerality and vibrancy.

Chablis wine is commonly described as crisp and elegant, with a notable minerality. Its high acidity is underscored by flavours of green apple, citrus, and a touch of flint.

Specific flavours can vary depending on the wine’s AOC. Chablis AOCs have a chalky character, whereas Petit Chablis AOC wines are tart and more citrus-heavy. Elsewhere, Premier Cru Chablis wines are rich in flavour, with notes of lemon and starfruit, and Grand Cru Chablis wines often boast flavours of ripe orchard fruits like apple and pear.

As the wine matures, these fresh fruit notes may evolve, developing hints of honey, dried apricot and even mushroom. But that mineral backbone, the calling card of Chablis, remains the wine’s signature throughout its life.

With its crisp acidity and nuanced flavours, Chablis pairs well with a range of dishes. It’s a natural choice for seafood, especially oysters, mussels and clams, where that mineral character complements the saltiness of the sea. Similarly, Chablis wines can also enhance the delicate flavours of sushi and sashimi.

You’ll also find locals serving it with light poultry dishes, goat cheese and even snails – a traditional Burgundian delicacy. Looking for something a little closer to home? A vegetable terrine or asparagus risotto would also work wonderfully.

Discover more food and wine pairing tips. 

Chablis, like most white wines, is best served chilled. Bottles should be kept somewhere cool and dry before being cooled further with an ice bucket or in the fridge. Chablis AOC and Petit Chablis wines are best at the colder end of the spectrum, between 8–10°C, whereas Premier Cru and Grand Crus Chablis wines can be served slightly warmer, at around 10–13°C.

Serve Chablis in a white wine glass with a broad rim, allowing the wine’s aromas to concentrate, enhancing its aromatic profile.

Learn more about the perfect wine serving temperatures.