Who doesn’t like a Chablis?

Chablis. The word just rolls off the tongue. Chablis/Rhymes with glee/makes me hap-py… Ok, so maybe I’m being a bit silly as I write this (and yes, I am sober although a bit hopped up on my third cup of coffee this morning) but I do honestly enjoy a good Chablis. I’ve written about Chablis before, how people are often confused by this wine, not realizing that it is made from 100% chardonnay from the great land of Burgundy. Although Chablis is from Burgundy, unlike it’s cousins to the south, it is a pure expression of the minerality of the soil. Oak is not used as extensively as in southern Burgundy in order to preserve the fresh, lean qualities of  the wine. If oak is used, it’s usually big oak barrels and not the smaller barriques as is common elsewhere. The soil is an old sea bed that has been pushed up over time by the earth’s movements to form the Kimmeridgian ridge. Composed of the shells of tiny sea creatures, most notably the small oysters called Exogyra Virgula, this gives it its distinctive mineral overtones that is the hallmark of Chablis. Chablis is made up of 4 appellations – petit chablis, chablis, chablie premier cru and chablis grand cru. Each having their own specific production areas and conditions. I popped down to Central London for a short tasting of the nominees for the 24th annual Chablis Wine contest that the Burgundy Wine Board run every year. The wines were all from the Chablis appellation. Chablis is the biggest of the 4 appellations, producing wines that are best suited to age due to their structure, persistent flavour and volume on the palate. I had the pleasure to taste through a series of 13 2008 Chablis from the Chablis appellation and pick one that I thought was the best representation of the Chablis on tasting. I knew that the top Chablis was in there, as the winners had already been announced, but didn’t know which...

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