You can't really appreciate chardonnay until you've had Chablis

Chardonnay is one of the most widely grown and popular grape varieties in the world. It is called the "king of white grape varieties" and is loved by many wine lovers. But you don't really know the essence of chardonnay until you've tasted it from Burgundy's Chablis region. Known for its "soul-crushing acidity and mineral flavor," Chablis dry white is imitated by chardonnay producers around the world.

1. Where is Chablis?

Chablis is here

Located in the north-western corner of Burgundy, Chablis is largely isolated from the rest of the region, 100 km away from the nearest Cote d 'Or, but closer to the Champagne and Loire Valley. When you drive into Burgundy from Paris or the Champagne region, the first region you pass through is Chablis, which is also known as the "golden gate" of Burgundy.

Chablis is a classic white wine region, and unlike Cote de Beaune, Burgundy's other white wine region, Chablis is a true chardonnay paradise because it has only one official variety.

2. Climate and terroir of Chablis

Of course, what makes chardonnay from Chablis so lean and elegant is the unique soil, climate and production habits of the region, all of which are reflected in different degrees in Chablis wine. So knowing these things properly will help you choose a better Chablis.

Because Chabris is located in the northernmost region of Burgundy, it has the coldest climate, with long, cold winters, wet springs, and hot, sunny summers, which some call semi-continental. The location of Chablis is close to the limit of grape growth. In early spring, the temperature must be at least 10℃ for the vines to begin to grow, and the grapes must be ripe before the leaves fall in autumn. For the cold climate of Chablis, the sunny vineyards have an advantage.

Because of the cold climate, Chablis is very prone to frost and hail in the spring, the wine production is very unstable, and the quality is greatly affected, which is a big challenge for Chablis wine farmers.

Dangerous frosts usually occur in the early hours of the morning, when the temperature is lowest 39bet-kết quả bóng đá-kết quả xổ số miền bắc-kèo bóng đá -soi cầu bóng đá-đặt cược. Winemakers must endure the biting cold of the night, keep watch all night long, and take action immediately when the frost comes. The traditional way is to place a stove or candle in the vineyard ahead of time and light it as soon as the frost comes. As long as the temperature around the bud does not fall below 0℃, there is a chance of survival.

Another method is to spray water to raise the temperature. When the temperature is below 0 ° C, water is sprinkled throughout the vineyard. The heat from the freezing process protects the buds. However, although the sprinkler is cheaper to use, it is expensive to install and difficult to maintain, and it is usually only used in super parks and first level parks.

Vineyards in cold climates often require excellent conditions to succeed, and the geological composition is the secret of Chablis's white wines. In general, the best vineyards in Chablis are covered with grey chalky clay marl soils from the Kimmeridgian period of the Jurassic, which is often referred to as Kimmeridgian soils.

In the past, the soil was the bed of an ancient ocean, often covered with shellfish fossils, so the wines were often used to accompany shellfish such as clams. In addition, the chalky soil, which draws in the sun to help the grapes ripen, gives the wine its crisp acidity, which is why Chablis produces a unique flavour that no other region in Burgundy can emulate.

5f9feb619be0024513277901e340d2803. What does Chablis taste like?

Chablis IS A 100% CHARDONNAY DRY WHITE WINE, characterized BY A very high ACIDITY and a strong MINERAL flavor, both of which can be FELT in the long FINISH.

On the whole, Chablis also give the impression of being lean, firm but not coarse, with aromas of citrus, pear and white flowers. In addition to mineral notes, the wine has a certain salty and fresh flavor, and when young, the wine has a green tinge.

Most Chablis are not aged in oak barrels, and only some of the finest grand crus wines are barrel aged.

In the past, Chablis wines were also overshot by Malolactic Fermentation (MLF), which confers buttery, creamy flavors and a rounded palate. Therefore, Chablis is the most acidic of all white Burgundy wines. Sometimes it takes a few years to make it supple. Nowadays, however, many Chablis use malate-lactic fermentation, which results in a rounder wine.

4. Classification of Chablis wines

Chablis wines also have their own unique classification, with wines ranked in descending order: Petit Chablis, Chablis, Chablis Premier Cru and Chablis Grand Cru.


Small Chablis

The vineyards that produce Petit Chablis are mostly located on the outer edge of the town, and because of the rolling terrain in these areas, Petit Chablis wines tend to have high acidity and a strong citrus flavor. However, this kind OF wine is one of the lowest grades of Chablis, and therefore generally affordable, suitable for drinking within 1-2 years after the wine leaves the factory.



Of the FOUR GRADES, THE Chablis CLASS HAS THE LARGEST area and THEREFORE THE MOST PRODUCTION, producing wines in the typical Chablis style. In general, Chablis wines with citrus, pear and very distinct mineral flavors are good value for money. However, because this kind of wine is rarely aged by oak barrels, it is best to drink in 2-3 years.


Level 1 garden

Compared with the previous two, the first level gardens require more light and soil, so they are mostly located in the sunny calcareous marl. Most first-grade wines have intense fruit (star fruit, lemon, etc.) and mineral flavors, and very few are oak aged. In the Chablis region, only 780 hectares of vineyards, less than 15% of the total area, have Grade I status. The land is divided into 40 plots of various sizes, and some wines may be labeled with the specific vineyard name. Of those, only about 20 are actually on the label, with the better known being Montee de Tonnerre, Mont de Milieu, Vaillons and Fourchaume. Related: The most underrated region in Burgundy: the First Grade of Chablis.


Super garden

Chablis has only one grand vineyard, but it is the largest grand vineyard in Burgundy, at 104 hectares. Most of these vineyards are located on south-facing slopes and the soil is clay marl, ideal for chardonnay maturation. According to the different terrain and microclimate, the super level park is divided into 7 adjacent parks. They are Les Clos, Valmur, Vaudesir, Les Blanchot, Les Preuses, Grenouilles and Bougros.

Garden of Chablis: The largest superlevel garden in Chablis, with 26.96 hectares. Crowe garden facing southwest, is one of the earliest development of vineyards, also acknowledged as the very best special garden, wines are the Chablis region is the most rich, often accompanied by the flowers, fruits and baking flavor of heavy and complicated, entrance to taste of honey and coffee characteristics, full bodied and fruity, structural balance, aftertaste pleasant, Comparable to the best Montrachet wines. The largest owner was Domaine William Fevre. Wamu Garden: It covers an area of 12.89 hectares. This garden is oriented towards a special area, and the wind is difficult to reach. Therefore, it is stuffy in summer, but it is warm in winter. The wines produced here are clearly skeletal and full of mineral flavor, which is recognized as one of the two best vineyards in Chablis. The largest owner was Domaine Guy Robin. Fordyce PARK: AN AREA OF 16.23 HECTARES, THIS GARDEN IS A STRANGE landscape, A small EAST-WEST VALLEY THROUGH THE FORDYCE, causing THE NORTH to become a completely south slope, the SOUTH to the west or NORTHWEST. It produces wines similar in style to Wamu, but less skeletal and full. The largest owner is Domaine Long-DePaquit. Blanc BLANC GARDEN: 13.14 HECTARES, LOCATED IN THE EAST, near THE edge OF BLANC BLANC Canyon, the terrain is quite steep, the soil is mostly white lime soil, after the afternoon does not get the earliest sunlight, so the body is not strong, meticulous and elegant, often with mineral and acacia aroma. The largest owner is Domaine Laroche. Poors GARDEN: 11.81 HECTARES, SOUTHWEST FACING. The TOPSOIL IS THE THICKEST AMONG THE SEVEN GARDENS. The FRACTURED rock structure allows for better drainage. The WINE HAS EXCELLENT aging POTENTIAL. The largest owner is the cooperative La Chablisienne.

Frog Garden: With an area of 9.38 hectares, this garden is said to be named for its proximity to the Serein River, where frogs often sing. The park slope moderate, the proportion of soil and rock is more than the upper slope. Froggy Garden produces wines with strong aroma, rich body and a sense of skeleton. The largest owner is the Chablis cooperative. Baoge Park: 15.86 hectares in area, located in the westernmost, northwest oriented, vulnerable to frost damage. Baogeyuan wine is rich in fruit flavor, coarse mineral structure, fat and round body. The largest owner is William Fell Manor.

It IS RECOGNIZED THAT THE TWO best FIRST-CLASS gardens are CHLOyuan and WAMU Yuan, which have rich mineral flavor, full body, rich layers and first-class quality. In addition, many grand cru wines will be oak barrel aged with creamy and smoky aromas, with a more complex body, and a high potential to age for more than 10 years, with some reaching 30-40 years (preceded by an unglamorous, wet wool smell).

5. The top Chablis winery

(1) Chateau Verino

Domaine Francois Raveneau

One of Chablis' top wineries, Chablis is run by brothers Jean-Marie and Bernard Raveneau. Chablis is characterized by its strong terroir and vintage, its uniqueness, its purity and its potential to age.

Bernard Harvino believes that oak barrels are a Chablis tradition, and all wines are aged in them, including a portion of the 132-litre Feuillette cask.

On the Wine Searcher's list of the most expensive Chablis wines, eight of the top 10 are owned by Chateau Verneau.

Why is Chateau Verino so successful? "For a long time, people thought we were crazy because we picked grapes by hand, unpacked our own soil and fermented them in little oak barrels," says Jean-Marie Harvino. "Now people who want to improve their products are turning to our ideas and practices."

The top wine of Chateau Javier is the Cro Grande, which has a "tough" style and is suitable for long-term storage.

(2) Winery Wendao

Domaine Vincent Dauvissat

Zhou chateau is reputation after Harvey's chateau of grass cloth themselves, zhuang winemaking style is more close. Whole bunch grapes were pressed and aged in old oak barrels, but the barrels were not stirred and some 132-litre barrels were used.

The BEST wine is the SUPER GARDEN CROyuan, rich body, but with a clear mineral breath, the structure is very sour tight hard, unique style.

6. Chablis wine with meals

Chablis wines have a strong mineral flavor, a strong fruit, refreshing acidity, a lean body, but firm and not rough, and tend to go well with many foods. The high acidity of Chablis makes it a perfect accompaniment to foods with creamy sauces; The high acidity and a small amount of saltiness also go well with sashimi and sushi.

The most classic match of Chabli wine is with oysters. The strong mineral flavor in the wine is very compatible with the salty taste of oysters. The high acidity can also bring the delicate and sweet taste of oysters.

Chen Xinmin said in the book "Rare Wine" : "Chabris wine is made from chardonnay, its sweet and mellow, with the beauty of raw oysters, it can be said that it is not a second wine, so Chabris wine also has the elegant name of" oyster wine ".

In his book "A Flowing Feast", Hemingway described his life in Paris with his first wife during his early poverty. He mentioned that he often ordered Chablis with oysters in a Paris bistro: "When I ate the oysters with their strong sea smell, the cold white wine diluted the slightly metallic taste of the oysters, leaving only the sea umami and juicy tender meat. I sucked the cold juice from the oyster shells and flushed it into my stomach with the refreshing wine. The empty feeling disappeared and I was happy again."

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