Savoring Premier Cru Chablis with Seared Scallops on butternut apple cider puree
I’ve been fascinated with Chablis. So when the French #Winophiles chose this region as our focus this month I was on board.
In Chablis, they make Chardonnay that is oh so different from the butter bombs of California. Chablis is bright and sharp and energetic. The geography and the soils have much to do with this.
Chablis is considered part of Bourgogne, but it actually sits closer to Champagne than the Côte de Noirs, the Northern part of the main region of Bourgogne. There is but one grape that shines here and that grape is Chardonnay.
This non-aromatic grape is grown around the world and comes in many styles. It can be rich and ripe from warmer regions or leaner and more angular from cooler regions. Winemakers can leave an imprint on these wines, choosing to pick earlier or later, or using Stainless Steel or oak for fermenting. Malolactic fermentation is often used to provide a softness and lees stirring can add texture. Aging in oak can further add flavors. Chardonnay is a malleable grape for making wine.
Here in Chablis, it is something special. The cooler climate so far North in France combined with the unique soil make steely Chardonnays that vibrate with energy.
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