Uncorking Chablis
By Marisa D'Vari | December 3rd, 2009 | Category: Wine Education | No Comments »If you are just getting interested in the world of wine, you are probably wondering how California Chardonnay is different from Chardonnay in other areas of the world. This grape actually finds its fullest expression in the Chablis region of France, about two hours from Paris. And if you have ever ordered Chablis in a restaurant, you know that depending on the quality level it can be very very expensive.
Isabelle Gilquin
Isabelle Gilguin, a representative from Fleishman Hillard, flew in from France with winemakers and Chablis wine officials Christian Moreau, Julien Brocard, and Jean-Francois Bordet to educate wine journalists about their region.
In the course of the presentation we tasted through 12 wines of the four regions: two wines from Petite Chablis 2008, two Chablis AOC 2007, five Premier Cru (Beauroy 2007, Les Vaillons 2006 and 2007, Fourchaume 2007,Vaulorent 2007, Les Clos, Grenouilles 2005, and Les Hospieces dans les Clos 2003.
Kimmeridgian on Tasting note
The soil of Chablis is Kimmeridgian, which means very tiny oyster shells, and its this soil that gives wines from this region its characteristic taste. Now all the wines named above had different profiles ... with the difference between the basic Chablis AOC and the Grand Cru being the most dramatic. Each profile is different, yet among the AOC Chablis one sensed minerals, high acidity, and a vague sense of apple. The Grand Cru and Premiere Cru offered incredible complexity that defied description. Overall the Cru level wines offered very well-intengrated flavors, complexity, and intense concentration.
Chablis Grand Cru
A fantastic seminar which really detailed information about the region. The winemakers offered commentary on vintage and production methods.
See the pictures from that evening's Chablis Soiree here
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