Chablis
by Brenda Francis
Chablis is a crisp, refreshing glass of stainless steel fermented chardonnay. It is also a place in France. Oak barrels are not used in Chablis, where they grows only chardonnay. No red grapes are allowed either. This cool growing region is considered a part of Burgundy, although it is positioned between Paris, Burgundy, and Champagne. The wine region is made up of a few dozen small villages centered around the larger village named Chablis.
     Unfortunately, a few decades ago, California stole the name Chablis and used it to label inexpensive white wine sold in a jug. This wine is made with ordinary workhorse grape varieties, not the noble chardonnay. Even though there has been a crusade against mislabeling wine, Americans still associate the name Chablis with the cheap stuff.
     True Chablis is one of the most distinct white wines in the world. The region has very chalky soil, which imparts mineral nuances to the wine. Chablis is often described in terms of wet river stones or flint. Some areas are even known for abundant fossils, littering the vineyards. This stainless steel chardonnay is zesty and fresh because of its ample acidity. It offers notes of apple, lime, lemon, apricot, melon, mint, hints of honey and the occasional tropical fruit.
     Chablis classifies its wines as Petite Chablis, Chablis, Premier, and Grand Cru in ascending order of quality. Premier and Grand Cru Chablis can be pricey, but can cellar for many years because of their acidity.
     Many people associate chardonnay with Russian River or Carneros, yet Chablis and Burgundy made chardonnay famous long before the first winery was built in California. A fantastic pair with seafood, especially mollusks, because of its minerality, Chablis is a fine choice with many lighter foods because of its clean, unpretentious flavor. If you are a fan of better quality chardonnay, grown in cooler areas, you should consider exploring the elegant and lively wines of Chablis.