Chablis. Remember how that was practically the only white wine we knew of back in the 70s? I always liked Chablis; didn’t know or care at the time that it was made with Chardonnay grapes – and still is today. So it came as a surprise to me that I didn’t like the original heavily oaked Chardonnay wines that came from those same grapes. Happily these days, the oaking craze has settled down quite a bit.
To my further surprise, years ago when I was searching out a white burgundy, a favorite of mine, I finally realized many of those bottles were labeled Chablis – and learned that the Chardonnay grapes used to make them are grown in Burgundy. For a good discussion of this slightly confusing situation, read Eric Asimov of the New York Times on Chablis.
William Fèvre is known for producing exceptional Chablis wines that are excellent expressions of the ideal growing conditions in their Grands Crus terroirs. In this Champs Royaux 2015 you’ll taste the minerality of the sea and the chalky soils typical of the area – which makes it a perfect pairing with oysters. Winemakers notes: Fresh bouquet of citrus and white fruits, very slight oak finish, fresh and supple,
Some experts claim Chablis is the only wine that pairs perfectly with oysters. I’m not going to argue with that or the recommendation of consuming oysters, grilled fish or sushi with this one. But I also think it has enough structure to stand up to roast pork with a light sauce or even a creamy beef Stroganoff. It’s a white wine with backbone, like some white burgundies I’ve had. At $25 a bottle, you can be proud to present this as a host/ess gift or just as a treat for yourself.