CHABLIS is 'THE FRENCH CHIC' ....by Philip S. Kampe

Recently I had the opportunity of attending a special CHABLIS Wine tasting and seminar hosted by 'BURGUNDY WINES' and financed by the Europeon Union.
Sushma Dwivedi from Fleishman-Hillard for Chablis Wines invited me. The seminar was aptly titled, 'UNCORKING CHABLIS'.
AND THAT IS WHAT WE DID!!!!!!!!!!

Let me give you a little history>>Chablis is located in northern Burgundy, about 100 miles north of Beaune , in Burgundy's heartland, between Paris and Cote d' Or.
Only Alsace and Champagne have a more nothernly wine growing location. The cool climate of this region makes wines more acidic , steely' and flinty (like gunpowder).

The first vines were planted in an Abby during the 12th century. The Duke of Burgundy annexed the land in the 15th century and used the Seine and Yonne rivers to send Chablis to the Paris market. He had a monopoly in the lucrative Paris market. In the 17th century, the British discovered Chablis and it was exported. In the late 19th century, due to the railroads, Chablis was exported worldwide. And the rest is history!!

Chablis was granted an AOC (Appellation d'Origine Controlee) on January 13, 1938.

The richness of Chablis 'mineral overtones' is the result of the combination of the areas unique soil (terroir) and northern climate.

Chablis, known to the rest of the world as Chardonnay, covers four appellations: Petit Chablis, Chablis, Chablis Premier Cru and Chablis Grand Cru.

Petit Chablis, a fresh and lively wine, is often drunk young and an entry wine is often a great value.

Chablis, the largest appellation, has a bit more body than Petit Chablis. It is normally fruity, dry and refreshing. It can be aged.

Premier Cru is a very versitile wine, sometimes dry and sometimes fruity. It often needs to be decanted. Wines from Montee de Tonnerre and Cote de Lechet are crisp and mineral, while wines from Beauroy or Montmains are fruity and smooth.

Grand Cru is the most complex Chablis. each Grand Cru has it's own personality. The wines are often robust, full-bodied, floral, crisp, supple and mineral . To bring out the true qualities of the Grand Cru, a decanter or airing the wine is necessary. These wines can be aged for decades.

Chablis are great wines for food pairings.
Petit Chablis is suitable as an apertif and can be served with steamed mussels.
Chablis is perfect for seafood, oysters or grilled fish
Chablis Premier Cru is great for poultry, veal or ham.
Chablis Grand Cru is a perfect match for foie gras, lobster dishes, poultry and white meat dishes with cream and mushrooms.

CHABLIS WINE RECOMMENDATIONS:

Petit Chablis: 2008 DOMAINE JEAN-MARC BROCARD
2008 DOMAINE LAROCHE
2008 DOMAINE BERNARD DEFAIX
++All of the wines are under $15++

Chablis: 2007 DOMAINE CHRISTIAN MOREAU PERE et FILS
2007 DOMAINE VIELLES VIGNES (Seguinot Bordet)
2007 DOMAINE LA VERGER
++All of the wines are under $20++

Chablis Premier Cru:
2006 DOMAINE LES VAILLONS (Simmonnet-Febve)
2007 DOMAINE FOURCHAUME (Nathalle et Gilles Fevre)
2007 DOMAINE LES VAILLONS ( Seguinot Bordet)
2006 OLIVER LAFLAIVE (Montee de Tonnerre)
++All wines are around $40++

Chablis Grand Cru:
2007 DOMAINE LES CLOS (Jean-Marc Brocard)
2005 DOMAINE GRENOUILLES ( La Chablislenne)
2003 DOMAINE LES HOSPICES dans les CLOS (Christian Moreau Pere et Fils)
2007 DOMAINE LES CLOS (Jean-Paul and Beonoit Droin)
2006 DOMAINE BOUGROS (Willian Fevre)
++ All wines are under $70++

THE LEGACY AND HISTORY OF CHABLIS IS HERE TO STAY. TRADITIONAL, OLD WORLD WINES should overshadow the new world, fruit forward wines of the 21st century.
LONG LIVE CHABLIS!!!!!!!!!!!!
LONG LIVE THE CHARDONNAY GRAPE!!!!!!!!!

PHILIP S. KAMPE