Question: What’s relatively expensive, but positively irreplaceable as a wine?
Answer: Chablis – the real thing from the northernmost vineyards of the Burgundy region of France.
With the use of the word “Chablis” used to describe some of America’s most mediocre wines, (not to mention the word “Burgundy”) it’s no wonder people sometimes shy away from true Chablis. Just what is it?
It’s Chardonnay – a Chardonnay that takes the the Kimmeridgian clay and limestone that it grows on and produces a wine like no other. So crisp, edgy and minerally that it seems to be God’s answer to “What shall I have with oysters tonight?”.
And Maison Joseph Drouhin makes some of the best Chablis going. Since this is not Chablis 101, I’ll simply say that you’ll not go wrong in investing in any Chablis bottling from Drouhin’s stable. Today’s wine is a Premier Cru (a vineyard-designated wine with specific requirements set by the French government). Bite into a bottle sometime soon.
Shimmering pale golden color. A honeyed, engulfing nose of springtime botanicals that magically expresses itself in the same manner as a top-flight Riesling. There’s an airiness in the lemon, verbena and ocean-scented bouquet. Unmistakably Chardonnay of clipped enticement, the flavors float with silky smoothness, while leaving crisp apple and pear impressions. There’s a slight peach pit bitterness on the long aftertaste. Match with the simplest of seafood preparations and let the wine sing! Highly recommended. Drink now-2017.