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Forget everything you thought you knew…

When it comes to Chablis in America, there are a lot of misconceptions.  Some think of their Grandmothers clutching crystal goblets.  Others, jug wine on the bottom rack in grocery stores.

Perhaps most fittingly, I think of the illustrious character from Savannah. If you’ve read Midnight in the Garden of Good and Evil or seen one of the Lady Chablis’ famous shows, you know how very misleading preconcieved notions can be!

I recently attended a winemaker luncheon at the always delicious Proof DC that illustrated incredible nuance among the wines. Over a 3 course lunch, we tasted La Piereleé Chablis 2011, Chablis Premier Cru Fouchaume 2010, Chablis Premier Cru Vaillon 2010, Chablis Premier Cru Les Fourneaux 2009, and Chablis Grand Cru Blanchot 2011.

In typical tasting fashion, each diner had a different favorite.  Indeed, even my own favorites changed according to what I was eating- or if I was just sipping.

La grande dame of the afternoon was the Blanchot Grand Cru 2011, from one of only 7 Grand Cru designated vineyards in the region.  It was exceptionally well balanced with firm acidity and outstanding minerality, exhibiting graceful citrus characteristics on the palette.

It was particularly incredible to note the vast differences in each wine when you consider how tiny the 3 appellations are in scope. The topography varies wildly, but is spread over less than 10,000 acres, giving these Chardonnays from Northern Burgandy extremely specific characteristics.

The cooler climate gives these wines a distinctive flavor- higher in acidity and less pronounced fruit notes than most Chardonnays. Perhaps most notably, Chablis exhibits minerality and flinty notes from the soil in which it’s grown.  Argilo-Calcaire is a composition of limestone, clay, and tiny fossilized oyster shells, pictured below.

If you have any lingering doubts over Terroir‘s influence over a wine, one sip of Chardonnay from Chablis clears it up quickly!

The price point on even the Grand Cru is attainable, making these elegant and food friendly wines within reach for your next dinner party. I particularly like pairing Chablis with seafood, as Proof did, although they are quite versatile wines and have the potential to pair beautifully with many dishes.

To purchase the wines listed above, visit Calvert Woodley, Pearson’s Wine and Spirits, Weygandt Wines, Ace Beverage, McAuthor’s, or Arrowine. You really can’t go wrong with any of them!

Pictured with Jean François Bordet, a 13th Generation winemaker.

So the next time you see a jug of Chablis on the grocery store shelves… walk on by! But DO give this outstanding wine a try.  It just may surprise you!

For more information on this tiny but mighty wine region, visit www.chablis-wines.com.