Chablis Wine Regions Chablis Chablis Wine Chablis is an historic wine-producing town in northern-central France . It produces light, dry white wines famed for their minerality and crisp acidity. AOC Chablis wines are produced exclusively from Chardonnay . Chablis is located in northern Burgundy (Bourgogne), although the town and its vineyards are located a considerable distance (more than 60 miles/100 km) north-west of Burgundy's main wine-producing areas around Nuits-Saint-Georges, Beaune, Chalon-sur-Saone and Macon. They are in fact closer to Sancerre (Loire) and Les Riceys (southern Champagne). Consequently, Chablis has a cooler climate than the rest of Burgundy, which contributes significantly to the style of wine its vineyards produce. The effects of terroir on wine can be seen more clearly in Chablis than almost anywhere else. Vineyards in Chablis A key division within Chablis lies between terroirs with Kimmeridgian soils and those with Portlandian soils.

Kimmeridgian soil is more highly regarded; it contains greater levels of mineral-rich clay, as well as the essential marine fossils which are responsible for its significant lime content. Kimmeridgian soils are the source of the trademark minerality in Premier Cru and Grand Cru wines from Chablis. By contrast, Portlandian soils are not so rich in clay and fossils, which results in slightly fruitier wines with a less mineral profile. Petit Chablis wines are most often grown in Portlandian soils. Chablis wines are made in a style rather different from those produced elsewhere in Burgundy. They are drier and fresher, rather than more weighty and richly flavored. Unlike typical Burgundian white wines, which are barrel fermented , Chablis is usually entirely free of any oak influence. Very few Chablis producers use oak barrels in their winemaking and the exceptions are restricted to the higher-quality wines, whose extra complexity and depth mean that the wines are not overpowered by oak flavors. The vineyards of Chablis are classified into four tiers of quality. Starting from the top, they are: Chablis Grand Cru, Chablis Premier Cru, Chablis and Petit Chablis.

Wines which conform to the general Chablis appellation laws may claim the classification held by the vineyard where they were grown. The appellation AOC Chablis is the most prolific and geographically widespread of the four classifications. It was created in 1938 – at the same time as the Chablis Grand Cru appellation – to protect the Chablis name, which was being used around the world to describe wines bearing little resemblance to the real Chablis. Today, all wines carrying the Chablis title are dry whites made exclusively from Chardonnay. They must be produced from vineyards in a specifically designated area surrounding Chablis town and its nearby villages. Chablis Premier Cru is not a distinct appellation like the other three classifications, but rather a quality sub-division of the standard AOC Chablis title. Its geographical coverage is significantly larger than that of Chablis Grand Cru. There are 40 climats (vineyard sites) around Chablis which are deemed worthy of the Premier Cru title, and these are further subdivided into roughly 80 specific vineyards.

The wines produced under this title are made according to quality controls that are halfway between those of the Chablis and Grand Cru Chablis appellations. Chablis Grand Cru wines are produced from just 250 acres (100ha) of vineyards planted on gentle south-west-facing slopes at the eastern edge of the town. There are seven named Grand Cru climats. Running from north to south along the Serein river they are: Preuses , Bougros , Vaudesir , Grenouilles , Valmur , Les Clos and Blanchot . Wines claiming the Grand Cru title are made under stringent regulations; the maximum permitted yield is lower than for standard Chablis, and the minimum potential alcohol one degree higher. Chablis Grand Cru wines respond well to bottle ageing for between 10 and 15 years. Petit Chablis is the least prestigious of the Chablis appellations. It was created in 1944 to cover the less highly rated vineyard sites in the area, generally located on plateaux above the Premier Cru or Grand Cru sites.

Because they are more exposed to wind, and are not angled towards the afternoon sun, these sites do not benefit from the same climatic and geological advantages as the better vineyards, and produce less complex, less refined wines. Just 8 miles (13km) south-west of Chablis lie two villages with their own wine styles and appellations. These are Irancy (Pinot Noir) and Saint-Bris (Sauvignon Blanc and Sauvignon Gris). Last updated 03-Dec-2015 A Simple Guide to Burgundy Wine (with Maps) | Wine Folly A Simple Guide to Burgundy Wine (with Maps) July 8, 2013 Blog » Learn About Wine » A Simple Guide to Burgundy Wine (with Maps) Want more confidence buying Burgundy wine? This simplified guide includes maps, infographics and the most important facts on the five major sub-regions. Know which regions are better for Chardonnay vs Pinot Noir. Guide to Burgundy Wine Regions The French Wine region of Burgundy (aka “Bourgogne”) may be small in size but its influence is huge in the world of vino.

It can strike fear into the heart of even a seasoned wine pro, but fear not – the region need only be as complex as you want it to be. Yes, it is home to some of the most expensive wines in the known universe but there are tasty affordable wines too. Burgundy Wine History limestone fossil. by Paul About 200 million years ago, the region was part of a vast, tropical sea which created limestone soils, the secret behind the zesty minerality that’s a hallmark of Burgundy wines. In fact, if you venture into the vineyards you can find chunks of limestone or marl (limestone mixed with clay) that have fascinating fossilized sea creatures mixed within. Winemaking goes back to the Romans in the 1st century AD but it was the Catholic monks that really established the vineyards in the Middle Ages growing grapes for the church and the aristocratic Dukes of Burgundy. The French Revolution gave the land back to the people who, today, pride themselves on their attachment to the land. So much so that many are practicing sustainable, organic and bio-dynamic viticulture and winemaking in ever increasing numbers.

Just The Facts: Burgundy Wine The easiest way to wrap your brain around Burgundy is that there are just two grape varieties to remember: Pinot Noir & Chardonnay To the ‘vigneron” (winemakers/growers) Burgundy is not only the original home of these grapes but the ’terroir’ (tare-wah) that best expresses their character – elegant, aromatic, complex and highly enjoyable! Q: What is Terroir? The symbiosis of grape, soil, climate, vineyard placement, and the human touch, all rolled into one. Burgundy is all about ‘terroir’ – it’s not just the taste of rocks. 2016 Wine Map Update Now Available: Appellation maps to explore all of the major wine producing regions of the world. Discover art made to be handled. View Wine Maps ➜ Where Exactly is Burgundy? Located in the east-central part of France, Burgundy has 5 wine growing areas (not including Beaujolais and Châtillonnais): Chablis CHABLIS "Famous for zesty Chardonnay" Chablis is the furthest north and geographically set apart from the rest of Burgundy.

The river Serein (Serene) flows through the area, moderating the climate and grapes have been grown here since the Cistercian monks first started the vineyards in the 12th century. In reality, it’s really closer to Champagne, both in terms of location and climate, with harsh cold winters, spring frost and hot summers. The dominant soil here is called “Kemmeridgian” limestone, just like in Champagne. Its white chalky texture is great at retaining and reflecting the warmth of the sun, sorely needed this far north, which helps the grapes ripen and gives the wines a purity and crispness that just says “Chablis”. All the wines are white and made with Chardonnay grapes. CÔTE DE NUITS "Famous for the richest Pinot Noir" The Côte de Nuits (named after walnut trees!) is home to 24 Grand Cru vineyards and some of the world’s most expensive vineyard real estate. The area begins just south of Dijon and ends at the village of Corgoloin.

80% of the wines produced here are Pinot Noir and the remaining 20% either Chardonnay or Rosé - a specialty of Marsannay. The Grand Cru vineyards form a patchwork on the eastern slopes facing the valley of the Saône River starting at the village of Gevery Chambertin, past Morey St-Denis and south to Vougeot and Vosne Romanée. Most are small and can have many owners, due to the structure of post French Revolution inheritance laws. These renowned expressions of Pinot Noir can age for decades – and it might just take that long to save up for them as prices can range into the thousands of dollars. But don’t give up! Try some of the Côte de Nuits Village wines from Fixin, Brochon, Premeaux, Comblanchien and Corgoloin. Mostly Pinot Noir, they show classic full-bodied Burgundy notes of black currant, cherry, fresh red fruits and earthy mushroom and spice. Offerings in the Premier Cru category can be good buys as well and perfect for that special occasion.

CÔTE DE BEAUNE "Famous for rich Chardonnay" The Côte de Beaune – named after the medieval village that is the heart of wine commerce in Burgundy – is quite different than its neighbor to the north. Here, the valleys are open and rolling, the vineyards have more of a southeasterly exposure and Chardonnay plays a more important role with 7 of the 8 Grand Cru vineyards producing white wine – Corton, Corton Charlemagne, Montrachet ( literal translation: Bald Mountain), being some of the well known names. Again, you don’t need to mortgage the farm to enjoy amazing wines from this region. Look for the Côte de Beaune Village and Premier Cru wine from Chassagne-Montratchet, Santenay, Meursault, Puligny Montrachet, St. Aubin, Volnay, Pommard and Beaune The whites are filled with aromas of soft white flowers, dried grasses, fresh apple and pear and sometimes a touch of hazelnut.

The reds will be a joy to drink now, or keep 5 years or so, with touches of plum, cherrystone, white tobacco and that Burgundian signature of minerality and good acidity. Côte de Nuits + Côte de Beaune = Côte d'Or! The 2 most historically important regions in Burgundy make up the Côte d’Or or Golden Slope a brisk day in Côte Chalonnaise. source CÔTE CHALONNAISE "Great for Value Pinot Noir and Sparkling Crémant" Our next stop in our tour of Burgundy is the Côte Chalonnaise situated between the towns of Chagny and Saint-Vallerin. Here there are no Grand Cru vineyards. The Dukes of Burgundy were centered in Dijon and liked to keep their holdings close to home. They considered these areas to the south to be more rural and for the peasants! What a shame, they really missed out on some superb wines! The first village in the northern part of the region is Bouzeron, the only appellation devoted to the other white grape of Burgundy, Aligoté.

This is a perfect summer sipper or choice for fish and shellfish. Aligoté is floral, citrus and flint, with perhaps a touch of honey. Delicious. Another village that does something a bit different (do we see a pattern emerging? ) is Rully, a vibrant center of Cremant de Bourgogne production since the 19th century. These white and rosé sparklers are made in the traditional method just as in Champagne. The villages of Mercurey, Givry and Montagny lay atop wonderful soils; layers of Jurassic limestone and marl with topsoils of eroded pebbles and clay. In fact, the area around Givry, in the middle of the Chalonnaise, has over 13 types of soil. These different plots give the wines individual character and the winemakers here really know their soils, with some having held the vineyard lands since the 17th century. The wines from this area are good value. They range from smooth Chardonnays with subtle oak influences and ripe tree fruits to more rustic Pinot Noir filled with dried strawberry, cherry, earth and forest influences and suede-like tannins.

MÂCONNAIS "Awesome Valued Chardonnay" The most southerly region, and the largest of Burgundy, is the Mâconnais. Once thought ‘ordinary’ this region is somewhat the ‘rogue’ of the family. During hard times, like the worldwide depression of the 1920’s and two World Wars, this region felt the brunt. Many of the local growers sold their grapes to co-operatives to survive. By the 1960's and 70's, tastes began to change with the consumption of wine dropping. They realized they needed to improve the wines if they wanted to compete. Fruit quality standards were set and many younger growers, inheriting the family vineyards, decided to make their own wines. Located between the town of Tournus and St. Veran it lies at the crossroads between Northern and Southern France. The change is striking. As you travel south, even the buildings appear different – more Mediterranean in color and style with curved tiles on the rooftops. The climate is decidedly warmer too; in fact harvest begins a full two weeks earlier here than in Chablis. In the centre of the region is Viré-Clessé.

Although it was declared as an appellation in 1999, outstanding wines have been made here for centuries. The influence of the warmer climate shows in the well-structured Chardonnays with notes of ripe stone fruits, honeysuckle, citrus peel and wild herbs. The main area, and most famous, is in the south: Pouilly-Fuissé, This region is a beautiful, open amphitheater of vineyards, with the villages in the valley bottom, lying in the shadow of Mont Solutré and Mont Vergisson.. Many of the vineyards border Beaujolais, just over the hills to the south. The soils here are limestone with some granite as well. The wines are white, made from Chardonnay and display soft apple, pineapple and white peach aromas with wonderful structure and freshness. Burgundy Wine Classification Find better quality Pinot Noir and Chardonnay from Burgundy by understanding how the wines are classified. There are over 100 ‘appellations’ or approved wine growing areas and these are divided into 4 levels of quality. 1% Grand Cru e.g.

Crémant de Bourgogne Regional Wines Regional Wines can be made from grapes grown anywhere in Burgundy and tend to be fresh, light and lively making them terrific sippers or aperitif wines. You will find them labeled “Bourgogne Rouge” (red) or “Bourgogne Blanc (white). Don’t forget to check out the back label on these wines! They are now allowed to note the grape variety which can be really helpful. If you like sparkling wines, the delightful “Crément de Bourgogne” is also in this category. Village Wines The next step-up are the “Village” wines named after a town near to where the grapes are sourced. These wines are still fresh and fruity, with little-to-no oak, but are a tad more complex. Look for names like “Pouilly Fuisse”, “Santenay”, “Givry” or “Mercurey”. Premier Cru Burgundy “Premier Cru” wines are from special vineyard areas within a village. These bits of vineyard are called “climats” (clee-mats) and produce wines that are a bit more intense than the regular old Village wines!

This might be because of the type of soil, the way the vineyard faces the morning sun, longer aging in oak or a myriad of other reasons. Premier Crus are still affordable and make marvelous food wines. The label will say “Premier Cru” or “1er Cru”. Grand Cru Burgundy And finally, the big daddies of Bourgogne – the “Grand Cru” with famous names like Romanée Conti, La Tâche, Montrachet and the label will proudly proclaim their status! Although they account for just over 1% of Burgundy’s annual production, these are the wines for which people are willing to pay top dollar. Bold, powerful, complex and made for cellaring, these are the epitome of both Pinot Noir and Chardonnay. There are a total of 33 Grand Cru vineyards in Burgundy – some are just inches away from a Premier Cru vineyard. The most important thing I ever learned about Burgundy is that there are always exceptions to every rule – and here’s one: Remember the levels of wine that apply to Burgundy? Well they don’t in Chablis. The area known for zesty Chardonnay has its very own ranking system.

Hilarie Larson Chablis Classification System Petit Chablis Produced from grapes grown surrounding the village, which are higher in acidity and have lots of light citrus character. These are wonderful when drunk young so look for recent vintages. Chablis These wines are a bit rounder and more minerally with grapes sourced from the limestone slopes near the village of Chablis. The majority of the wines we see on our local shelves are in this category. Premier Cru Chablis Only about 15% of the annual production, these wines are more nuanced and elegant coming from vineyards filled with that wonderful Kimmeridgian limestone marl giving these wines a distinctive character. Look for climate names on the label like “Mont de Milieu” (“Mount in the middle”), “Côte de Léchet” (really zesty) or “Fourchaume” (fruity). Grand Cru Chablis These vineyards are located in a beautiful arc north of the town of Chablis where the steep slopes face south-southwest.

There is only, technically, one Grand Cru but there are 7 ‘climats’ inside that Grand Cru and their names will be on the label: Blanchot, Bougros, Les Clos, Grenouilles, Presuses, Valmur and Vaudésir. The Grand Cru wines in Chablis can taste dissimilar to the rest of Chablis because many are aged in oak. The Grand Cru vineyards produce wines that age beautifully with floral honey notes and a refreshing flinty acidity. Wine From Burgundy in France Wine From Burgundy in France Wine From Burgundy in France White Burgundy, Red Burgundy and Cremant - It's All About Place Bourgogne, France. Olivier Leflaive By Stacy Slinkard Updated December 29, 2016. Burgundy wine is essentially built on two grapes, Chardonnay and Pinot Noir, with vineyard locations playing a key role in the wine's ultimate character and expression. The highly regarded wine region of Burgundy ("Bourgogne" in French and on bottle labels, pronounced "Bor-gun-yuh") has welcomed oenophiles for centuries.

Situated along the Saone River in the east-central portion of France , Burgundy stretches about 100 miles from the top (near the city of Dijon) to bottom (just north of Lyon), producing close to 193 million bottles per year from 68,000 acres under vine in the region's famous chalky, mineral-laden soils. Despite often unpredictable weather patterns, relatively small overall production numbers and somewhat limited availability worldwide, Burgundy evokes an almost mystical following. Burgundy is all about the place. Like most French wine regions , the place name takes label priority over grape names. The names of appellations, communes and domaines ( wine estates ) dominate the Bourgogne wine label , with little to no label regard for the key grapes contained within. continue reading below our video Why Baking Pans Really Matter While producer, negociant, and regional place names on bottle labels can be confusing for those that don't speak French, keep in mind that Burgundy is built on two grapes: Chardonnay and Pinot Noir .

Burgundy Wine By the Numbers: Burgundy's wine production breaks down to 61% white wines, 30% red, and 8% Cremant de Bourgogne (delicious sparkling wines made in the same method as Champagne ). French AOC law dictates that all white Burgundy (aka "Bourgogne Blanc") must be made from the Chardonnay grape and likewise all red Burgundy (aka "Bourgogne Rouge") are crafted from Pinot Noir grapes. Minor grape varieties add a bit of spice to the sea of Chardonnay (claiming 46% of Burgundy's vines) and Pinot Noir (rocking 36% of the vineyard plantings). These supporting grapes include Aligote (the second most planted white wine grape in Burgundy at 6%), Gamay (a black grape marking 11% of the region's vines) and Sauvignon, Pinot Blanc and Pinot Beurot accounting for less than 1%. Burgundy's Wine Regions: While Burgundy may be significantly smaller in size, especially when compared to its equally celebrated neighbor, Bordeaux, the region's influence, impact, and overall importance on the international wine stage is substantial.

Burgundy can be boiled down into five key growing regions or districts to know: Chablis, Côte Chalonnaise, Mâconnais, Côte de Nuits and Côte de Beaune. These last two districts, Côte de Nuits and Côte de Beaune, are collectively referred to as the famous Côte d'Or, meaning "golden slope" for the region's fall foliage, and represents the most well-known wine district of Burgundy. The wines of Burgundy maintain an impressive reputation for giving significant voice to the region's exceptional terroir. Elegant, subtle, complex, earth-driven, and filled with finesse, Burgundy's wines consistently maintain the prestigious paradigm and revered model for classic Chardonnay and Pinot Noir the world over. Chablis: Most famous for lively, mineral-driven, bone-dry Chardonnay, Burgundy's most northern region of Chablis is the white wine capital, cultivating Chardonnay vines on limestone rich soil structures. The wines themselves are often referred to simply as "Chablis" around the globe or locally as "Beaunois" a Burgundian term for Chardonnay.

Chablis' Grand Cru vineyards congregate on the sunny right bank slopes of the Serein River, while the Premier Cru vineyards tend to gather on south-facing slopes and are rooted in the famous white, chalky, crushed shell Kimmeridgian soils. It should be noted that Chablis's wine classification mirrors the rest of Burgundy in regards to Grand Cru, Premier Cru, and Village (Chablis) appellations with Petit Chablis added to the label mix as a well-priced, entry-level wine. Côte Chalonnaise: Known for solid, value-driven Pinot Noir, powerful, yet balanced white Burgundy and the regional sparkling wine, Cremant de Bourgogne, the Côte Chalonnaise rides right in the middle of Burgundy along the curve of the Saone River. Look for the village names of Mercurey and Givry on labels and producers such as Domaine Jabot, Louis Latour, and Faively. Mâconnais: Well-reputed for offering some of the region's best bargain Chardonnay, Mâconnais lies in the southern portion of Burgundy.

Pouilly-Fuissé is the most well-known appellation in the Mâconnais, offering white wines with plenty of apple and peach, some tropical nuances and citrus notes along with fresh, vibrant acidity. Côte de Nuits: Located just south of Dijon and named for the town of Nuits-Saint-Georges, the Côte de Nuits produces world class, iconic Pinot Noir with over 20 Grand Cru vineyards. The big name vineyards of Romanée-Conti, Chambertin, and Musigny, just to spotlight a few, are all found in the Côte de Nuits. The top of the Burgundian Pinot Noir line is found here, with wines worthy of aging for decades and prices carrying four and five digits for the crème de la crème. Côte de Beaune: South of Côte de Nuits and making up the other half of the Côte d'Or, the Côte de Beaune enjoys a 70/30 split of reds to whites.

However, it's typically the white wines (again from Chardonnay grapes) that make their mark with rich aromas fuller bodies, and earthy herbal undertones overlaid by ripe pear and apple character. The wines from the Côte de Beaune deliver significant quality without busting the budget. Keep an eye out for wines from Chassagne-Montrachet, Meursault, Pommard, Volnay, and Puligny-Montrachet (all village names). Burgundy's Wine Classifications: When it comes to rolling with mid-tier to high-end Burgundian wines, the region's complex classification system will begin to play a critical role. Essentially there are four quality level classifications based on appellations that apply to all AOC Burgundy wines: Regional Appellations, Village Appellations, Premier Cru Appellations and Grand Cru Appellations. Location, location, location - it plays the vital role in determining where the wines of Burgundy fall on the classification scale. The term "Climat" (pronounced "Clee-ma") is a Burgundian term that lays claim to the extreme role that geography plays in Burgundy's wine scene.

A Climat is a well-defined plot of land with very specific soil, slope, and micro-climate conditions. A Climat may be a whole vineyard or just part of one. The higher priced, esteemed vineyards or Climate top the classification at the Grand Cru and Premier Cru levels. Village wines carry the names of the village (i.e. Beaune, Chablis, Corton, Gevrey-Chambertin) that the vineyards surround. Good every day, entry-level wines with the regional appellation of "Bourgogne" may be sourced from vineyards anywhere in the entire region of Burgundy. Simply stated, the better the vineyard, the better the wine and the higher the classification rank (and price). Regional Wines - Like it sounds, the regional wine classification forms the base of Burgundy's classification pyramid, representing right around 50% of the region-wide wines. It should be noted that somewhere between regional wines and village wines, there is a sort of "catch-all" district rank that is more defined than the region of Burgundy, but not all found from a single village. Essentially, when a few larger regional districts are tied together because of similar quality they may be named as such.

Côte de Beaune-Villages is one common example, indicating that the wine is made from grapes that come from one or more villages in the region of Côte de Beaune. Village Appellations - Weighing in with right around 38% of Burgundy's wine production, these wines carry specific village or town names on the labels (i.e. Pommard, Meursault, Mercury, Pouilly-Fuisse), indicating that the grapes are grown in a specific vineyard village location and not sourced from all of Burgundy. Pommard is a village name that you might see on a bottle label, communicating that all of the grapes were sourced from the village of Pommard in the Burgundian region of Côte de Beaune. Premier Cru - Climbing the classification ladder to the upper echelons of Burgundy's best wines with 10% of the production is the appellation designation of Premier Cru. Meaning "First Growth," Premier Cru refers to wines that have been grown in smaller, AOC defined and well-reputed vineyards to spotlight esteemed terroir (dubbed "Climat" in Burgundy).

Labels often carry the shorthand designate "1er Cru" an abbreviation for Premier Cru. These wines are perfect when it's time to splurge, they typically start in the $60 range on the low end and work well into the $100+ price point fairly quickly. Grand Cru - Representing the top 1% of Burgundy's best wine offerings, with just over 30 vineyards ranked Grand Cru in the Côte d'Or, the Grand Cru wines command international attention. The most famous Grand Cru from Burgundy is undoubtedly Domaine de la Romanée-Conti which can easily ask $5,000-$12,000 per bottle on auction sites. Burgundy's Wine History: With evidence of vines planted by the Celts before 200 B.C. and Roman soldiers growing grapes dating back to the first century, Burgundy was recognized early on as premier real estate for growing grapes. Yet, like many burgeoning European wine regions, it was the Medieval monasteries that deserve primary credit for cultivating the region's scholastic vineyards through the Middle Ages.

Experimenting with grapes and land locations, and quickly recognizing Burgundy's epic influence, along with the dominating force of the regional terroir , the Benedictine and Cistercian monks served to identify and define the most ambitious vineyard locations of the region. These prestigious vineyards were destined to become some of the wine world's most prized grape-growing land possessions. While honing viticultural techniques and traditions, the combined efforts of Benedictine and Cistercian monks laid much of the groundwork for Burgundy's modern wine scene. It wasn't until the French Revolution that the ownership of Burgundy's vineyards transferred from the church and aristocratic circles to individuals in segmented blocks of land. The region's vineyards were further fragmented when Napolean sliced and diced the vineyards by instituting that all inherited land must be divided equally among heirs. To this day it is not unusual to find a 120-acre vineyard owned by 80+ growers, with as little as several rows of vines under the ownership of a single grower. This fragmented system has made the role of the négociant (a collective house that buys regional wines typically by the barrel to blend with other wines from the same region or appellation) extremely important.

Buying Burgundy's Bargain Wine Remember that you won't find "Chardonnay" on the label of a Burgundy wine bottle, so you're looking for specific Chardonnay-producing regions, village, or estates (aka "domaines") names on the bottle. Chablis, Pouilly-Fuisse, Montrachet, Macon-Villages, and Meursault are top picks for white wine finds in Burgundy's vinous landscape. Similarly scout for the village names of Aloxe-Corton, Nuits-Saint-Georges, Pommard, Vougeot, Mercury, Vosne-Romanee, on a bottle label to point you in the right direction for Pinot Noir. Regional wines with the all-encompassing "Bourgogne" designate on the label will be the easiest on the wallet, next are the village wines which tend to increase quality and character for just a little more cash. The Premier Cru and Grand Cru wines from very site specific vineyard locations known for quality (and limited production) ask the most from consumers in terms of cash but promise to deliver bottled delight in return.

Best Value Burgundy Producers to Try: Bouchard Aine & Fils, Domaine Christian Moreau Pere & Fils, Domaine Faiveley, JJ Vincent, Joseph Drouhin, Louis Jadot, Louis Latour, Olivier Leflaive Get To Know Chablis Wine and Region | Wine Folly Burgundy , Chablis , Chardonnay , Favorite , France , Intermediate , Wine Regions Chablis (“Shah-blee”) is a Chardonnay making wine region in the northwest corner of Burgundy, France. Unlike other Chardonnay wines, Chablis rarely uses oak-aging, resulting in a very different style and taste profile. It’s because of Chablis’ renown, that the unoaked Chardonnay style is popular worldwide. What Does Chablis Taste Like? Chablis is 100% Chardonnay made in a lean style with minerality unlike any other. by Dominic Lockyer Wines from Chablis are frequently described as having citrus and white flower aromas with dry, lean, light-bodied flavors of citrus, pear, minerality and salinity. Chablis rarely displays flavors of butter – an indication of oak-aging.

In fact, one of the most desirable traits in quality Chablis is a long, tingly finish of high acidity and flint-like minerality. Much of the lean and elegant taste of Chardonnay from Chablis is attributed to the qualities of the soil, climate, and traditions of the region. Knowing the peculiarities of this area (and there are a few) will help you find better Chablis wine. The regional characteristics of Chablis are definitely represented in the wines. It’s a great wine to try to understand minerality in French wines. Chablis Food Pairing Poulet à l’ Estragon is French for Chicken Tarragon. This recipe from Food52 by Tom Hirschfeld calls for 1/2 cup dry white wine–Chablis will work perfectly. Chablis was once the go-to choice for a dry white wine for cooking and can still serve this purpose well. The best food pairings take advantage of the wine’s natural high acidity to act as a palate cleanser and works well with delicately creamy sauces.

Due to the lighter, more delicate taste profile of Chardonnay you’ll want to stick to lighter meats and fishes as your base ingredient including chicken, quail, trout, bass, halibut, cod, clams or scallops. The high acidity and salinity in Chablis also means it will do well alongside raw fish and sushi. In terms of spice profiles, lean towards fresh herbs , white pepper, and low overall spiciness. A few great pairings for inspiration: chicken tarragon (see the recipe for dish above) escargot black truffle fricassée over creamy polenta The Chablis Climate The best Chablis vineyards have chalky light-colored clay marl soils from the Kimmeridgian age in the late Jurassic period. The soils were once an ancient sea bed covered in shells. by Adnan Yahya The region of Chablis is what they call semi-continental which means growing high quality grapes is very challenging. Chablis does have idyllic hot summers, but poor weather in the spring or fall is what wreaks havoc on a vintage. This is very common in Chablis.

For example, spring frosts may kill the vines, and rain in the fall will stop grapes from fully ripening. Fortunately, (and oddly enough) we can thank climate change for giving Chablis a running streak of highly delicious vintages. So, if you’re on the look out for your next bottle, now is the time. Chablis Classification Information Premier Cru Chablis AOP (40 climats or “named plots”) Grand Crus Chablis AOP (7 climats) Serving Temperature: 42–50 °F (5–10 °C) Aging: 2–6 years (top tier wines will age 10+ years) Expect to Spend: $20+ will get you great quality Chablis To really find great wines from Chablis, it’s useful to understand how French wines are classified. The Chablis region also has a specific set of rules. To sum up, the more focused the regional designation (appellation), the higher the quality. One useful tip to know about Chablis is that Grand Cru designation (the top tier Chablis classification) are commonly aged or fermented in oak.

This winemaking procedure creates a totally different flavor profile from the other designations (it also can be found in some Premier Cru wines). So, don’t be surprised if your fine Chablis has just a touch of oxidation from aging in neutral oak. Petit Chablis AOP The outer areas around the town of Chablis are part of the Petit Chablis appellation. Because of the variable landscape (slopes, valleys and or north-facing vineyards) Petit Chablis wines tend to have higher acidity and more tart, citrus-like flavors. The wines are best enjoyed cold and within a year or two of release to champion the refreshing dry taste. Expect to spend: $15 Chablis AOP Closer in towards the village of Chablis is the main Chablis appellation. The majority of the wines we see available are basic Chablis, and they can be quite good. Flavors deliver citrus, pear, and more exaggerated mineral notes, a taste that is thought to be derived from the more prevalent chalky-white limestone soils (aka Kimmeridgian soils).

Expect to spend: $20 Premier (1er) Cru Chablis AOP Better positioning towards the sun and higher presence of limestone marl soil are the requisites of Chablis premier cru vineyards. Wines have slightly richer fruit profiles with starfruit and lemon flavors along with stronger distinct flinty minerality. Only 15% (780 ha) of Chablis vineyards have premier cru status of which there are a total of 70 lieu-dits (named vineyard plots). Of the 70 lieu-dits, there are 40 officially recognized climats (official named vineyard plot) that may appear on Chablis wine labels. As much as this can be overwhelming to know, only about 20 of the climats are actually used. A few well-known examples of 1er cru climats include, Montée de Tonnerre, Mont de Milieu, Vaillons, and Fourchaume. Expect to spend: $25 Grand Cru Chablis There is just one slope (~257 acres/~104 hectares) with 7 climats (i.e. officially designated vineyard plots).

The grand cru vineyards are located across the Serein River from the village of Chablis. The vineyards have southern exposure, ideal for ripening Chardonnay, and the slope has clay marl soils (the same vein of Kimmeridgian soil as the Cliffs of Dover). Grand cru Chablis vary widely in taste, depending on the climat and winemaking technique. Some producers opt to oak-age Chablis, which adds a savory unctuousness to Chablis that can be both oily and smoky. The fruit in the Grand Cru wines range from intense orange-rind, apricot and passion fruit to more savory aged flavors of bruised apple and peanut shell. Again, the taste of a Grand Cru Chablis is highly dependent on the producer, so look into tasting notes carefully to find what you want. Expect to spend: $60 Burgundy Wines from Chablis France Mâconnais Chablis Wine Jancis Robinson, Master of Wine, sums up Chablis wines in a nutshell - pure, steely whites is the way she describes them.

' Wet stones is what I like to smell from young Chablis' she says Main Grape Varieties: Chardonnay and Sauvignon Blanc (white) 'Burgundy's white wine outpost is one of France's most northern and it is hardly surprising therefore that the wines are naturally relatively sinewy, high in acidity and steely rather than luscious and oaky. This is an archetypally refreshing, long-lived style of white wine which very few wine regions, possibly none other than Chablis, can produce. We Chablis enthusiasts treasure the purity of flavour, the modest dimensions and the rapier-like effect on the palate of the region's better examples, and cannot understand how the word Chablis ever came to be used, particularly in the United States, for sweetened up blends of the most basic white. For the consumer, Chablis prices are annoyingly inconsistent. This is partly because the volume of Chablis produced can vary considerably from year to year thanks to spring frosts, which annually threaten to freeze off a sizeable proportion of the year's crop.

Being so far from the equator, and growing almost exclusively the early-budding Chardonnay vine, Chablis has become famous for its anti-frost measures. Small stoves in the vineyard have largely given way to sprinklers that surround the vines with a protective coating of ice. It is also because Chablis is so well known that it tends to be traded as a commodity and is therefore all too subject to pressures quite unrelated to the wine itself. what to look out for Chablis comes in four very distinct quality levels. Petit Chablis is the principal, often vapid, product of the plantings on the outskirts of Chablis proper undertaken when the Chablis growers found they were unable to keep up with international demand. Most wine produced around the pretty little village of Chablis qualifies for the straightforward Chablis appellation, which can vary considerably in quality (beware of Chablis bottled outside the region) but should usually be drunk young. Some particularly well-sited vineyards, comprising about a quarter of total Chablis production, are designated Chablis Premier Cru and represent some of the district's most reliable buys.

The very best vineyards are on the west-facing hill immediately above the village and qualify as Chablis Grand Cru. These are the vineyards, particularly Les Clos, that have made Chablis' reputation as offering a remarkable combination of refreshment and longevity. Other Grands Crus include Blanchots, Bougros, Grenouille, Preuses, Valmur and Vaudésir. Some of the best-known Premiers Crus are Fourchaume, Mont de Milieu, Montmains, Vaillons, and Montée de Tonnerre, which in some particularly successful vintages can develop as appetizingly as a Grand Cru Chablis. Grand Cru and some of the best Premier Cru Chablis can improve in bottle for more than a decade. Indeed its extra acid can make top-quality Chablis a better candidate for ageing than many Côte d'Or whites. But such wines can sometimes smell almost dirty in youth, or if not dirty then at least reminiscent of wet wool or dogs. Wet stones is what I like to smell from young Chablis. There has been, perhaps inevitably, a trend towards trying to make Chablis in a more luscious, obviously oaky style.

This seems a shame to me, but may well be a sign that I and not the Chablis producers am beginning to lose my hold on reality. St-Bris is regarded administratively as part of greater Chablis but the razor-sharp style of this Sauvignon Blanc is pure Loire in taste. Some favourite producers: Brocard, La Chablisienne co-operative's top bottlings, Dampt, Dauvissat, Defaix, Droin, Louis Michel, Moreau-Naudet, Raveneau. Reproduced with kind permission of Jancis Robinson. Read more on her website. Visit the Chablis Wineries Find wineries to visit at a click on the Rue des Vignerons website . This is a free service where you book online, there's information about the visit, prices, map and directions, and you can buy the domaine's wine at a reduced price. JancisRobinson.com Chablis Chablis Burgundy's white wine outpost is one of France's most northern and it is hardly surprising therefore that the wines are naturally relatively sinewy, high in acidity and steely rather than luscious and oaky.

This is an archetypally refreshing, long-lived style of white wine which very few wine regions, possibly none other than Chablis, can produce. We Chablis enthusiasts treasure the purity of flavour, the modest dimensions and the rapier-like effect on the palate of the region's better examples, and cannot understand how the word Chablis ever came to be used, particularly in the United States, for sweetened-up blends of the most basic white. For the consumer, Chablis prices are annoyingly inconsistent. This is partly because the volume of Chablis produced can vary considerably from year to year thanks to spring frosts, which annually threaten to freeze off a sizeable proportion of the year's crop. Being so far from the equator, and growing almost exclusively the early-budding Chardonnay vine, Chablis has become famous for its anti-frost measures. Small stoves in the vineyard have largely given way to sprinklers that surround the vines with a protective coating of ice. It is also because Chablis is so well known that it tends to be traded as a commodity and is therefore all too subject to pressures quite unrelated to the wine itself. Chablis comes in four very distinct quality levels.

Petit Chablis is the principal, often vapid, product of the plantings on the outskirts of Chablis proper undertaken when the Chablis growers found they were unable to keep up with international demand. Most wine produced around the pretty little village of Chablis qualifies for the straightforward Chablis appellation, which can vary considerably in quality (beware of Chablis bottled outside the region) but should usually be drunk young. Some particularly well-sited vineyards, comprising about a quarter of total Chablis production, are designated Chablis Premier Cru and represent some of the district's most reliable buys. The very best vineyards are on the west-facing hill immediately above the village and qualify as Chablis Grand Cru. These are the vineyards, particularly Les Clos, that have made Chablis' reputation as offering a remarkable combination of refreshment and longevity. Other Grands Crus include Blanchots, Bougros, Grenouilles, Preuses, Valmur and Vaudésir.

Some of the best-known Premiers Crus are Fourchaume, Mont de Milieu, Montmains, Vaillons, and Montée de Tonnerre, which in some particularly successful vintages can develop as appetisingly as a Grand Cru Chablis. Grand Cru and some of the best Premier Cru Chablis can improve in bottle for more than a decade. Indeed its extra acid can make top-quality Chablis a better candidate for ageing than many Côte d'Or whites. But such wines can sometimes smell almost dirty in youth, or if not dirty then at least reminiscent of wet wool or dogs. Wet stones is what I like to smell from young Chablis. There has been, perhaps inevitably, a trend towards trying to make Chablis in a more luscious, obviously oaky style. This seems a shame to me, but may well be a sign that I and not the Chablis producers am beginning to lose my hold on reality. St-Bris is regarded administratively as part of greater Chablis but the razor-sharp style of this Sauvignon Blanc is pure Loire in taste.

Some favourite producers: Brocard, La Chablisienne co-operative's top bottlings, Dampt, Dauvissat, Defaix, Droin, Louis Michel, Moreau-Naudet, Raveneau. In a nutshell Join and gain access to wine reviews and much more MOST POPULAR France's Chablis Wine District - dummies By Ed McCarthy, Mary Ewing-Mulligan Chablis is a tiny town in the center of France’s Chablis wine district, about a two-hour drive southeast of Paris. The Chablis wine district produces white wines only, 100 percent Chardonnay. The Chablis (pronounced shah blee) district is 70 miles away from the rest of the Burgundy region, and yet it’s still a part of Burgundy — thanks to the Duke of Burgundy, who annexed the area in the 15th century. The soil and climate of Chablis Chablis has a climate and soil distinct from the rest of Burgundy, but it does have a grape variety in common with the other districts: Chardonnay. Chablis’s climate is generally cool, similar to that of the Champagne region to its north.

The weather has a strong effect on the wines of Chablis: The vineyards are prone to spring frosts; when a frost is severe, it can wipe out half of the crop. Too cool or rainy a year yields lean, ungiving wines that are too high in acidity. Years that are too warm produce uncharacteristically full-bodied, rich, ripe wines that are too low in acidity. Chablis is one district for which you must pay particularly close attention to vintages. In a good vintage, however, Chablis can be magical: pale straw in color with hints of green, turning light gold with age; bone dry and medium-bodied, with lively acidity that makes the wine great with seafood; concentrated in delicate, minerally aromas and an appley flavor that lingers long after you swallow. The soil in the Chablis area, which undoubtedly contributes to the wine’s minerally qualities, has lots of limestone and chalky clay; this soil contains fragments of billions of fossilized oyster shells, deposited by the sea which once covered Chablis. Chablis appellations Chablis has a distinctly different appellation system from the rest of Burgundy.

The wines of the Chablis district fall into four separate appellations. From least prestigious to most prestigious, they are: Petit Chablis Chablis Premier Cru Chablis Grand Cru The Petit Chablis zone, which produces less than 10 percent of Chablis wine, is farthest from the town of Chablis, in the least interesting part of the district, soil-wise. The wine from this zone is quite forgettable, and very little is exported to the U.S. Most Chablis wines fall into the “Chablis” appellation; sometimes wine people refer to these wines as “Chablis AC” (for Appellation Controlée), to distinguish them from Chablis Grand Cru or Chablis Premier Cru. These basic Chablis wines can be quite decent in good vintages, and they retail in the $16 to $24 price range. Drink Chablis AC wines within five or six years of the vintage. Chablis is one wine where it pays to upgrade, however. Grand Cru and Premier Cru Chablis are distinctly better wines than the basic Chablis AC wines, and are worth the extra money.

Learn and talk about Chablis wine, Burgundy (historical region) AOCs, Wine regions of France The Chablis ( pronounced: [ʃa.bli] ) region is the northernmost wine district of the Burgundy region in France . The cool climate of this region produces wines with more acidity and flavors less fruity than Chardonnay wines grown in warmer climates. These wines often have a "flinty" note, sometimes described as "goût de pierre à fusil" ("tasting of gunflint "), and sometimes as "steely". The Chablis Appellation d'origine contrôlée is required to use Chardonnay grapes solely. The grapevines around the town of Chablis make a dry white wine renowned for the purity of its aroma and taste. In comparison with the white wines from the rest of Burgundy, Chablis wine has typically much less influence of oak . Most basic Chablis is unoaked, and vinified in stainless steel tanks. The amount of barrel maturation, if any, is a stylistic choice which varies widely among Chablis producers.

Many Grand Cru and Premier Cru wines receive some maturation in oak barrels, but typically the time in barrel and the proportion of new barrels is much smaller than for white wines of Côte de Beaune . [1] Contents Location[ edit ] The Yonne department where Chablis is located. Chablis lies about 10 miles (16 km) east of Auxerre in the Yonne department, situated roughly halfway between the Côte d'Or and Paris . Of France's wine-growing areas, only Champagne and Alsace have a more northerly location. Chablis is closer to the southern Aube district of Champagne than the rest of Burgundy. The region covers 15 kilometres (9.3 mi) x 20 kilometres (12 mi) across 27 communes located along the Serein river. The soil is Kimmeridge clay with outcrops of the same chalk layer that extends from Sancerre up to the White Cliffs of Dover , giving a name to the paleontologists' Cretaceous period . The Grand Crus, the best vineyards in the area, all lie on a single, small slope, facing southwest and located just north of the town of Chablis.

[2] History[ edit ] During the Middle Ages the Catholic Church , particularly Cistercian monks, became a major influence in establishing the economic and commercial interest of viticulture for the region. [1] Pontigny Abbey was founded in 1114, and the monks planted vines along the Serein. [3] Anséric de Montréal gave a vineyard at Chablis to the Abbey in 1186. [4] In 1245 the chronicler Salimbene di Adam described a Chablis wine. [5] Chardonnay is believed to have first been planted in Chablis by the Cistercians of Pontigny Abbey in the 12th century, and from there spread south to the rest of the Burgundy region. [6] The Chablis area became part of the Duchy of Burgundy in the 15th century. [7] There are records in the mid-15th century of Chablis wine being shipped to Flanders and Picardy . But in February 1568 the town was besieged by the Huguenots , who burnt part of it.

[8] The development of the French railway system opened up the Parisian market to wine regions across the country, dealing a significant blow to the monopoly held by the Chablis wine industry at the time. The easily accessible Seine river, via the nearby Yonne river, gave the Chablis wine producers a near monopoly on the lucrative Parisian market. In the 17th century, the English discovered the wine and began importing large volumes. [2] By the 19th century there were nearly 98,840 acres (40,000 ha) of vines planted in Chablis with vineyards stretching from the town of Chablis to Joigny and Sens along the Yonne. Some Champagne producers used Chablis as a basis for a sparkling cuvée . [1] With the French Revolution , the monastic vineyards became biens nationaux , and were auctioned off. The new owners were mostly local, and the political upheaval saw small farmers involved as part-time vignerons. The English market continued to prosper. [9] The 19th-century Russian novel Anna Karenina by Leo Tolstoy mentions "classic Chablis" as a commonplace choice of wine.

[10] The end of the 19th century was a difficult time for the Chablis growers. Firstly, with new railway systems linking all parts of the country with Paris, there was inexpensive wine from regions in the Midi that undercut Chablis. The vineyards were affected by oidium from 1886, and then phylloxera from 1887. Effective replacement of vinestocks to counter phylloxera took some 15 years. [11] Many Chablis producers gave up winemaking , the acreage in the region steadily declining throughout much of the early 20th century. By the 1950s there were only 1,235 acres (500 ha) of vines planted in Chablis. [1] The Grand Cru vineyards of Chablis. From left to right: Les Preuses, Vaudésir, Grenouilles (around the house), Valmur, Les Clos, Blanchots and in the far distance across the Vallée de Brechain, the Premier Cru of Montée de Tonnerre.

The 20th century did bring about a renewed commitment to quality production and ushered in technological advances that would allow viticulture to be more profitable and reliable in this cool northern climate. In 1938, the Institut National des Appellations d'Origine created the Appellation d'origine contrôlée (AOC) region for Chablis that mandated the grape variety (Chardonnay) and acceptable winemaking and viticultural practices within delineated boundaries. One of the objectives of the AOC establishment was to protect the name "Chablis", which by this time was already being inappropriately used to refer to just about any white wine made from any number of white grape varieties all across the world. In the early 1960s, technological advances in vineyard frost protection minimized some of the risk and financial cost associated with variable vintages and climate of Chablis. The worldwide "Chardonnay-boom" of the mid-late 20th century, opened up prosperous worldwide markets to Chablis and vineyard plantings saw a period of steady increase.

By 2004, vineyard plantings in Chablis reached a little over 10,000 acres (4,000 ha). [1] Climate and geography[ edit ] All of Chablis' Grand Cru vineyards and Premier Cru vineyards are planted on primarily Kimmeridgean soil which is composed of limestone, clay and fossilized oyster shells (pictured). Located in northeast France, the Chablis region is considered the northernmost extension of the Burgundy wine region but it is separated from the Côte d'Or by the Morvan hills, with the main Burgundian winemaking town of Beaune located more than 62 miles (100 km) away. This makes the region of Chablis relatively isolated from other winemaking regions with the southern vineyards of the Champagne in the Aube department being the closest winemaking neighbor. [1] The Chablis wine region has much in common with Champagne province , when it comes to climate. [12] It has a semi- continental climate without maritime influence . The peak summer growing season can be hot; and wintertime can be long, cold and harsh, with frosty conditions lasting to early May.

Years that experience too much rain and low temperature tend to produce wines excessively high in acidity and fruit that is too lean to support it. Vintages that are exceedingly warm tend to produce fat, flabby wines that are too low in acidity. [7] Frost can be countered by heaters, and aspersion by sprinklers to form an ice layer. The exceptionally poor 1972 Chablis suffered frost at vintage time. [13] The region of Chablis lies on the eastern edge of the Paris Basin . The region's oldest soil dates back to the Upper Jurassic age, over 180 million years ago and includes a vineyard soil type that is calcareous , and known as Kimmeridge clay . All of the Chablis Grand Cru and Premier Cru vineyards are planted on this primarily Kimmeridgean soil, which imparts a distinctively mineral, flinty note to the wines. Other areas, particularly most of the Petit Chablis vineyards, are planted on slightly younger Portlandian soil, still of similar structure. [2] The chalk landscape resembles some areas of Champagne and Sancerre. [14] Viticulture[ edit ] Smudge pots protect Chablis vineyards from frost.

A serious viticultural concern for Chablis vineyard owners is frost protection. During the bud break period of a grapevine's annual cycle , the Chablis region is vulnerable to springtime frost, from March to early May, which can compromise the crop yield . Formerly, the financial risk involved saw many producers turn to polyculture agriculture, pulling up vineyards to plant alternative crops. [1] The 1957 vintage was hit particularly hard by frost damage: the regional authorities reported that only 11 cases (132 bottles) of wine were produced. [15] In the 1960s, technological advances in frost protection introduced preventive measures, such as smudge pots and aspersion irrigation to the region. Smudge pots work by providing direct heat to the vines while aspersion involves spraying the vines with water as soon as temperatures hit 32 °F (0 °C) and maintaining persistent coverage. The water freezes on the vine, shielding it with a protective layer of ice that functions igloo -style, retaining heat within the vine.

While cost is a factor in using smudge pots, there is a risk to the aspersion method if the constant sprinkling of water is interrupted of causing worse damage to the vine. [1] There is no such protection against hail , which in 2016 caused serious difficulties for some Chablis vignerons. [16] At harvest time, AOC regulations stipulate grapes for Grand Cru vineyard must be picked with a potential alcohol level of at least 11 percent, at least 10.5 percent for Premiers Crus and 9.5 percent for AOC Chablis vineyards. Yields in Grands Crus must be limited to 3.3 tons per acre (45 hectoliters per hectare) with a 20% allowance for increased yields. [17] There is no official regulation on the use of mechanical harvesting , but most Grand Cru producers prefer hand picking because human pickers tend to be more delicate with the grapes and can distinguish better between ripe and unripe bunches . Over the rest of the Chablis region, mechanical harvesting was used by around 80% of the vineyards at the turn of the 21st century.

[18] The traditional style of vine training in Chablis is to have the vine trained low to the ground for warmth with four cordons stretching out sideways from the trunk. [15] Winemaking[ edit ] The 20th century saw many advances in winemaking technology and practices—particularly the introduction of temperature-controlled fermentation and controlled inducing of malolactic fermentation . One winemaking issue that is still contested in the region is the use of oak . Historically Chablis was aged in old wooden feuillette barrels that were essentially neutral: they did not impart the characteristic oak flavors (vanilla, cinnamon, toast, coconut, etc.) that are today associated with ageing a wine in barrels. Hygiene was difficult to control with these older barrels, and they could develop faults in the wine , including discoloration. These old barrels fell out of favor, replaced by stainless steel fermentation tanks which also controlled temperatures. [2] The use of oak became controversial in the Chablis when some winemakers in the late 20th century went back to wooden barrels in winemaking, using oak barrels.

So-called "traditionalist" winemakers dismissed the usage of oak as counter to the "Chablis style" or terroir, while "modernist" winemakers embrace its use though not to the extent of a " New World " Chardonnay. [2] The amount of " char " in oak barrels used in Chablis is often low, which limits the "toastiness" that is perceived in the wine. [1] A glass and bottle of Chablis. Rarely will a producer use oak for both fermentation and maturation. Grand Cru and Premier Cru wines are most likely to see oak: proponents believe that they have necessary structure and enough extract to avoid being overwhelmed by oak influence. While there are style differences among producers, rarely is basic AOC Chablis or Petit Chablis oaked. [1] While chaptalization was widely practiced for most of the 20th century, there has been a trend of riper vintages in recent years, producing grapes with higher sugar levels that have diminished the need to chaptalize.

[15] Appellation and classification[ edit ] See also: List of Chablis crus Map showing the location of the Grand Crus of Chablis. The main Chablis Appellation d'Origine Contrôlée was designated on January 13, 1938, but the junior appellation of Petit Chablis was not designated until January 5, 1944. All the vineyards in Chablis are covered by four appellations with different levels of classification , reflecting all-important differences in soil and slope in this northerly region. At the top of the classification are the seven Grand Cru vineyards, which are all located on a single hillside near the town of Chablis. Second in quality are the Premier Cru vineyards, which numbered 40 at the turn of the 21st century, covering an area of 1,853 acres (750 ha). Next is the generic AOC Chablis which, at 7,067 acres (2,860 ha), is the largest appellation by far in the region and the one exhibits the most variability between producers and vintages.

At the lowest end of the classification is "Petit Chablis" which includes the outlying land. As of 2004, 1,380 acres (560 ha) of a permitted 4,448 acres (1,800 ha) in the Petit Chablis appellation was planted. [1] Soil and slope plays a major role in delineating the quality differences. Many of the Premier Crus, and all the Grand Crus vineyards, are planted along the valley of the Serein river as it flows into the Yonne. The Grand Crus and some of the most highly rated Premier Crus (Mont de Milieu, Montée de Tonnerre, Fourchaume) are located on southwest facing slopes; these receive the maximum amount of sun exposure. The rest of the Premier Crus are on southeast facing slopes.

[12] [19] Chablis Grand Crus[ edit ] There are seven officially delineated Grand Cru climats, covering an area of 247 acres (100 ha), all located on one southwest facing hill overlooking the town of Chablis at elevations between 490–660 feet (150–200 metres). One vineyard there, La Moutonne, between the Grand Cru vineyards of Les Preuses and Vaudésir, is often considered an "unofficial" Grand Cru. [1] [20] The Bureau Interprofessionnel des Vins de Bourgogne (BIVB) does recognize La Moutonne, but the seven Grand Cru vineyards officially recognized by the INAO are (from northwest to southeast): Bougros, Les Preuses, Vaudésir, Grenouilles, Valmur, Les Clos and Blanchot. [21] Together, the Grand Cru vineyards account for around 3% of Chablis annual yearly production. [22] While the producer can have a marked influence, each of the Grand Cru vineyards is noted for its particular terroir characteristic.

Tom Stevenson notes that Blanchot produces the most delicate wine with floral aromas; Bougros is the least expressive but still has vibrant fruit flavors; Les Clos tends to produce the most complex wines with pronounced minerality; Grenouilles produces very aromatic wines with racy, elegance; the Les Preuses vineyard receives the most sun among the Grand crus and tends to produce the most full bodied wines; Valmur is noted for its smooth texture and aromatic bouquet; Vaudésir tends to produce wines with intense flavors and spicy notes. [12] Of all the Grand Cru vineyards Les Clos is the largest in size at 61 acres (25 ha). Hugh Johnson describes the wines from this Grand Cru as having the best ageing potential among Chablis and developing Sauternes -like aromas after some bottle age. [22] The Union des Grand Crus de Chablis (UGCC) was launched in March 2000, as a syndicate restricted to Grand Cru proprietors, with mission "to defend and promote the quality of Chablis Grand Cru wines". Members are bound to abide by a charter which covers wine making and sales.

Grand Cru makers must submit their wines to a tasting committee of other Union members to ensure they meet the required quality. These tastings are conducted blind. [23] Premier Crus[ edit ] At the turn of the 21st century, there were 40 Premier cru vineyards. The names of many of these vineyards do not appear on wine labels. An INAO allowance permits the use of "umbrella names": in other words smaller, lesser known vineyards are allowed to use the name of a nearby more famous Premier Cru vineyard. Some of the "umbrella" vineyards are Mont de Milieu, Montée de Tonnerre, Fourchaume, Vaillons, Montmains, Beauroy, Vaudevey, Vaucoupin, Vosgros, Les Fourneaux, Côte de Jouan and Les Beauregards. [1] In general, Premier Cru wines have at least half a degree less alcohol by volume and tend to have less aromatics and intensity in flavors. [22] Grapes and wine[ edit ] Chablis is characterized by its pale yellow color with greenish tint.

All Chablis is made 100% from the Chardonnay grape. Some wine experts, such as Jancis Robinson , believe that the wine from Chablis is one of the "purest" expression of the varietal character of Chardonnay, because of the simple style of winemaking favored in this region. Chablis winemakers want to emphasize the terroir of the calcareous soil and cooler climate that help maintain high acidity . Chablis wines are characterized by their greenish-yellow color and clarity. The racy, green apple-like acidity is a trademark of the wines and can be noticeable in the bouquet. The acidity can mellow with age and Chablis are some of the longest living examples of Chardonnay. [24] The wines often have a "flinty" note, sometimes described as "goût de pierre à fusil" (gunflint) and sometimes as "steely". Some examples of Chablis can have an earthy "wet stone" flavor that intensifies as it ages, before mellowing into delicate honeyed notes.

[25] Like most white Burgundies, Chablis can benefit from some bottle age. While producers' styles and vintage can play an influential role, Grand Cru Chablis can generally age for well over 15 years while many Premier Crus will age well for at least 10 years. [1] Secondary grape varieties grown locally are permitted in the generic Bourgogne AOC wine. These include Aligoté , César , Gamay , Melon de Bourgogne , Pinot noir , Pinot blanc , Pinot gris (known locally as Pinot Beurot), Sauvignon blanc , Sacy , and Tressot . [12] Modern wine industry[ edit ] For most of the 20th century, Chablis wine was produced more for the export than the domestic French market, which tended to favor the Côte d'Or Chardonnays. Négociants are not now as influential in the Chablis wine industry, compared with other areas of Burgundy. Trends towards estate bottling and co-operatives have shifted the economics towards the individual growers and producer.

The La Chablisienne co-operative makes nearly a third of all wine produced in Chablis today. [1] In recent years, Chablis producers have fought hard to protect the Chablis designation, using legal means to make foreign countries respect it. Despite a long association with Chardonnay, the wines of Chablis can be overshadowed by the New World expression of the varietal [14] and by other Burgundian Chardonnays such as Montrachet , Corton-Charlemagne and Meursault . The wide semi-generic use of the word "Chablis" still describes almost any white wine, regardless of where it was made and from what grapes. [2] Chablis Wine Information, French Wine Guide in Burgundy (and Petit Chablis, Chablis Premier Cru, Chablis Grand Cru) The village of Chablis gives its name to one of the most famous white wine in France. Chablis is located at the north of the Burgundy region. Chablis wine is made of Chardonnay grape. Over there people called it Beaunois, taking the name from the close-by wine region of Beaune .

Chardonnay grow on a limestone soil rich with fossils and specially oysters. A long time ago, a sea covered Burgundy and Chablis. Chablis wine is brisk and fruity, very dry and with a refreshing acidity. In the nose, there are flavors of green apple and lemon. In the mouth Chablis delivers aromas of vanilla, lemon and linden. When older, Chablis has a golden color and is more spicy. Chablis is recommended with grilled fish but is also a good companion with white meat and even curry or tandoori.

Question: Chablis is a white wine from which wine growing region of France?
Answer: Burgundy