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 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. 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 Chablis Wine: One of the Finest Expressions of Chardonnay | The Kitchn Chablis Wine: One of the Finest Expressions of Chardonnay Chablis Wine: One of the Finest Expressions of Chardonnay Email There is one wine that I find myself constantly coming back to as an all time favorite. It is the white wine Chablis. It has a truly unique steely minerality and strident sense of place. For me Chablis is one of the best manifestations of the Chardonnay grape. Here are some reflections on Chablis, and some bottles to get you started. Where Is Chablis Made? The Chablis wine region is located in the most northern part of Burgundy, not far from the beautiful city of Auxerre. The vineyards for the most part lie along the river Serein (which translates as serene).

Winemaking here dates back to the 12th century and the arrival of the Cirstercian monks. The Terroir Soil has a huge impact on the quality of Chablis wines. The best sites are limestone and kimmeridgean clay, which is rich in marine fossils. This soils underpins the palpable minerality for which Chablis is revered. The Chardonnay Grape Chablis wines are made from Chardonnay which is a white grape. Interestingly, many Chablis producers have explained to me on several occasions that they don't consider their wines as Chardonnay wines. Rather they are Chablis wines — a proclamation of the importance of terroir as opposed to a manifestation of the grape variety. The 'Quality Hierarchy' Within Chablis there is a hierarchy or official quality levels. Petit Chablis, which is the lowest level, then Village Chablis, followed by Premier Cru and finally Grand Cru. This hierarchy is determined based on the quality of the vineyard site and overall terroir. For example the 'Petit Chablis' vineyards lie in the outer limits of the appellation, where the soil is heavier and has a higher proportion of clay.

In contrast Grand Cru sites are the very best you can get in Chablis. Village wines are labelled as AC Chablis. Forty villages within the Chablis region have premier cru status. Some of the most well known are Fourchaume, Montmains, Vaillons and Montée de Tonnere. The particular village name as well as the words Premier Cru appear on the label. Only seven vineyard sites have Grand Cru status. These are Chablis' greatest vineyards. These are Les Clos, Blanchots, Bougros, Grenouille, Preuses, Valmur and Vaudésir. Grand Cru Chablis wines are the most complex and age-worthy wines from the region. Unfortunately, they carry a price tag to match. But it is worth it for a very special occasion or celebration. Drinking Chablis Wines Chablis Wines and Oak In general, Chablis wines see little or no oak. Certainly, at village level, most wines are either fermented in stainless steel or in large, old oak vats, which impart no oak flavors. Some Premier Cru wines see some barrel fermentation.

However, typically it is very restrained because the purpose is to create palate complexity and structure as opposed to any obvious oak flavor influence. Grand Cru Chablis, coming from the best sites, and often from much older vines, is usually barrel fermented. Even so, the oak is never overly obvious or blowsy, but integrates seamlessly with the wines' unyielding minerality, adding complexity to the wine as it develops with age. When To Drink Petit Chablis wines are the most simple, and really should be drunk within a year or so of release. Village level wines are delicious when released, but can easily improve 2-3 year, or more. Premier Cru wines can be drunk on release, but can be a bit tight and overly steely. Best to cellar a few years. These wines improve for between 5-10 years. Grand Cru wines really do need some time to come around, and can appear closed and tight if too young. It is best to wait at least 5 years, but these wines will improve for at least 10-15 years. The Taste of Chablis There are words that always come to mind when I taste a good village Chablis.

These are: Chalky, steely minerality, a racy crispness, pure definition and focus on the palate, Granny Smith apples, fresh cut hay. The sensation of minerality on the palate is palpable and lingering. It helps explain why so many producers say "I don't make Chardonnay, I make Chablis." The difference is substantial. At the Table Chablis wines are quite versatile at the table. Fish and poultry are popular pairings. The crisp acidity cuts through any rich sauces serves with either. I particularly love Chablis with a sauté of wild mushrooms, grilled salmon, snails, charred octopus and of course oysters. It is important to remember that Chablis wines can only come from this region of Chablis in France. Unfortunately in the past there have been far too many rather dubious white wines, emanating from all corners of the wine producing world, labelled and masquerading as "Chablis' . These wines have nothing, never have had anything, and never will have anything in common with the splendors of true Chablis. Thankfully, today denominations of origin are better protected from fakery that they were in the past.

Chablis Wines to Try Two Chablis producers that feature very regularly in our house are Christian Moreau, Père et Fils, and Domaine de Chantemerle. The 2009 vintage of each is widely available at the moment. • 2009 Christian Moreau Père et Fils Chablis, $25 - These vineyards are in the very heart of Chablis and the vines are almost 50 years old. Intense minerally, flinty nose. Crisp, racy acidity and ample bright green fruit flavors. Wonderful focus, definition and flavor concentration. Excellent mid-palate weight and breadth. Very long minerally finish. 2009 2009 Domaine de Chantemerle Chablis, $24 - Slightly restrained nose at first but minerality shining through. Intense flavor impact on the palate with lots of citrus and granny smith apple notes in harmony with the chalky minerality. Well-defined and taut structure. Persistent long finish. Do you have favorite Chablis wines that you enjoy?

A taste of Chablis | The Wine Rambler A taste of Chablis Posted by Torsten 16 Jul 2010 Among wine jokes, the one where someone says they don't like Chardonnay but love Chablis has to be one of the classics. Overused as it may be, I have actually met someone who during the course of an evening of drinking wine told me about how he had had a marvellous Chablis at a restaurant recently and that the only type of wine he really hated and never ever drank was Chardonnay. Whatever you may think of this joke, you can argue that it reflects a popular perception of Chardonnay as very oaky, often over-oaked in fact, versus Chablis representing a light, elegant style of Chardonnay that is mostly untouched by oak. As this is a style of wine the Wine Rambler is really interested in, I was more than happy when I was recently invited to taste a flight of Chablis - in fact, the nominees of the 24th annual Chablis Wine contest run by the Burgundy Wine Board . Let's start this with a few basics about Chablis.

Chablis is the northernmost district of the French wine region of Burgundy - so far north in fact that it is closer to the Champagne than to most of Burgundy. Chablis wine is, surprise, surprise, made 100% from Chardonnay. Because of a more simple (not to be confused with simplistic) approach to winemaking it is sometimes argued that Chablis is the purest embodiment of Chardonnay, really making its terroir shine. Winemakers in the Chablis do not rely as much on oak barrels as those in other regions of Burgundy, and many wines are in fact made in stainless steel tanks. I don't know about you, but if it comes to food and drink my life often works in phases. For instance, when I discover a new dish I tend to cook it excessively for a while and then slowly scale back. If it really suits me, it will come back for a second phase of heightened interest and after a while it will then be integrated into my more permanent repertoire. Or, if it does not really agree with me, it will slowly pass into memory, as a phase in my life.

Wine is similar - last year for instance saw a peak of interest in Silvaner, following which I now make sure to include at least a bottle in every delivery. Currently, I seem to move into a Chardonnay phase, so the tasting event organised by Arnaud Valour from BIVB (Bureau Interprofessionnel de Vins de Bourgogne) and colleagues was an excellent chance to get a better idea about different styles of Chablis. Arnaud Valour All wines were from the same vintage (2008), the same region (the Chablis appellation) and same grape variety (Chardonnay, obviously), a selection that always makes for an interesting tasting as it allows you to get a feeling for the influence of different vineyards and approaches to winemaking. What struck me most about the tasting was the minerality of the Chablis. As a Riesling lover, minerality is close to my heart and one of the most cherished components of a white wine for me. Minerality is also an important aspect of the Chablis wines and tasting thirteen in a row really helped appreciate how diverse 'mineral' can be in a wine.

We had flinty, sharp mineral, more earthy minerality, cool mineral that was almost close to steel, others more like oyster shells - a very broad range of what one might mistake for a single flavour in wine. The wines were not only different with regards to minerality, we were presented with an intriguing mix of styles, sometimes only subtly different, sometimes much more obvious. For instance, I also liked the different expressions of fruitiness and the different levels of acidity. Among my personal favourites was the 2008 Domaine Servin, a wine that, as I learned after the blind tasting was over, had won the bronze medal. I particularly liked it for its fruitiness and fresh mineral zing on the tongue. Another wine that got a + in my tasting notes turned out to be the winner of the gold medal, the Roland Lavantureux, Lignorelles, an elegant wine that really showed off with an intense stony mineral nose. When I left the tasting, I had a strong craving for shellfish and simpler fish dishes, and a desire for another glass of Chablis.

This is a style of wine that suits me very well, especially after a long phase of drinking much sweet Riesling, so expect to see more Chardonnay here on the Wine Rambler, from the Chablis, but also from elsewhere... Tags: 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. 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. Heather Dougherty: Half a gallon of your finest Chablis, please... Friday, 23 January 2009 Half a gallon of your finest Chablis, please... Chablis is, arguably, the most famous name in the world of wine. It is instantly recognizable to any wine drinker, even if they have never tasted it. Until the French authorities started to clamp down on such practices, almost every wine-producing country in the world made a “chablis”: a sign of the power of the name and its strong association with a classic wine style. Indeed, one of my earliest wine-drinking memories involved buying a “half gallon of Chablis” (I kid you not) while in the US.

Genuine Chablis, rather than its imitators, must come from a specific area in France, surrounding the small and rather sleepy town of Chablis, southeast of Paris. As a wine region, Chablis is lumped together with the Burgundy region – probably at least partly because its wines are, like white Burgundy, all made from the chardonnay grape. Stylistically and geographically, though, Chablis (the region and the wine) has more in common with Champagne to the north and with the classic Sauvignon Blanc growing areas around Sancerre in the Loire Valley to the west. Classic white burgundies are characterised by the use of new oak barrels to ferment and age the wines, giving them extra weight and depth of flavour to complement the ripe fruit. Chablis, meanwhile, aims for a very different expression of the chardonnay grape. The hallmarks of the best Chablis are minerality, elegance and crisp acidity. Some oak is used here, but most of it is not new and does not, therefore, impart its unmistakeable vanilla stamp to the wines. It’s more about giving an extra nuance of flavour and some additional texture to the wine.

The exact amount of oak used varies by producer, by the year and even by the vineyard from the same producer. Given its northerly position in France (only Champagne is further north), getting chardonnay to ripen fully here is a gamble the Chablis wine makers undertake each year. As you would expect, there are big differences in the size and quality of the grape crop from year to year, so it is a region where it pays to know your vintages. Winemakers must hope for enough sun to get their grapes just ripe enough, while maintaining their hallmark acidity and finesse. They are able to do this at all only by virtue of a geographical accident. Chablis’ vineyards are planted on an outcrop of what’s called Kimmeridgian, a particular type of limestone packed with fossilised remains of oyster shells. This soil provides a fantastic growing medium for the vines, which warms quickly and keeps the vines well-drained and helps the grapes to ripen in a marginal climate. How Kimmeridgian got its name from a small village in Dorset is a rather convoluted tale. Imagine an enormous submerged bowl made of limestone which lies under the English Channel.

One lip of the bowl emerges from the Earth around Chablis and the other around Kimmeridge, Dorset. Why an English hamlet unknown outside Dorset got the glory, rather than the historic wine-making region of Chablis is a mystery. I’m guessing the English got the chance to give the stone its name before the French noticed – and now it’s too late. So what does Chablis taste of? Unlike many white wines, Chablis is not fruity – or fruit-driven, whatever that means. It smells and tastes of stones, minerals, sometimes flint and smoke. It is resolutely light-bodied, with high acidity – but the best wines are never harshly acidic and don’t lack flavour, despite their light body. Can the fossilised oysters which cover the vineyards really be imparting their chalky minerality to the wines made there? Impossible to prove, but an irrestistible theory – and Chablis with oysters is undoubtedly one of the classic food and wine matches.

The evidence is out there… Some Chablis to try Tesco Finest* Chablis 2007, £8.99 2007 was a challenging year in Chablis – cool weather made the choice of picking date all-important, in order to have enough ripeness in the grapes to balance out the high acidity. This wine impressed me with a sense of where it comes from – racy, mineral and a hint of green apple fruit. Waitrose Chablis 2007, £10.99 Made by the reliable co-operative, La Chablisienne, this has good depth of flavour and correct acidity. One for fans of Sancerre or Pouilly Fumé. Chablis 2006, Domaine de Chantemerle, £10.99, Majestic In contrast to 2007, 2006 was a hot vintage (we had a summer too, you might remember) and this translates into a more powerful and perfumed wine.

Chablis Premier Cru Vaillons Defaix-Raveneau 2001, Tesco, £18.49 If you want to know what maturing, classy Chablis tastes like, then give this splash-out wine a whirl. A huge streak of acidity runs through this wine, which has never been near an oak barrel. Posted by Wines from Burgundy, France Shop our top rated wine from Burgundy The region of Burgundy is the fairytale land of vines. There are stories of kings, conquerors and commoners recounting the seductive effects of a Burgundian wine. Even now, many wine aficionados and lovers will pinpoint their most memorable wine moment at that first taste of an aged Burgundy. Much of this can be related to the terroir of Burgundy. Centuries of winemaking have led the Burgundians to know which grape clone grows best on which plot of land, including the soil, the angle towards the sun and the elevation – all of these factors contribute to the terroir of Burgundy. Vineyards from around the world plant cuttings of exact Burgundian clones, trying to replicate the Burgundy style.

Burgundy is a small region, only about a fourth the size of Bordeaux . The narrow thread of vineyard land stretches from the city of Dijon to Lyon. The five main districts of Burgundy are – from North to South - Chablis , Côte d'Or, Côte Chalonnaise, Maconnais, and Beaujolais . Chablis is far removed geographically (above Dijon) and adheres to its own classifications. Beaujolais is its own region due to grape variety, vinification methods and regulations. Leaving us with the Côte d'Or, Côte Chalonnaise and Maconnais as the heart of Burgundy. Grapes of the region are easy to remember - Pinot Noir for reds, Chardonnay for whites. Burgundy can be called home for both varietals, despite their increasing presence in every winemaking country. In this area red wines out number whites, although the quality for both is unparalleled. A bit of History... Once owned and run by the church and nobility, the vineyards of Burgundy were seized during French Revolution and sold off piece by piece.

Further separation occurred with Napoleonic Law, which ordered that inherited land be divided among children equally. These two factors put Burgundy where it is today – a myriad of vineyards and villages, each with a number of growers and producers. Négociants Burgundy is organized by plots of land and labeled as such. About half of Burgundy works on a négociant system. Growers of small plots sell grapes, or more often, barrels of already made wine, to négociant houses who then blend it with other wines from that region and put it under their label. While the négociant system may sound like a way to produce mass amounts of anonymous wines, that is, luckily, not the case. Wines are labeled with a sense of place, so you know what land you are getting. There are some négociant houses that are much more renowned and consistent than others, and for the most part, the system works. But times are changing. Some growers are purchasing more land and making the wine on their property, under their label, for more consistency. On the other side, négociant houses are buying up their own vineyards so they will have more control over winemaking.

Classification System The classification system is similar to a pyramid. At the base of the pyramid is the most basic of the classifications, the Burgundy AC, meaning grapes can come from anywhere in the Burgundy region. Next up is a village wine, such as Côte de Beaune or Côte de Nuits, or the villages within these regions, like Givery-Chambertin or Puligny-Montrachet. The label will say Appellation Puligny-Montrachet Controlée. At the next level is the premier cru. A wine that says Puligny-Montrachet 1er Cru will still be Appellation Puligny-Montrachet [premier cru] Controllée, but may include the premier cru vineyard name, such as Les Pucelles. At the tip of the pyramid are the grand cru vineyards. There are only 30 in the Côte d'Or and the name of the vineyard is the appellation name. Sort By:

Question: From which wine making region does Chablis come?
Answer: Burgundy