Chablis AOC (“The Purest of Chardonnay”)

Ritual

I’ll never forget my first glass of Chablis on a chilly afternoon in Burgundy. The wine was so sharp and mineral it felt like tasting sunlight on stone. For me, Chablis belongs with oysters, seaside air, and those moments when you want clarity instead of heaviness. It’s not about grandeur — it’s about precision and purity.

Trivia / Fun Facts

• Chablis is always 100% Chardonnay, but nothing like the buttery styles you might expect.

• The vineyards sit on ancient limestone full of fossilized oyster shells, which is why the wine often tastes so saline and flinty.

• The hierarchy runs from Petit Chablis up to Grand Cru, with Premier Cru in between.

Pairings

• Fresh oysters or shellfish.

• Goat cheese, sushi, or anything that loves acidity.

• Long debates about whether “minerality” is a real flavor or just a poetic idea.

Enology Note

Chablis comes from a cool climate, so the grapes ripen slowly and keep their high acidity. Most producers avoid new oak, letting the wine stay lean and focused. Expect green apple, lemon zest, and that famous “wet stone” character — a wine that tastes like the landscape it comes from.