Drinking and Pairing Chablis with Food

Chablis is a wine-growing district located 81 miles northwest of Dijon, France and is considered a sub-district of Burgundy. The dry white wines of Chablis are made entirely from the Chardonnay grape, much like the other great white wines of Burgundy. However, the wines differ significantly in style and flavor from their more southerly peers, mainly due to the district's cooler climate and unique Kimmeridgian soil. Chablis has a distinct aroma of wet chalk, lemons, and green apple, and possesses firmer acidity than most Chardonnay. Chablis is classified as Petit Chablis, Chablis, Chablis Premier Cru, and Chablis Grand Cru, with the Grand Cru wines being the richest, most concentrated, and consequently the most expensive.

The austere, mineral character of Chablis makes it perfect for simple, clean flavors such as sautéed white fish, and can serve as an excellent counterbalance to rich dishes or cream-based sauces.

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Chablis pairs well with:

Shellfish

Shrimp

Scandinavian cuisine

Foods cooked via Broil

Served Cold dishes