Chablis is quite possibly the most unique of all of the French classics and why? Well, it’s quite simple really, because unlike the wines of the rest of Burgundy, Bordeaux, Alsace and the Rhone, Chablis has never been copied with any success.
The reason is largely down to the unique limestone sub-strata which adds a chalky, flinty finish to the wine that many have tried to emulate but with little success.
As with all white Burgundy, the only grape allowed is Chardonnay and the resulting wines are crisp, dry and often quite austere, but if you like shellfish then Chablis is your best friend.
READ MORE: Scotch Whisky boosts UK economy by £7.1bn
Chablis is also one of the easiest of the classics to understand when it comes to the quality classifications as there are only four, ranging from Petit Chablis going upwards to Chablis AOC, Premier Cru Chablis all the way up to the Grand Crus – although I find the best quality and value for money balance lies in the premier cru wines.
Now that Chablis has whetted our appetites, how about a look at the great whites of Montrachet next week?
William Fevre Chablis
I’m always biased toward Fevre wines but let’s face it, they are stunning. Fresh, crisp and lemony with mineral notes.
Drambusters, Dumfries £26
45 M&S Collection
Chablis Gorgeous and incredible value for money with crisp apple hints and a lovely mineral finish. Delicious.
Marks & Spencer £15
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules here