Aside from Champagne, Chablis is perhaps the most versatile food-pairing wine in our cellar. It’s fresh, crisp, dry, and lively – perfect for a wide range of foods, or for nothing at all. Seafood in particular is a perfect match, and we serve Chablis with everything from linguine with clams to grilled halibut to bouillabaisse.
Our two Chablis producers make excellent, ageworthy premier and grand crus, but their entry level wines are just as good for the price. Today we’re suggesting Cyril Gautheron’s old-vine Chablis, a wine we think well overperforms its humble billing. We loved this wine and stocked our cellar enthusiastically – turns out we weren’t the only ones to notice.
Writing last week in Vinous, Neal Martin heaped praises on this wine, finding a nose of “crushed stone and pressed white flowers” and “citrus peel, orange rind, fine weight and quite a cohesive finish.” He concluded “there is a breeze quality to this Chablis that is very appealing. Worth seeking out.”
Gautheron Chablis VV 2021