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Wine of the Week

Chablis, Burgundy's northernmost appellation, rests on soil composed of limestone and fossilized oysters and shellfish from pre-historic times, imparting a minerally character to the wine that defines and distinguishes it from any other wine called Chardonnay. This wine is fermented in concrete, temperature-controlled vats, goes through a second malolactic fermentation, and is bottled without barrel-aging. Devoid of the tropical fruit, buttery, oaky characteristics common to many California Chardonnays, this wine has a bracing acidity, with citrus and grass aromas. A soft, light-bodied wine, it provides a good introduction to French Chablis and pairs well with crabmeat dishes, pasta salad, shrimp and fish. Available at The Wine Seller, The Cellars of River Ridge, and on the wine lists at Dick and Jenny's, Restaurant Cuvee, Rene Bistro, Kelsey's and Dakota on the Northshore. -- Brenda Maitland

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