Chablis

In the glass

Aroma: citrus, green apple, white flower, mineral

Palate: lemon, oyster shell, chalk, saline

A crisp, accessible village Chablis with citrus, green apple and a saline finish.

What it pairs with

• Chablis oysters
  The wine's saline, oyster-shell minerality is the textbook match for raw oysters on ice.
• Quenelle de brochet sauce Nantua Find quenelle de brochet sauce nantua on TableJourney →
  The dumpling's creamy crayfish sauce meets a taut white Burgundy that cuts the richness and lifts the shellfish.
• Salade lyonnaise Find salade lyonnaise on TableJourney →
  Bacon, frisee and a soft poached egg find a foil in a bright, saline white that resets the palate.

How to serve Chablis

Allow 5 minutes from open to pour.

1. Open and pour. Open and pour directly. No decanting required for this style.
2. Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a smaller all-purpose white glass: the bowl shape rewards the wine's structure.
4. Pair with. Chablis oysters, Quenelle de brochet sauce Nantua, Salade lyonnaise. Match the wine's structure to the dish's fat and salt.

History

A village Chablis from the historic Moreau house, now in the Boisset group.

1. 1814 — House founded

Facts

Producer

Maison J. Moreau et Fils

Grapes

Chardonnay (100%)

Classification

Village (Chablis, AOC)

Oak

Fermented and aged in stainless steel

ABV

12.5%

Price

EUR 16 to 28 at retail

Drinking window

2-6 from vintage

First vintage

1814

Frequently asked about Chablis

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