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Profile
Structure
Drinking window
Best 2 to 6 years from vintage.
vintage2 yrs6 yrs8 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.
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.More wines for oysters →
- Quenelle de brochet sauce Nantua The dumpling's creamy crayfish sauce meets a taut white Burgundy that cuts the richness and lifts the shellfish.More wines for fish →Find quenelle de brochet sauce nantua on TableJourney →
- Salade lyonnaise Bacon, frisee and a soft poached egg find a foil in a bright, saline white that resets the palate.More wines for vegetables and salads →Find salade lyonnaise on TableJourney →
With cheese
Chaource
Our pick Chaource is fine, creamy and lightly salted, with mushroom and cream. A light, racy village Chablis lifts that texture and gives each mouthful a clean finish.
Soumaintrain
Local tradition Soumaintrain and Chablis share the Yonne. A regional produce site pairs a Chablis or Petit Chablis with younger cheeses and a premier cru with the most pronounced ones, the wine's acidity against the brine rind and milky paste.
Époisses
Our pick A white option. Village Chablis, light and racy, cuts the creamy paste, though the Burgundy wine board warns that a washed-rind Époisses can overpower any wine, so a small portion works best.
How to serve Chablis
Allow 5 minutes from open to pour.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a smaller all-purpose white glass: the bowl shape rewards the wine's structure.
- 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.
- 1814House founded
Facts
- Producer
- Maison J. Moreau et Fils · visiting guide
- 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
Frequently asked about Chablis
What does Chablis taste like?
On the nose, citrus, green apple, white flower, mineral. On the palate, lemon, oyster shell, chalk, saline. Structurally light-bodied, racy acidity with a long finish. A crisp, accessible village Chablis with citrus, green apple and a saline finish.
When should I drink Chablis?
Drink 2-6 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Chablis?
Chablis oysters is the canonical pairing. Other strong matches include Quenelle de brochet sauce Nantua and Salade lyonnaise. The wine's saline, oyster-shell minerality is the textbook match for raw oysters on ice.
What grapes are in Chablis?
The blend is Chardonnay (100%). The wine is classified as Village (Chablis, AOC).
Tags
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