ChaBliss: Our tips on the perfect Chablis wine and food pairings

Producing 40 million bottles annually, Chablis wines account for 33% of the white wines made in Burgundy annually. With 2018 proving to have been unexceptionally clement on this winemaking region (read more here), local producers are already celebrating what is being dubbed as the “best vintage in 20 years”. Hence we have for you the ideal food-wine pairings to best enjoy the full range of flavours of the Chablis wine.


Petit Chablis – A convivial drink best served chilled, this wine works wonders when served as an aperitif. Perfect as an early evening drink. Or two.

Chablis – This particular wine pairs well with seafood, especially with grilled fish and oysters. It is also perfect when partnered with goat cheese or any of the white proteins.

Chablis Premier Cru – The sophistication of this wine makes it the ideal companion for a wide range of fine dining experiences, notably poultry, veal, snails, cooked oysters and, most traditionally, Chablis ham. The Chablis Premier Cru also enhances the aromatic depths of certain of the more pungent cheeses, notably Époisses de Bourgogne.

Chablis Grand Cru – With its fine balance of acidity and minerality, the Chablis Grand Cru is notoriously well-matched with lobster, foie gras, white meats, mushroom and any particularly ‘buttery’ dish.

Wine Recommendations

Petit Chablis, Samuel Billaud, 2017: Infused with white floral and fresh apple notes, this wine delivers a complex acidic note, prior to delivering a dry and crisp finish. Aperitif perfectionnement! 

 Petit Chablis, Domaine Jean Claude Courtault, 2016: Its initial blend of citrusy and floral aromas, precedes a rich minerality in the engagingly delicate wine. At just two years old, it’s at its drinking prime.

 Chablis, J Moreau, 2017: A full-bodied, yet deeply fruity wine, it announces itself with a vibrant mandarin note, only to follow with a subtle nuance of almonds, before delivering classic finale that’s all Kimmeridgian minerality, with a subtle saline under-taste. A Chablis for the connoisseur in all of us. 

Chablis, Albert Pic, 2016: Another elegantly-structured wine, this declares itself with fresh note of tropical fruit sublimity, before persisting on the palate with a well-defined and satisfying minerality. A wine to be savoured and one to be sought out whenever fine seafood is in the offing.

Text: Suchetana Mukhopadhyay

Burgundy Wines: Five hidden gems from the Bourgogne region

Burgundy wines may have seen the smallest harvest in two decades due to an unexpectedly harsh spring in 2016 (read more here), but if the Bourgogne Week 2018 that recently took place in our fair city is anything to go by, the craze for burgundy wines has skyrocketed more than ever.

Burgundy Wines

Showcasing 155 references (over 40% increase from last time) from 25 importers, the event covered everything from newly released 2016s to lesser-known appellations, underlining the breath and depth of wines from France’s most famous wine region, Bourgogne.

Here we shine the spotlight on five hidden gems from the event.

Louis Jadot Beaune Grèves Le Clos Blanc Domaine Gagey 2014: The Beaune vineyard – one of the most extensive vineyards of Côte de Beaune – was established in 1936. This particular wine comes from the predominantly red premier cru of Beaune Grèves. With a well-balanced palate and a mix of fruity and apricot flavours, it’s both ripe and acidic.

Burgundy Wines

Domaine Gille Côte de Nuits-Villages Blanc 2015: The Côte de Nuits-Villages is produced by five of the smaller communes of the Côte de Nuits. Only a mere fraction of the production comprises white wines, which makes this particular appellation as rare as it is elegant. Boasting a full-bodied mouth with a mineral aftertaste mingled with Chardonnay fruit, it’s perfect for those looking for a less acidic drink. 

 Château de Chamirey Mercurey 2013: At 630 hectares, Mercurey is one of the largest communes within Bourgogne. The vineyard, whose location keeps it well protected from humid breeze, has been gaining more appreciation in the right circles for the growing quality of its wines. This particular burgundy wine is a classic Pinot Noir with a long finish guaranteed to get a nod of approval from the most discerning of sommeliers.

Burgundy Wines

Gérard Quivy Gevrey-Chambertin Les Journeaux 2013: With old vines dating back to 1933, the vineyard uses only organic fertilizers for the harvest. Dark red – almost purple – in colour, this is a subtle pinot noir that showcases a smooth finesse throughout. Balancing cherry flavours with a hint of spices, this one’s a vintage with hidden depths and silky tannin.

Petit Chablis Domaine Lavantureux 2015: The vines of the Lavantureux family are divided into Chablis and Petit Chablis by an imaginary boundary running through their vineyards. This implies that though the appellation is ‘Petit’, it displays quite a few qualities of its more pedigreed neighbour. Notes of citrus and white flowers create a harmonious balance and the refreshing acidity can be a perfect companion with goat cheese.

Text: Suchetana Mukhopadhyay