Chablis Jean-Marc Brocard

Sold under the Chablis name, this is a dry white built on Chardonnay, the only grape permitted in the appellation. Chablis is known for a lean, high-acid style that is quite unlike broad, buttery Chardonnay. Expect green apple, lemon peel and pear on the palate, with a chalky or oyster-shell minerality running through the middle. Most Chablis is fermented and aged in stainless steel or neutral vessels, so oak flavors such as vanilla and toast are usually faint or absent. Body is typically light to medium, with a crisp, dry finish that tastes clean and a little salty. Tannin is not a factor in a white wine like this. The acidity does the structural work. That acidity makes it a natural match for seafood. Raw oysters are the classic partner, and the wine also suits steamed mussels, scallops seared in butter, sole meunière and sushi. It cuts through the richness of cream sauces, so it works with roast chicken in pan sauce or a soft cheese like Brie. Goat cheese and gougères suit it too. Salty, fried foods such as fish and chips and calamari also work well, because the acidity refreshes the palate after each bite. Serve it well chilled but not ice-cold, ideally around 8 to 10°C (46 to 50°F). That is roughly two to three hours in a refrigerator, or about 30 minutes in an ice bucket. Decanting is not needed. A medium-sized tulip-shaped white wine glass will concentrate the citrus and mineral aromas without letting the wine warm too quickly. Wines in this style are generally enjoyed in their first few years for their freshness, though the most structured examples can gain richness with time. Without a stated vintage or cellaring guidance for this bottle, treat it as a drink-soon wine and open it with a meal in the near term.