Domaine Du Colom Petit Chablis

Petit Chablis is a style built on Chardonnay, grown in the cool, northerly Chablis district of Burgundy and typically made without new oak. Wines under this name are usually the lighter, earlier-drinking tier of the Chablis family. Expect a pale straw-green colour, a dry and lean palate, and little weight. The aromas tend toward green apple, lemon peel and pear, often with a wet-stone or chalky note. Body is light to medium. Acidity is crisp and drives the wine, and there is no tannin to speak of because this is a white wine. A clean, fairly short to medium finish is typical. Oak influence is usually absent, so you shouldn't expect buttery or toasty flavours here. That profile makes it a flexible food wine. The acidity cuts through richness, so it suits raw or lightly cooked shellfish, especially oysters, clams and steamed mussels. It also works with simple pan-seared white fish, sole meunière, and chicken in a lemon-butter or cream sauce. On the cheese side, it pairs well with fresh goat cheese and young, mild Gruyère. Gougères and a plain roast chicken with herbs are also a good match. Heavily spiced dishes and big tomato-based sauces will overwhelm a wine this delicate. Serve it well chilled but not ice-cold, ideally around 8 to 10°C (46 to 50°F). About two hours in the refrigerator, or 30 minutes in an ice bath, gets it there. Colder than that mutes the fruit and mineral character. No decanting is needed. If you want to open it ahead, simply pour it into a chilled glass. A medium-sized white wine glass with a slightly tapered rim concentrates the citrus and stone aromas, and a standard Chardonnay or all-purpose white glass will do the job. Styles like this are made for drinking young, usually within a few years of the vintage, while the acidity and citrus fruit are at their brightest. This is not a bottle to cellar for long. Open it in its first years, and pay attention to the vintage printed on the label, since the store listing doesn't state one.