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Chablis
Burgundy · Chablis (Yonne), France
whitePale lemon-green
Taut, mineral Chardonnay, mostly unoaked and razor fresh.
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Chablis and Sancerre side by side: structure on the WSET scale, grapes, aromas, drinking window, typical UK price and what to eat with each.
Taut, mineral Chardonnay, mostly unoaked and razor fresh.
Crisp and mineral Sauvignon Blanc, restrained rather than tropical.
The shape of each wine, then each measure on the WSET scale.
These are close in structure; the differences are mostly in grape, aroma and place.
Chablis: Chardonnay, 100%
Sancerre: Sauvignon Blanc (a little red from Pinot Noir)
| Chablis | Sancerre | |
|---|---|---|
| Grapes | Chardonnay, 100% | Sauvignon Blanc (a little red from Pinot Noir) |
| Climate | Cool continental, frost-prone | Cool continental |
| Soil | Kimmeridgian limestone full of fossilised oyster shells | Kimmeridgian marl, chalky caillottes and flint (silex) |
| Classification | Petit Chablis, Chablis, premier cru, grand cru | AOC |
| Drinking window | 2–15 years | 1–8 years |
| Typical price | £15–£80 | £15–£45 |
| Food | Oysters, shellfish, goat's cheese | Crottin de Chavignol goat's cheese, trout, asparagus |
| Producers to know | Domaine William Fèvre, Domaine Raveneau, Domaine Vincent Dauvissat | Domaine Vacheron, Henri Bourgeois, François Cotat |