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 | 2005 Denis Race Chablis 1er cru Mont de milieu
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| | | Score | User | City | State | Country | Tasting Notes | Time |
| 75 | | | 92 | JaneGarvey | Atlanta | Georgia | USA | The romance of France comes to mind for Valentine’s Day, and nothing says it better than a good Chablis. Chablis—the real deal—is grown in northern Burgundy, chiefly from the Chardonnay grape. The resulting wines could not be more different from their California counterparts. First, the soils in Chablis contain lots of limestone, much of it derived from fossilized seashells, and that contributes Chablis’ minerality. Second, typically the wines are done in either neutral oak or stainless steel, so you don’t get “big, buttery, oaky” (yucky) Chardonnay. Drink a Chablis, and see what Chardonnay is supposed to taste like. This example is a full-bodied dry white wine with a medium yellow color. Its aromas hint of anise, a character that becomes even stronger as the wine opens, while on the palate well-developed fruit repeats the spice. Good acidity—another marker for Chablis—keeps the finish running long and clean. Elegant; sublime. Good Chablis is a keeper; I’ve drunk them nearly as old as I am, and they were lovely. Decant (no joke) and don’t over-chill, or the flavors will get lost in the cold; 55-60ºF/13-15ºC should get it, and use medium-sized tulip-shaped white-wine glasses. Foods: Raw briny, salty, cold-water oysters; grilled scallops; sautéed fresh cod with tartar sauce; poached seafood sausages with beurre blanc; seafood terrine; mild fish (flounder, cod) with creamy sauces; quenelles (poached mild fish dumplings) with a cream sauce. King crab legs; crab cakes, creamy goat cheese (Chèvre).
Georgia Distributor:
Peach State Wine & Spirits | 02/01/2009 |
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