![]() Kimmeridgean soil is the DNA of this wine type and is categorised by limestone, clay and the clincher, fossilized oyster shells, this is why it pairs so beautifully with seafood. You may even notice peach coming through, but always with a characteristic saltiness.Ĭhablis wine is known for being quite salty with a mineral quality – and here’s why: it’s all because of the soil. It has a pale gold hue with aromas of white flowers, citrus notes and a mineral base. While it may be the cheapest, you can drink after two years and offers some of the most refreshing notes of all. Petit Chablis – Don’t underestimate Petit Chablis.Set over the largest area, it can be enjoyed young (2-3 years). This is the juiciest with a smooth finish but remains dry and delicate. It’s fresh and vibrant with possible notes of green apple, lemon and maybe even field mushroom. ![]() Chablis – Lighter in appearance than the appellations above, Chablis has a paler hue that darkens over time.They can also be aged for five to 10 years to make the most of the full aromatic profile. Chablis Premier Cru – There are 40 plots and some of the best known are Fourchaume, Mont de Milieu, Montmains, Vaillons, and Montée de Tonnerre.The taste can be mineral as well as with notes of lime-flowers, dried fruits, almond and sometimes even a touch of honey. ![]() It is generally green-gold in colour and can age for up to 15 years. As explained, it is set on the upper part of the valley facing the sun with the Serein river at the base.
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