Chablis, with its steely character and fresh citrus flavor, pairs well with white fish and shellfish and its naturally high acidity can counterbalance cream-based sauces. Unoaked Chablis lends itself well to vegetables, starches, Comté, or fresh goat cheese.
The gentle nose on this wine combines the slight flintiness of reduction with ethereal dried yarrow. The palate is multi-dimensional with yeast, lemon, chalk and saltiness. Subtle texture and scented freshness are everything here,.
