Let's Talk About Chablis #winophiles

 This month we explored Chablis in our French Winophiles wine group.   Several of our group were sponsored by PureChablis, which also allowed permission to use their photos on this blog.  Thank you! Chablis is located in the northernmost region of Burgundy (Bourgogne.)

Wines from Chablis are oak-aged, which means they are rarely buttery.  They are usually described as citrus, pear, light-bodied, and with minerals. It has a long finish of high acidity.  These qualities come from the soil and climate of the region.

The wine I chose for tonight was J. Moreau & Fils Chablis 2018.  Here's what experts say about this wine:  Pale gold in color. Intense and fruity, with aromas of mandarin and pineapple on a soft background of fresh almonds. Fresh and generous, very typical of its appellation, showing a very pleasing minerality. The finale is long-lasting and saline, perfect to emphasize any type of seafood.J. Moreau & Fils has been a specialist in Chablis wines since 1814. 

I purchased this wine from a wine shop in my daughter's neighborhood in Chicago and was about $20 for the bottle.

We paired it with a delicious pizza from Fat Chris's Pizza and Such. The wine held up to the decadent crust and toppings beautifully. The acid from the wine cut through the fat and helped support the tomato sauce.  Delish.

Check out the posts from these other bloggers on Chablis, including a wealth of information about the wines and awesome pairings.

• Pinny at Chinese Food and Wine Pairing gives us All Things #PureChablis with an Assortment of Seafood Snacks’ by Chinese Food and Wine Pairings.
• Camilla is Learning About Chablis, A Compelling Label, and Gougères at Culinary Adventures with Camilla.
• Deanna at Asian Test Kitchen makes A Poke Quartet Paired with a Duo of Chablis.
• Jeff at Food Wine Click! will be Remembering a Walk in Chablis over Dinner.
• Linda at My Full Wine Glass is Keeping it Simple with #PureChablis.
• Chablis and Grilled Shrimp; Summertime must be near for Wendy at A Day in the Life on the Farm.
• Scallops with Pesto and Chablis are in the kitchen with David at Cooking Chat.
• Jane will be Tasting Chablis: Food and Wine Pairings over at Always Ravenous.
• Robin at Crushed Grape Chronicles is Savoring Premier Cru Chablis as We Hope for Good News for the 2021 Chablis Vintage.
• Nicole at the Somm’s Table is Cooking to the Wine: Aged Drouhin Vaudon Grand Cru Chablis with Swordfish Sandwiches.
• Rupal the Syrah Queen explores The Elegance of Chablis – Pure Terroir, Pure Joy, Pure Chablis.
• The Sea in Chablis and the Tragedy of Premox in William Fevre is the topic at Wine Predator with Gwendolyn.
• Payal at Keep the Peas discusses The Singularity of Chablis.
• Terri at Our Good Life declares Let's Talk About Chablis.
• Host Jill on L'Occasion, gives the scoop on Here’s How I Know It’s Chablis.