Just Me and Some Chablis
Chablis may be the unsung hero of today’s wine scene. It's the perfect go-to when you want something that’s hard to define but always delivers: refreshing, complex without being overbearing, and easy to enjoy.
While legacy Burgundian producers are priced out of regular rotation, getting your hands on well-aged, well-preserved white Burgundies is nearly impossible unless you're lucky enough to inherit a stash from a wine-savvy relative.
Enter Chablis: a reliably delightful wine that’s perfect for many occasions. Take a few examples:
It’s a slow Sunday afternoon. You’re roasting a chicken, drizzling the juices over smashed potatoes, and serving a tangy tarragon-lemon dressing on the side... Chablis.
You’ve got a great relationship with your fishmonger and have just scored the freshest scallops. You’ve got French butter from your last trip to Paris and flaky sea salt... Chablis.
Though Chablis is about four hours inland from the sea, it’s a natural pairing for seafood, much like trying Omakase in Kansas City—strange, but delicious (Google says so, anyway).
For being a wine region in France that is around 4 hours drive from the sea perhaps you wouldn’t immediately think of seafood. One could say the same for attempting Omakase in Kansas City - yet both are quite popular (or so says google).
A Little Geology
To understand why Chablis works so well with seafood, consider the region’s terroir. Millions of years ago, Chablis was covered by water. Today, its soils—especially the Kimmeridgian marl—are rich in clay, limestone, and ancient marine fossils like oyster shells. This mineral-rich soil is key to Chablis' unique character, imparting a crisp, almost saline quality to the wines.
Minerality is a hotly debated topic in wine circles, but there’s no denying the signature profile of top Chablis producers. And while winemaking techniques—barrels, yeasts, and everything in between—can shape a wine's taste, Chablis consistently delivers something unmistakable.
A Quick Personal Note
I once loosely managed a high-end wine store in Manhattan—a role where the lack of rules meant chaos behind the scenes. It was a bit like "Mean Girls," but with backstabbing middle-aged men. That job had its toll, but it also gave me the chance to sip Grand Cru Chablis while closing the register at night. Was it worth the emotional rollercoaster? On good days, absolutely.
Great Chablis to Try
You will often find me opening a Chablis amongst friends while we start getting things going in the kitchen for lunch or dinner. What a perfect start to peeling some potatoes or chopping some fennel to roast. Luckily, many producers are making beautiful wines that truly express the region’s character. Here are a few bottles I’d recommend depending on the vintage, time of reading this article, and availability.
Value Picks:
Gilbert Picq
Domaine Fevre
Lamblin & Fils Chablis
Domaine Christian Moreau Père et Fils Chablis
Domaine Gautheron (a bit nuttier, with golden apple and hay notes, but always solid)
Mid-Tier Gems:
Domaine Gérard Duplessis Vaugiraut Chablis Premier Cru
Laurent Tribut Chablis (often called “the other Dauvissat,” but also quite good)
Patrick Piuze Chablis Premere Cru “Vaulorent” or “Coteau de Fontenay”
Pattes-Loup Chablis 1er Cru “Vaillons”
Moreau-Naudet Chablis 1er Cru “Beauregard”
Alice et Olivier de Moor “Coteau de Rosette” Chablis (or really, any bottle by them tbh)
Luxury Picks (If You Can Swing It):
Domaine François Raveneau Chablis Butteaux Premier Cru 2021 ($550, but worth it for serious wine lovers)
2020 Domaine René et Vincent Dauvissat Chablis Premier Cru La Forest ($550)
Additionally - I would recommend purchasing either in house, or on futures from this stop in NYC.
For more casual drinking, you’ll find excellent bottles in the $36-$65 range. Sure, it’s not a daily indulgence for most, but it’s the kind of wine that turns a modest occasion into something a bit special.
