A 'SEEYANEVER2020' TOAST WITH ITALIAN BUBBLY

Photo: Payal Vora

In December the Italian Food Wine Travel folks are exploring the sparkling wines of Italy in An Exploration of Italian Sparkling Wines for the Holidays hosted by Camilla of Culinary Adventures with Cam. Read her invitation post to find out more. Fraciacorta, Prosecco, Lambrusco, they're all going to be there! So see what everyone's poured and paired below, and join us on Twitter under #ItalianFWT at 8 AM PST on 5 December to tell us your thoughts!

• Terri of Our Good Life says Beviamo alla nostra! Prosecco Superiore and Happy Christmas!
• Marcia of Joy of Wine is Celebrating the Season with Sparkling Freisa.
• Cindy of Grape Experiences writes about Pure Trentodoc – Sparkling Wines from the Mountains.
• Jill of L'Ocassion encourages us to Be in Italy for the Holidays with This Bubbly Wine Lineup.
• Gwendolyn of Wine Predator pushes Beyond Prosecco? Try These Sustainable Sparkling Wines from Italy's Erbaluce, Franciacorta, Lambrusco, Pignoletto.
• Lynn of Savor the Harvest gives us Valdobbiadene DOCG Prosecco to Make Your Holiday Sparkle - La Tordera Rive Di Guia.
• Wendy of A Day in the Life on the Farm says Cheers to 2021...2020 Don't Let The Door Hit You On The Way Out.
• Susannah of Avvinare pours Versatile Lambrusco for the Holidays.
• Deanna of Asian Test Kitchen serves Val D'Oca Prosecco Paired with Party Starters.
• Payal of Keep the Peas offers A ‘SeeYaNever2020’ Toast with Italian Bubbly.
• Linda of My Full Wine Glass says Hello Again, Lambrusco - Everyone Deserves a Second Chance.
• Jane of Always Ravenous pairs a Frizzante with Holiday Sweet Treats.
• Robin of Crushed Grape Chronicles pours Prosecco - Joyful Bubbles to “Wring” Out 2020.
• Jen of Vino Travels is ready to Sparkle up the Holidays with Prosecco Superiore.
• Martin of ENOFYLZ Wine Blog offers A Taste of 21st Century Lambrusco; Paltrinieri Lambrusco di Sorbara Radice.
• Nicole of Somm's Table shares The Wide World of Italian Bubblies.
• Camilla of Culinary Adventures with Camilla is Celebrating with Conegliano Valdobbiadene Prosecco Superiore Amidst the Pandemic.

Susannah Gold of Avvinare, who is a Vinitaly International Italian Wine Ambassador, generously provided two Prosecco samples for review.

PROSECCO

Photo: Payal Vora

Prosecco is a wine dear to me... it brings back memories of family summer holidays in Europe, of parties at university where Prosecco was often the affordable sparkling wine of choice, of summer in Treviso a few years ago. Little else is more perfect for a sweltering Italian summer than cold Prosecco and good company. A few years ago I had grant money I needed to finish up before I moved on to my next project and an architect friend in Munich happened to be free that summer so we drove over and explored every corner of Treviso. We stayed in agriturismos everywhere and every afternoon just when we got back to relax before dinner the staff would greet guests with a complimentary bottle of Prosecco... per room. Between Rolle, Conegliano, Asolo, Cison di Valmarino, and every other village in Treviso, we had a glorious summer full of photography, buildings, art, fashion, food, espresso, and all manner of Prosecco.

Prosecco is arguably the most well-known Italian sparkling wine in the US although it ought to be more popular - it is light, bright, crisp, great with food, and a perfect porch sipper. Made in the Veneto region in NE Italy primarily from the native grape Glera (85% min. in a blend), although only the sparkling type is most known in the US, there are three types of Prosecco: tranquillo (still), frizzante (lightly sparkling), and spumante (sparkling). The Treviso province in Veneto has the perfect climate and soil types for the higher-acid Glera grapes which are well-suited for dry sparkling wines. The best Prosecco comes from the steep hillsides but even the wine from the plains is perfect for casual drinking. As such, Prosecco is classified as Denominazione d’Origine Controllata (DOC) and Denominazione d’Origine Controllata e Garantita (DOCG). Prosecco DOC is a broader, less stringent category and the DOCG is stricter and the wines are from specific areas of Veneto, and supposedly better quality.

https://www.winemag.com/2020/03/10/best-prosecco-guide/

Read more about all things Prosecco and the region's recognition as a UNESCO World Heritage Site (since 2019) here.

VAL D'OCA + THE WINE

The Val d’Oca co-operative founded in 1952 is one of the oldest producers of Prosecco. Their sparkling wines are made from Glera grapes cultivated and vinified in the hillsides of Valdobbiadene. Val d’Oca produces Prosecco Superiore DOCG from the hills of Valdobbiadene and Prosecco DOC from the greater Treviso province. The winery has always had a forward looking approach and their recent efforts include a sustainability budget that follows the UN Sustainable Development Goals 2030.

Clusters of Glera grapes (Payal Vora)

Val d'Oca Prosecco

11% ABV | SRP $13

85% Glera, 15% Pinot Grigio and Chardonnay

Colour: 

Lemon, fine bubbles

Nose: 

Citrus, ripe peach, green apple, white flowers

Palate: 

Similar to nose: A bright citrusy opening leads into juicy peach, apricot, and green apple with fragrant white flowers bordered by a slight mineral edge. A very crisp balanced wine with juicy acidity, medium body, medium+ finish. This Prosecco would be terrific on its own as an aperitif, paired with a slew of foods, or in a cocktail. Best now or within 2 years but not meant for prolonged cellaring.

THE FOOD

Most meals at our house are lively affairs but in 2020 I think we've been celebrating even more than usual as a way of encouraging the year to just end already! I suspect that we'll continue this throughout December so we can charge on with real life where exciting things happen and where we freely hug and mingle with humans in all corners of the world and where if we get sick we have treatment options. I.e. real life in our real world with boundaries beyond home. And so, on this evening dinner was a bottle of Val d'Oca Prosecco paired with the first course, entrée, and main, and for dessert we had a silky cognac flip with a sprinkle of freshly grated nutmeg.

Photo: Payal Vora

FIRST: We eased into our evening with parmesan-black pepper biscotti and a pour of the Val d'Oca Prosecco. We usually have this biscotti with champagne and it's a superb pairing, so it was a bit of an obvious choice for Prosecco. The biscotti was delicious and so was the Prosecco, but together they were anything but. Something about the combination of the biscotti and Prosecco resulted in a most unappetising metallic taste. A combination to be repeated NEVER AGAIN.

ENTRÉE: We got past that pairing fiasco and moved on to the thing we were eagerly awaiting: East Coast oysters. Briny, meaty, and perfect for any dry sparkling wine, especially this Val d'Oca Prosecco. We had Cotuit, Blue Point, and Wellfleet oysters with a squeeze of lemon. They were all terrific with the Prosecco but the Blue Points, the briniest of the lot, were exceptional with the fine bubbles and citrusy mineral notes in the wine.

Photo: Payal Vora

MAIN: We had chimichurri-topped halibut on dressing with bread, celery, etc. and sage-laced roasted butternut squash with cranberries. I usually pair wine to the flavours of the dish rather than a single meat or vegetable and the rounded acidity (red wine vinegar FTW!), hint of herbaceousness, and the savouriness of garlic in the chimichurri were such a lovely complement to the bright notes of the Prosecco. The mild sweetness of the butternut squash and the tart-sweet cranberries we equally delicious with the wine.

Overall it was a splendid meal and I would absolutely recommend pairing Val d'Oca Prosecco with any course, not just the beginning of your meal. It offers such an excellent QPR that I would extend this pairing to a large dinner party, not just intimate gatherings. You can count on the Val d'Oca Prosecco being offered at our first garden party of 2021 when we reacquaint with real life! I'll take the liberty of speaking for all of us and say: We Cannot Wait!

FOUR SWEET BORDEAUX WINES WITH FOUR COURSES #WINOPHILES

Every now and then we come across something in life that blows us away. An experience, a place, a feeling, words we hear or read, a new discovery... something truly sensational and special. For me, most recently, it was sweet wine from Bordeaux. A gorgeous tipple in various equally gorgeous shades of gold. Indian or Byzantine jewellery gold - warm, rich, exotic gold that makes you want to have some. Most of us might be familiar with Sauternes, the prized sweet wine from the Left Bank of Bordeaux. The Sauternes that is Chateau d'Yquem. But few know that there are 9 other appellations in Bordeaux that make sweet wines as well. This month the French #winophiles are exploring those other sweet Bordeaux appellations. Many of us were fortunate to receive four wine samples thanks to Jeff. Read the preview by Linda to know more and then join us on 21 Nov. 2020 at 8 AM PST on Twitter under #winophiles to hear what everyone is saying and pairing with these versatile wines! Don't forget to check out all the blog entries for pairing ideas, recipes, tasting notes, and photos:

• Camilla at Culinary Adventures with Camilla: “Surprise! Pairing Spicy and Savory Dishes with Sweet Bordeaux”
• Terri at Our Good Life: “Spicy Hot Tacos and Sweet Bordeaux”
• Martin at ENOFYLZ: “Pairing Sweet Bordeaux with Southern Fare”
• Lauren at The Swirling Dervish: “Golden Bordeaux Meets Savory Pumpkin and Smoked Bacon Tart: a Delicious Thanksgiving Twist!”
• David at Cooking Chat: “Pairings for Sweet Bordeaux Wine”
• Katrina at The Corkscrew Concierge: “Golden Bordeaux Delights in Louisiana’s Cajun and Creole Cuisine”
• Payal at Keep the Peas: “Four Sweet Bordeaux Wines with Four Courses”
• Jane at Always Ravenous: “Golden Sweet Bordeaux Wines: Tasting and Pairings”
• Wendy at A Day in the Life on the Farm: “Hot Chocolate and Halva Pudding paired with Lion De Tanesse L’Amour”
• Jeff at foodwineclick: “Sweet Bordeaux Meets the Smoke”
• Jill at L’OCCASION : “Sweet Bordeaux Wines Aren’t Just for Dessert”
• Lynn at Savor the Harvest: “Sweet Bordeaux Wines Get Savory Pairings”
• Rupal at Syrah Queen: “Sweet Bordeaux Is A Sweet Delight – Savor These Perfect Food Pairings”
• Robin at Crushed Grape Chronicles: “Sweet Bordeaux Wines and pairings from opposite sides of the globe”
• Pinny at Chinese Food & Wine Pairings: “Sweet Bordeaux Paired with Asian Carbs – Chinese Sticky Rice and Korean Japchae”
• Susannah at avvinare: “Delightful Sweet Wines from Bordeaux”
• Nicole at Somm’s Table: “Château Loupiac Gaudiet with Cinnamon Apple Crème Brûlée”
• Gwendolyn at wine predator: “Successful Pairings of Salty and Savory with Sweet Semi-Dry Bordeaux”
• Jennifer at Vino Travels: “A Look Into the Sweeter Side of Bordeaux Wines”
• Linda at My Full Wine Glass: “Appetizers, entrées and yes, dessert please, with sweet Bordeaux”

SWEET BORDEAUX

The sweet wines of Bordeaux are rare and selective white wines that pair with sweet and savoury foods alike. As the map from the official Sweet Bordeaux website shows, the wines are made in southern Bordeaux on both sides of the Garonne river in diverse terrain, soil, and microclimates that yield diverse wines. Amongst the 10 Appellations d'Origine Controlée (AOC) you are sure to find an estate that makes wine that pairs splendidly with whatever you're putting on the table that day. But there is unity in diversity and these wines have a few things in common:

• Grapes are left on the vine to get infected by noble rot (Bortytis Cinerea fungus)
• Slow gentle harvest by hand often done in several passes to select the ripest grapes
• Slow vinification, gentle maturation in vats or oak barrels
• Unfortified (no additional spirit is added to the wine after it reaches a certain sugar level)
• 1% of total Bordeaux wine volume
• 2% of total Bordeaux wine area
• Approx. 9M bottles across 350 estates
• ~1 grape vine = 1 glass of wine
• 3 main grape varieties: Semillon, Sauvignon Blanc, Muscadelle
• Two categories based on residual sugar (RS) in the wine: molleux (12-45 g/L) and liquoreux (>45 g/L)
• The wines offer tremendous variety in aroma and tasting notes and price points. This makes for a very rich selection available for pairing with a vast number of foods, cuisines, and cooking methods
• Both molleux and liquoreux wines are excellent in cocktails. In this day and age where cocktail making ranges from mixing soda water with whiskey to total alchemy, sweet Bordeaux wines invite creative cocktails.

Botrytis on grapes (https://www.thewinecellarinsider.com)

SWEET BORDEAUX AND FOOD PAIRINGS
I received four bottles of sweet Bordeaux wine and the one way to do justice to a diverse array of wines all from one general area was to pair them with a diverse array of food at dinner. We paired each wine with four courses over dinner: starter, entrée, main, dessert. 

STARTER

For our starter we went with oysters dressed with nothing but a spritz of lemon. Back in the day in Bordeaux no dinner party began without a palate opener of briny Bordelaise oyters and sweet wine. In the US, west coast oysters are abundant but not briny enough to walk with the semi-dry or sweet wines of Bordeaux. I happened to see fresh east coast oysters at the market and I just had to. So I got three different varieties, in decreasing brininess: Cotuit, Wellfleet, and Moondancer. And my kind fishmonger graciously shucked and arranged them on a tray of crushed ice, so it was a snap to get this starter ready to enjoy with two sweet Bordeaux wines - one liquoreux and one molleux.

The molleux was certainly the lighter match of the two and paired splendidly with the Cotuits but the liquoreux was right there to complement the Wellfleets and Moondancers. The lemon rounded everything up quite nicely. The acidity of the wines and lemon was perfect with the seafoam brininess of the oysters. I suspect that both wines would have overpowered west coast oysters but were indeed superb with east coast oysters.

2014 Château du Cros, Loupiac AOC (SRP $30)

90/5/5 Semillon/Sauvignon Blanc/Muscadelle

14% ABV | Sample

Notes: Beautiful gold colour with white flowers, citrus blossoms, apricots, honey, tropical fruits, candied citrus on the nose and palate. A supple silky mouthfeel but light at the same time. A medium+ finish with a slight hint of baking spice on the taper.

2019 Château La Hargue Bordeaux Blanc Molleux (SRP $15)

50/50 Semillon/Sauvignon Blanc

11% ABV | Sample

Notes: Brilliant pale  gold colour with lemon curd, vanilla, tropical fruit, on the nose and palate. Overall a not too complex but balanced, light, wine with a faint hint of stony minerality to end the medium finish.

ENTRÉE

As our appetiser or entrée, we had a couple of different street food snacks typical to northern and western India. We've finally found two quick service places that come close to the authentic flavours of their respective cuisines. This time we settled on two snacks typical to New Delhi/Punjab and Mumbai. Two places that are polar opposites in language, food, culture, clothing, weather, and everything else. Street food in India, as in all of Asia and somewhat Central America too, is endless and different as night and day from region to region. Even town to town. So it is really fun to make a meal entirely of street food.

And because the flavours are complex and fresh, coming up with wine and cocktail pairings is just as much fun as is drinking them! We had bread pakoras (Delhi) and vada pãu (Mumbai). Bread pakoras are two slices of bread slathered with mint-cilantro chutney, stuffed with seasoned mashed peas and potatoes, dipped in a chickpea flour batter, deep fried, and served with a couple of different chutneys on the side. Vada pãu is a roll split and seasoned with garlic chutney and stuffed with a fried mashed potato cutlet/fritter/vada. Generally served with fried green chillies on the side - I skipped those because in the US they use Thai chillies which just do not go well with vada pãu - it is not supposed to have heat, just flavours of the spices used in it. Incidentally, this street food dish came about after the Portuguese introduced leavened bread to western India. The bread pakora and vada pãu are both very flavourful and have just enough spices to pair superbly with the Château du Cros. The bright acidity, residual sugar, and floral-citrus notes of the wine balance out the complex flavours of the herbs and spices in the food. 

2014 Château du Cros, Loupiac AOC (SRP $30)

Notes: see above

MAIN

Next we had Kerala egg curry with homemade layered wholewheat flatbread/parantha and plantain chips on the side. Kerala is a coastal state and heaven if you love seafood, meat, and coconut in all forms. It is also one of the few states in India where the literacy rate is very high and beef is freely eaten - much of the rest of India is too busy making beef a political/religious agenda so they're freely arguing about beef and religion. In any case this egg curry is an Indian-Jewish dish adapted from

Spice & Kosher - Exotic Cuisine of the Cochin Jews. Jews came to southern India, particularly Kerala, hundreds of years ago for trade and to escape persecution in Spain and Portugal.

They made Kerala their home and as the Jewish diaspora always does, adapted local cuisine to meet Kosher needs. This egg curry is flavourful and balanced - coconut milk, Asian shallots, garlic, turmeric, and other spices cook into a silky sauce that is perfect for equally benign boiled eggs and the paranthas are light with the slight nuttiness of Indian sharbati wheat. I also added some peas to the curry because we're getting into pea season and I couldn't resist. Indian food has lots of complex spice combinations but it is generally not spicy - extra heat is never the norm, always a matter of preference. The layered flavours of the velvety sauce were perfect with the minerality and bright notes of the Château La Rame. The Château La Hargue was an ok pairing - wouldn't be my first choice for this dish the next time. The velvety texture of the sauce was a bit too contrasted with the light mouthfeel of the La Hargue. 

2016 Château La Rame, Sainte-Croix-du-Mont AOC (SRP $35)
95/5 Semillon/Sauvignon Blanc
13% ABV | Sample
Notes: Medium gold colour with an appealing bouquet of faint spice, candied citrus peel, white flowers, and vanilla in the background. Same on the palate along with a racy acidity and minerality. Overall a delightfully balanced and elegant wine with a medium-long finish.

2019 Château La Hargue Bordeaux Blanc Molleux (SRP $15)
Notes: see above

DESSERT

Since it was just past Diwali, the Hindu New Year and festival of lights and levity, we had a great selection of sweets from northern and eastern India at home. So dessert was a nibble of two of those with two utterly delicious Loupiac AOC wines. Both desserts are milk-based: one is a fudgy confection of milk cooked down into solids, mixed with sugar, ground cashews, saffron (and maybe a few other things, not sure) then topped with silver foil. The other is a light ricotta-based dumpling soaked in a light sugar syrup then squeezed to remove the extra syrup. In this case it was also stuffed with a saffron cream.

In my opinion pairing dessert with sweet wines is tricky. Those with an intense sweet-tooth might love the pairing but I've generally found it cloying. So milk-based desserts that are not overly sugary are a great match. The acidity of the wines matches the creaminess of the milk and makes the pairing quite a delight. And of course, most Indian sweets are generally just 2-3 bite servings and redolent with saffron, cashews, almonds, pistachios, rose water, orange water, and other flowers so bright liquoreux wines like these from Loupiac AOC are a lovely combination. A perfect way to end a meal, really.

2015 Château Dauphiné Rondillon "Cuvée d'Or", Loupiac AOC (SRP $42)
80/20 Semillon/Sauvignon Blanc
13% ABV | Sample
Notes: Gorgeous rich gold colour with a fragrant nose and palate full of bright citrus juice, marmalade, candied citrus, and orange blossoms with a light woodiness at the end. Medium+ acidity, rich mouthfeel, overall a very balanced wine. Juicy medium bodied wine with a long elegant finish.

2014 Château du Cros, Loupiac AOC (SRP $30)
Notes: see above

CHABLIS: A TALE OF TWO SOILS

If Eminem were rapping about white wine, he might have said: 

May I have your attention, please?

May I have your attention, please? 

Will the real Chablis please stand up? 

Chablis... so much to be said about it and evocative of so many personal meanings and  memories. Including perhaps utter shock at the discovery that Chablis is just... chardonnay!  A grape originally from Burgundy, France. Chances are, that if you were drinking "chablis" through the early 2000s, etc. it was literally any white wine that someone wanted to call chablis because it sounds more legitimate than calling it White Wine. It did not *have* to be Chablis from the Chablis AOC in Burgundy - you know, the real Chablis - or even Chardonnay, which no one seemed to think was an important distinction. All this because after reeling in the aftermath of WWs I and II, powdery mildew and phylloxera, Chablis faded into the background for a long time. The vineyards eventually made somewhat of a successful comeback but the casual misuse of "Chablis" continued unchecked around the world. In 2006 luckily, things were cleaned up and a regulation was passed that restricted the name Chablis to wine produced in the Chablis AOC in Burgundy, France, a stone's throw from the charming village of Chablis, and where chardonnay is the only grape used to make Chablis. That's the Chablis we're exploring with The French #winophiles this month (April).

Source: National Academies of Sciences, 
Engineering, Medicine

Now that we know, let's get into it... a nerdy topic very dear to me: masonry, stone, and all things related. Such as geology, which really is just a time-lapse of the life-cycle of stone. It tells the story of how each type of stone, soil, mass of mineral dust was born, how it lived, and how it has continued to shape-shift its way through millions of years. It tells the story of the carbon cycle. Ashes to ashes, dust to dust.

TERROIR
Terrior - climate and soil - informs the flavour of all edible things including coffee, cacao, and wine. Non-aromatic grapes like chardonnay which aren't loaded with beautiful fruit and floral notes especially rely on terroir and vinification for the final outcome, i.e. what you smell and taste in the wine. Chardonnay is native to Burgundy and, dare I say, the best expression of the grape comes from wine made there. Especially in Chablis, a northerly cold region of Burgundy where the ancient seabed has formed two distinct sedimentary soil types: Kimmeridgian (clay + limestone) and Portlandian (weathered limestone). Both named after stages of the Jurassic epoch and both formed from heated and compressed remnants of ancient molluscs and shellfish. 

Portlandian, Kimmeridgian, Portland stone, Portland cement, limestone, ancient Roman tabby concrete - all same but different, all requiring thermal decomposition of molluscs. Created by heating (burning) shellfish shells, mixing with  more shells, sand, and water, poured into moulds if you're making something like a wall, or left free-form in nature. A basin of limestone marl starts near the Isle of Portland, Dorset in England (where Portland stone originates and where Portland cement was invented), and runs all the way down through Champagne, the Loire Valley, and Burgundy.

Tabby Walls at Ft. Livingston, LA (Source: P. Vora, personal collection)

(Fun Fact: to see Portland stone, visit the UN headquarters in NYC or Buckingham Palace, London. To see dramatic shell-studded tabby walls, see the photo to the left or snag a visit to Ft. Livingston, Grand Terre Island, LA - I worked on that partially submerged structure after the BP oil spill in 2010 and it remains my most challenging and fascinating project.)

Grapevines love limestone soil - it offers an abundant source of plant-accessible calcium carbonate, greater nutrient uptake by the vines, excellent water retention and drainage capacity, so less irrigation and less chance of water-logged soils. All factors which work in favour of chardonnay, a grape with early bud break that thrives in a cool climate. But despite the apparent similarities between Portlandian and Kimmeridgian, both soils have a remarkably different effect on the grapes.

THE WINES
I decided to compare the effect of the two soils by tasting a Petit Chablis (Portlandian) and a 1er Cru Chablis (Kimmeridgian). Paired both with oysters on the half-shell and a spiced ginger-infused mignonette. I also paired the 1er Cru with a classic Bengali (east Indian) dish of red snapper in a mustard sauce, shorshe maach.

 

2016 DOMAINE L. CHATELAIN PETIT CHABLIS: A simple wine with a medium finish, citrus on the nose and palate, delicious minerality. Crisp, refreshing, and easy to drink. Excellent with fresh, briny local oysters from up the coast. 13.5% ABV, $22

2017 DOMAINE L. CHATELAIN 1ER CRU CHABLIS: A bright citrus and lemon curd base with white flower, green apple, and pear overlays followed by a flinty finish and a soft mouthfeel to balance the acidity. This was an excellent pairing with both, the oysters and the mustard fish. 13.5% ABV, $35

If you need more inspiration to try a Chablis, see what the other French #winophiles are saying about their Chablis adventures:

• Cam at Culinary Cam Brings Us “Cracked Crab, Cheesy Ravioli, and Chablis”
• Robin at Crushed Grape Chronicles writes about “Mont de Milieu Premier Cru Chablis from Simonnet-Febvre and Pochouse”
• Gwendolyn at Wine Predator Shares “Chablis is … Chardonnay? Comparing 2 from France, 1 from SoCal Paired with Seafood Lasagna”
• Liz at What’s in That Bottle Shares Chablis: the Secret Chardonnay
• Deanna at Asian Test Kitchen Writes about “Top Chablis Pairings with Japanese Food”
• Jennifer at Beyond the Cork Screw Has “French Companions: Chablis and Fromage Pavé”
• Payal at Keep the Peas writes about “Chablis: A Tale of Two Soils”
• Jane at Always Ravenous has “Pairing Chablis with Marinated Shrimp Salad”
• Jeff at Food Wine Click! shares “All the Best Food Pairings with Clos Beru Chablis”
• Jill at L’Occasion writes about “Metal Giants: Windfarms and the Chablis Landscape”
• Susannah at Avvinare writes “Celebrating France with Chablis and Toasting Notre Dame”
• David at Cooking Chat writes about “Sipping Chablis with Easter Dinner or Your Next Seafood Meal”
• Pinny at Chinese Food & Wine Pairings writes about “A Delicate Pair: Jean Claude Courtault Chablis and Sichuan Peppercorn-Cured Salmon”
• Nicole at Somm’s Table writes about Domaine Savary Chablis Vieilles Vignes with Scallops and Brussels Sprouts Two Ways”
• Kat at Bacchus Travel & Tours shares “The Delicate Face of Chardonnay: Chablis”
• Wendy at A Day in the Life on the Farm Brings Us “Chardonnay? White Burgundy? Chablis!”