Chablis, a magical name that evokes the universe itself dry white wines, particularly fresh, agreeing well with the seafood.
In general, Chablis wines are some very good wines for meals. Their freshness, their blood, their net and not overbearing aromas make them easy to blend wine at the table.
Fairly obviously the notes that they often develop iodine on the nose and mouth are ideal companions for all seafood, particularly oysters. Care must be taken in this case to choose a wine that has not been aged in barrels, woody notes marrying terribly wrong with this shell (and seafood in general). Un beau chablis générique élevé en cuve est donc parfait pour accompagner une petite douzaine de fines de claire ou de marennes ! Same for a winning combination with sushi or sashimi.
Windthrow is also the ideal partner for most fish, rather without much sauce. On a sole meuniere, sea bream baked or bar, a leg of Burbot, a premier cru will do wonders. Again focus rather unoaked wines. If it is a premier cru or grand cru one aged in barrels, the agreement will work best with seafood cooked in sauce, fish or shellfish cream, lobster in the Armorican. One can also imagine a veal stew where the limpid texture of a fine Chablis will fit in perfectly with the delicate flesh of the calf and lightly creamed sauce and lemon that accompanies this traditional dish.
There is really no significant differences in the possible agreements between a generic and a Chablis Grand Cru. The main families of products are obviously the same. Everything will depend on the complexity of textures and / or flavoring dishes. Un poisson grillé peut se contenter d’un chablis générique ; a poached turbot with hollandaise sauce certainly deserves a good premier cru or grand cru. Des coquilles saint-jacques justes saisies à la poêle peuvent se satisfaire d’un beau chablis ou d’un premier cru pas trop puissant ; the same shell coated with a little saffron cream will need a great wine to stand up to him.
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