Chablis comes exclusively from the limestone slopes of the Serein, a small river valley located between Dijon and Paris, which is prone to frost and afflicted by cool autumn days. A true Chablis is made from 100% Chardonnay grapes. Anything else is a sham.

The best Chablis appellations – the seven Grand Crus – all lie in one sunny southern slope located near the town of Chablis: Blanchot, Les Clos, Valmur, Grenouilles, Vaudesir, Les Preuses and Bougros. Their vineyard areas cover a total of only 100 hectares, which is two percent of the overall Chablis vineyard area. Grand Cru wines should be left to age for eight to fifteen years, allowing their quality to unfold.

Premier Crus originate from 17 different vineyard areas (climats), the best of which are Fourchaume, Montée de Tonnerre, Mont de Milieu, Forêt, Butteaux, Côte de Léchet and Vaillons. Premiers Crus should be left to age for approximately five years.

The medium level of quality, A.O.C. Chablis, with 178,483 hectolitres and 3,014 hectares has by far the largest share of overall production.

The lowest level of quality is the Petit Chablis appellation. These wines have a more distinct acidity than the other appellations and do not age as well.

As a rule Chablis is a very dry wine, distinguished and reserved. It is often hard, but never rough, smelling of wet stones and minerals, but also of hay. Due to their distinctive acidity a Grand Cru and some of the best Premier Crus taste powerful and intensive – and are thus excellently suited as an accompaniment to flavoursome fish dishes.

Further information about the Chablis wine district is available at www.chablis.fr.