Life is too short to drink bad wine

Laurence Tribut makes a special basic Chablis that is more expensive than other village wines. His style is also different as the wine is matured by careful use of oak after having gone through malolactic fermentation in stainless steel tanks. He uses only the best % liquid from the pressing of the grapes. Pale straw colour with hint of green. Lovely bouquet of sitrus, apple, yeast and sea. Well balanced creamy taste with great structure and acidity. This must be one of the best basic Chablis that exist! Chablis 2014 Laurence Tribut Ca 290 NOK or 20€

There are many different producers of village Chablis wines. The grapes are of course 100% Chardonnay but behind the different labels there are quite many different styles. Defaix makes his village Chablis from 45 year old vines. The vinification takes place at 18c and takes about 3 weeks. The wine undergoes malolactic fermentation and also spend 18 months on the lees which is most unusual. In addition he performs the "battonage" once a week as they do in Burgundy. The end result is thus a Chablis that is much more like a white Burgundy in style, away from the green apple, lemon and minerals notes and more towards creamy texture, butter and floral notes. The wine therefore fits better with food of more substance and umami. We tried it with slightly fried salmon with a creamy sauce and it was a magical match. Chablis 2012 Vieilles Vignes Daniel Etienne Defaix Ca 238 NOK or 15€

Here is a review of the 2016 in Chablis as seen by J Moreau & Fils: Vintage 2016 was really rough on us in Burgundy, but it was nothing compared to the living hell we went through in Chablis!  It all started with a mild winter followed by a chilly and rainy spring that lead to a bud bursting in mid-April. We could have settled for that, as we were in the average trend of the 10 previous years. Unfortunately, a first frosting incident in the end of April caused some huge damage in the vineyard. The first assessments estimate that about 20% of the Chablis vineyard was harmed...and if the vines were to grow again, the new vegetation would not bear fruits.  The damage even went to the extent of jeopardizing the pruning for the next vintage. It was a hard blow to take, and the gloomy weather that seemed to settle didn’t help much: the growth slowed down and the vegetative cycle started running late. And as the saying goes, when it rains, it pours...a second frosting inciden...

This is a basic Chablis by Samuel Billaud that drinks very well. Yellow green colour and aromas of green apple and flint. Solid, round and crispy taste with a good structure and length. Well balanced wine with quite a fresh aftertaste and some of that typical chalky minerality. Perfect allround Chablis that should fit well with most fish and seafood dishes. Chablis 2013 Samuel Billaud Ca 20€

This an unoaked Chablis by Louis Moreau. Clean fresh crispy Chablis with a mineral character. Fermentation in steel tanks at 18c over 15-18 days. Thereafter stored at 20c some months to start malolactic fermentation. The wine was finally stored for four months in steel tanks on the lees to obtain more aromas and smoothen the taste. Medium pale straw colour. Medium intense bouquet of green apple and plum. Some notes of flowers and herb. Well balanced taste, high acidity, bone dry, medium body and medium aftertaste with hints of minerals. 120.000 bottles made. Ca 15€. A well made and structured Chablis. Try with smoked salmon and cod.

Chablis wines are dry white wines which are characterized by  their purity, crispness, sophistication and minerality . The Chardonnay varietal gives results in Chablis unlike anywhere else. It draws its personality and character from a  subsoil that is 150 million years old , and ripens in ideal conditions, in a semi-continental climate, which allow it to attain a good balance between sugar levels and acidity.Today, the area planted in Chablis is just over 5,400ha. In 1955, after  the phylloxera crisis  in the 19th century which ravaged France's vineyards, then two world wars, Chablis covered no more than 550ha of vine. Nonetheless, not all the appellation's territory is planted as yet: the delimited zone comprises 6,800ha spreading along the valley of the Serein, the river which runs through the wine region from south to north before flowing into the Yonne.These are identified by precisely delimited production zones, and are subject to strict production regul...

I must admit that I am not really a big fan of Chablis. The village wines and premier cru's are good but seldom brilliant. Too many times I end up having a bottle of white Burgundy instead. So I was sceptical to this one I must say. But I am openminded so I was pleasantly surprised by this Grand cru from the biggest and probably best plot called "Les Clos". Medium yellow green colour. Quite a lovely nose with citrus, green apples, smoke and minerals. Great balanced full bodied taste with a long aftertaste. Chablis Grand cru 2010 Les Clos La Maison Romane Ca 45£  

This is a biodynamic Chablis by Brocard. The producer has today around 100ha with organic vines and has produced organic wines for quite some time now. Pale straw colored wine with a nose of some tropical and citrus fruit. Compared to the ordinary Sainte Clair this one based upon old vines are rounder, bigger and softer. Well balanced acidity and fruit as well as a mineral taste. A very decent Chablis that has not seen oak. If you can't held of this try the ordinary Sainte Claire which might be more widely available. Chablis Sainte Clair 2012 Vieilles Vignes Jean Marc Brocard Ca 18€ or 217 NOK

I am totally out of practice when it comes to tasting Chablis. Partly because I prefer white Burgundy and that Chablis can sometimes be a bit wimpy? Anyway, bought this one at the local supermarket. Premier cru for around 20€ is not too bad and Montmains is quite a good one. Pale yellow green colour. Lovely smell of sea, minerals and lime. Surprisingly attractive! Well balanced fruity and mineral like taste. I must admit I really enjoy this wine, it is in fact very nice indeed! Chablis 1er cru Montmains 2011 Closerie des Alisiers Have a bit of faith in me!

Quite a golden straw colour to be a Chablis; so obviously oaked then. I prefer crispy mineral driven non-oaked Chablis, but sometimes the oaked version does the trick. At the wonderful restaurant Renaa in Stavanger they do not mess  with the wines and this one by Moreau-Naudet was a great white, almost white Burgundy like but without the "fatness" of those wines. Still very nice minerality and citrus smell taste. Perfect with the white fish (and other seafood). Chablis Vielles Vignes 2007, Moreau-Naudet Ca 15-25€

This is a very good basic Chablis with lovely fruit and minerality. Apples, lime and minerals on the nose. Zingy well balanced dry taste. The wine is also unoaked. Jolly good indeed! and ca 160 nok or 12€. Chablis 2011 Daniel Dampt Zesty and unoaked Chablis

Clotilde Davenne probably makes some of the best Petit Chablis that exist. Petit Chablis is the same as Chablis (100% Chardonnay) but comes from parcels of lesser quality than the ordinary Chablis. It's thus normally not as good as Chablis but it is many times cheaper and with producers like Clotilde Davenne it might be difficult to notice the difference between a Petit and normal Chablis. You may just prefer the Petit! It's a fruity and mineral rich wine which is easy to drink. Goes well as an aperitif, with grilled fish or seafood. Petit Chablis 2009, Clotilde Davenne Ca 160 NOK or  ca 12€ Perfect in the warm weather

Easter has passed and summer is approaching, even  up here in the north. With flat sea and sunny days it is time for Chablis and fresh prawns. (Picture from Hafrsfjord near our house) A vaste selection exists and the prices vary a lot for the basic Chablis versions. Domaine de Varoux is one of the cheapest Chablis village that you can get hold of and it does the trick. It is fruity and fresh with a nice touch of minerals on the nose. Citrus and apple and a nice green/yellow colour. Vinification in steel tanks ensures typical Chablis representation. It also has a handy screwcork which means you can just leave it in the fridge a couple of days in case you don't drink all first time around.... Domaine de Varoux 2009, Chablis, good Chablis at reasonable price (144)

The special cod (Skrei) from Lofoten is now around and with that Chablis can be a good choice. Louis Moreau, who I met in Stavanger during last year's Chablis tasting,  limits the use of oak leading to wines packed with nice minerals and good acidity. This village wine from Chablis shows a nice brilliant golden color, while its nose is floral with a hint of white fruit (apple, pear). On the palate you should find expression of  mineral and citrus notes, balanced by its roundness and fineness. To serve cold but not too cold (around 12c). Goes with seafood as well as smoked salmon. Louis Moreau Chablis 2008, Low price 164, crispy fresh Chardonnay http://www.louismoreau.com/louis-moreau.php?change_langue=en

Big Chablis tasting in Stavanger on a lovely summer day, first day with temperatures above 20c this year... Below some highlights from the many different producers present: Varoux (good value for money) Chablis 2008, 140 NOK, P++ Mineral taste with apples, great acidity and long elegant finish with mineral aftertaste. Louis Moreau (good with low oak factor) Chablis 1er cru Fourneaux 2007, NOK 247, P+ Floral and mineral smell, perfect balance and seductive taste. To be drunk young. Chablis 2008, NOK 164, P+ A very nice basic Chablis with minerals and a bit of lime. Very good value. Chablis Grand cru Les Clos 2006, NOK360, P Somewhat closed on the nose, needs time but lovely solid taste although lacks a bit acidity? Laroche (too kind?) Chablis St Martin 2007, NOK193, P Unoaked green Chablis with apples and citrus, lacking perhaps mineral, good value village wine with screwcork! Chablis 1 er cru Fourchaume 2007, NOK 289, P Partly oaked Chablis from one of the warmer 1er...

Tried another purchase from the tax free the other day, this time much better luck due to a lovely Chablis 1er cru by J Moreau from the vineyard Fourchaume. Lovely smell of minerals, sea and lime with a long rich and complex minerally taste. Perfect with fresh prawns or scallops! Great stuff ! Fourchaume, which lies to the north of the town Chablis, is often considered as one of the best of the Premier cru and Moreau's creation is supporting that view. Jack Moreau Chablis Premier cru Fourchaume ca 180 NOK or 22 €

Many wine writers and wine merchants classify Chablis as a part of Burgundy. I just received the latest Parkers wine guide and he does it as well. All of them are correct if you base your classification on the grape used both places, namely the Chardonnay, but it is all just nonsense really because Chablis is not Burgundy. First of all Chablis is 100 km from the centre of Burgundy, Beaune. Burgundy belongs to Rhone river while Chablis (as Champagne) belongs to the Seine river. Two rivers that runs in opposite directions. In addition look at the soil: Chablis is Upper Jurassic limestone rich with fossils and the Kimmerdige clay which is present in Sancerre and Champagne and not in Burgundy. This is why Chablis is more minerally, steely, flinty and also sour as compared to the Chardonnay from Burgundy. It is very surprising that the french, so focused on terroir, also make the same error. Although the appelation system is correct as Chablis and Burgundy are two different AOCs.

We visited this co-op when we were in Chablis last year. They have a fantastic selection of normal Chablis, premier cru and grand cru at reasonable prices. You can taste and buy at the location. Fourchaume which is a premier cru (normally a step up from normal appelation Chablis) cost around 20 euro at the co-op and is good value for money. 2002 is a good year in Chablis (unlike for ex Bordeaux) Pale yellow colour with a smell of minerals, lime and some butter. The wine is dry, fruity and quite fullbodied for white wine. Its a very nice Chablis although I prefer less oak and more minerals. That´s however a personal preference. All Chablis is made from 100% Chardonnay. Chablis is often linked to Burgundy (as the white wine there is also made from 100% Chardonnay) but geologically it is part of the Upper Jurassic limestone which stretches from Sancerre to Chablis. chablisienne-com