One of our local wine shops had a sale on French wines last weekend, and we picked up a few bottles of this Chablis to add to our cellar. Stephanie and I decided to prepare a nice Sunday dinner, however, and selected one of the bottles to accompany the meal. Stephanie began with a tasting of soups served in my new Valdrome demitasse cups. She prepared a subtle but interesting cauliflower soup and a deep and rich potato chowder with bacon and chives. The main course was one of my favorite dishes and one of the first I learned to cook - veal saltimbocca.
Chablis is the northern most region of Burgundy, and although it shares the same grape varietal with the wines of Montrachet, Corton-Charlemagne, and Mersault (i.e. Chardonnay), its wine tend to be leaner and more minerally. This wine, from one of Chablis's top producers, splendidly represented the style of the region. Stephanie and I both enjoyed the balance of crisp apple flavors with the chalk and slate textures on the finish. It displayed a truly expanisive mid-palate, where the fruity opening mingled with the acidic finish. Stephanie declared it among the best white wines she has had.
We were very pleased with the wine and it matched both the soups and the veal rather well. This bottle had a faulty cork that already displayed some leaking. It could certainly stand a decade or more of cellaring, but now we're anxious about the closures.
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