Chablis 101: From Fossils to Flavor Ep 35

Join sommelier Erin as she leads you through the basis of Chablis. You'll discover the unique characteristics of this 100% Chardonnay wine from the northern part of Burgundy, France, and learn about its distinctive terroir, including the Jurassic-era limestone soil, and how this impacts Chablis' signature minerality and high acidity. Erin also discusses the history of Chablis vineyards, the different classifications and labeling terms, and offers practical tips for selecting the perfect bottle. Plus, get inspired with classic mouth-watering food pairings. Don't miss out on the story behind one of the most beloved white wines!

02:11 Chablis = Chardonnay
03:29 Soil of Chablis
04:48 Prehistoric History
05:27 Terroir in the Glass
06:10 History
07:14 Chablis Wine Labels
09:47 Wine Profile and Food Pairing

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Transcript

Erin: 0:00

If you were a wine lover, then you have undoubtedly enjoyed a beautiful glass of Shipley. And in today's episode, I'm going to take you behind the scenes if you will, of this incredible wine And the Northern part of burgundy that it comes from, I'm also going to discuss the incredible soil or the terroir that had just grown on and how it impacts the wine. You enjoy the glass. So if you're ready to learn all about Shibley, let's get started and dive right into today's episode. Hi, everyone. And welcome to the wine talk, talk. I'm your host smile. Aaron knows our, and I'm so happy that you're here with me today. If we haven't met before, it's lovely to have you here. And if we have. Welcome back now, for those of you who are new, you should know that I've been a professional smile for over 20 years now. And it's my passion and my privilege to make learning about why not only fun and easy, but also practical. I want to make sure that you leave every single episode with some real life tips that you can use right away to help you find wines that you're going to love and enjoy, and be able to share with family and friends. I want you to think of me as your very own practical Somalia and today's episode is filled with fantastic practical. Tips, because I'm diving into the story of Chablis. We're going to talk about what you can expect in the glass. What is a classic Chablis, if you will. I'm also going to be talking about the area that it comes from, and it's soils that are so unique to the area. If you've been listening in the last couple of weeks, I, you know, that I have been taking you on adventures to unique vineyard areas around the world. We've visited pre IRAT. And last week I did an episode all about Hawke's bay in New Zealand and this special Gimblett gravels soils that are there, that help to bring the expression through the glass of the wines that come from there. So this week we're diving in along the same lines. We're wine geeking out, if you will, and I'm going to be breaking down the area of Shibley. And of course, I'm going to be talking about some fantastic classic food pairings and give you some simple tips on how you can read a label and the different levels of the wines of Shipley. So the next time you're in the wine shop, you're going to find it really easy to pick out a bottle. That's going to be perfect for you. So let's get started with the basics. And the first thing to know is that Chablis is all about Chardonnay. When you say Chablis by law, that wine needs to be a hundred percent Chardonnay. And I will have people through my career who have said, Chardonnay's just not a great for me, but when I asked them, what are some of their favorite wines they'll list Shibley as one of their favorite wines and the reason there's a bit of a disconnect there. It is because many people expect the profile of Chardonnay to be that rich, buttery, apple pear flavor. And hints of lemon. In a glass of Chardonnay and the wines of Shipley are very different. They're lean and high in acid and have a unique minerality and complexity that comes through. And this is because of the region in the land that it is grown on. So it's not uncommon for people to love Chablis, but then also feel that Chardonnay is just a grape. They don't necessarily enjoy because the profile of the Chablis Chardan. Chardonnay is so different than a new world Chardonnay. Many times you'll hear it referred to. So that's the first thing I want to make sure that you're aware of is that Chablis is a hundred percent Chardonnay, but it will never be an oped or full bodied style of Chardonnay. If you will, it's always going to have an incredible minerality to it in the glass. And this is a great segue into how do we get this minerality in the class? The first thing to know is where Chablis is located. So Shipley is in the area of burgundy in France is above Paris. If you're thinking of a map of Paris, but this is the Northern most part of burgundy. So within burgundy itself, Shipley is an offshoot. If you will, it's going to be detached where if you know the map of burgundy, you know, that it's all in a straight line right down to Beaujolais and Chablis is Up above the main areas of burgundy and to the left a little bit. It's not connected. In the chain of classic burgundy. And so this cool climate impacts the wines that we experienced in the glass. When we have warmer climates, grapes produce more sugar, more fruit flavors, and we get more of those rich flavors in the glass. When we have cooler climates, we're going to have higher acidity. And Chablis is definitely known for that mouthwatering acidity in the glass. So the cooler climate definitely impacts the flavor profile and the class here, you're looking at more crisp lemons, hints of lime, touch of great fruit. Assaulting us, people will say sometimes and a minerality and the minerality is definitely an impact of the incredible soils that are here. And this brings us to the soils in the area and perhaps one of the most fascinating part of Shipley. And here's where the geeky stuff really comes in. The region sits on a bed of what we refer to as Kippur edge. Jian limestone. And it's a type of soil that dates back to the Jurassic period. Think dinosaurs. So around 150 million years ago, this limestone is rich in fossilized seashells. Remember this when we get to food pairings and the remanence of an ancient seabed that once covered the area, these tiny fossils, many of them being oyster shells play a crucial role in the terrible heart of Chablis. So, what does this mean for the Y the kid marriage in limestone in parts, a distinct mineral character into the wines of Shipley. It's almost as if you can taste the sea in the glass and a subtle salinity or saltiness comes through in the glass. And you'll see this in many wine notes, as people talk about the wines of Shipley, many people will also say that it has a bit of a flinty edge. So like a wet stone people can taste the stones coming through. And this is a classic signature style of Chablis. This minerality combined with the bright acidity from the cool climate makes you believe one of the most food friendly wines out there. It's no wonder it pairs perfectly with seafood, especially oysters. Now let's talk about the history of the area. The vineyards of Shipley have been cultivated Since the Roman era, but it was in the middle ages when the Syrian monks really put the region on the map. They recognize the potential for the land, and they meticulously mapped out the best vineyard parcels. Many of which are still recognized today as the ground crew vineyards. I'm going to share bit more about the vineyard hierarchy later on in this podcast. The area of Chablis that we know today has managed to maintain its identity, despite the challenges that it faced, including the philoxenia epidemic of the 19th century and increasing demand for more mass produced wines. However, the winemakers have Chablis. I have remained committed to the quality often working with small plots of land. That have been passed down through generations. It's important to note that the area of Sibley is a mapped out. It's not getting any bigger. The amount of wine that can be put out is the amount of wine that can be made from the area. There's no extra layer of Shipley to be able to produce more wines every year. Now let's talk about labels and the vineyard tier system, that is in the area of Shipley. The wines of Sibley are going to be found in your favorite franchise. And there may be a separate area for Chablis. Now, when you see Chablis now, you know that you're dealing with a hundred percent. Unoaked Chardonnay. And you're going to see the following terms on the label. You're going to see. Petite heavily. So bleak. Chablis premier Cru. Simply ground crew and the Shipley grub crew wines, maybe behind glass in the sort of collectible part of the wine store. Then you're going to see the producer. The vintage is going to be on the label. It's important note that the vintage does matter and can have an impact in the wines. To bleed because it is such a Northern area in France. So if you are looking to collect wines or you're looking for a special wine, a little bit of Google research on the vintage is going to help you find a wine that you're really going to enjoy. Don't be surprised at the alcohol content is lower on a bottle of Chablis and. Relatively around 12% though. It can be higher. It should please, around 13% can indicate a warmer vintage because higher alcohol means we had more sun and more heat. So that may be a clue for you as well. And then when we get into the specific vineyard sites, so on a premier crew and grump crew wines, they're going to actually name the vineyard site now for ground crew wines. It's important to know in Shipley, we have one grand crew. We seven vineyard sites or clear mat. So you'll see grump crew in the biggest print on the label. And then you'll see seven different names of the vineyard site for the special vineyards that are allowed to have the ground crew status again, these may be behind glass. Depending on the wine store. That you shot back. Now, when we look at the different wines from the area and those four different classifications, but Dee Shipley makes up about 18% of the wine coming from the area. This wine is made from the outskirts of Chablis is on the flattest part of the valley. And so it's considered the most quantifiable. Verbal ed will be the most economical. Wines labeled as Chablis. Makes up about 66% of the overall production compared to premier crews, which are 14% Now there are 40 premier Cru sites, just if you're wondering and Gronk who wines are between one or 2%, depending on the vintage. So you can see. How finite the amount of ground crew wines. That is produced every year. Now, what can you expect in the glass? So again, we hear lots of people referring to Shipley as mouthwatering flinty, a little bit of salt, some grapefruit lemon people will say has a bit of a white flour note, Gunflint that citrus, that grapefruit, the lemon a hint of mint sometimes. Fresh hay and a little bit of licorice. Now, licorice is not a note that I have found, but some people will say, if you find it, know that you're not alone. Now, let's talk about some classic food pairings to enjoy with your beautiful glass of Chablis now, because of that kid bridge soil and the crutch, seashells and oyster shells, it's a perfect harmony to serve with some fresh oysters, the saltiness, the briny, the minerality really compliments that oysters. And so this is a very classic pairing. Clean seafood. So think white fish, scallops, or shrimp, the Shipley's Christmas enhances the subtle flavor. So the seafood without overbearing them. So this is just simple steamed or grilled seafood with a touch of butter and some Sibley is. A perfect evening, in my opinion, sushi, it's going to be brilliant. Just watch. If you're going to have some wasabi was obvious, obviously is a wine killer. It is such a strong flavor, but the delicate flavors in the Shibley you will lose. So if you're a Sabi fan, know that obviously the Chablis is going to. Be a wonderful palette cleanser, but you will lose some of the flavors to the intensity of them. Sabi. If you're having that with sushi. Rosar poetry. If you're just doing simple lemon, rose to chickens, be delicious. Any salad with a vinegarette, simple olive oil and lemon. That again, that lemon will pull out of the Chablis delicious. And just touch assault on the salad. S cargo. And light creamy dishes here. We have to be really careful with a cream sauce because again, never really overpower the Shibley, but just a little bit like a mild risotto or chicken in a light sauce, something that's a bit of just. Uh, touch of cream with a little herb potentially can be really nice. But generally when you're pairing with Chablis, you're looking for those natural food flavors to come through the simple roast chicken with the lemon, the seafood, with a touch of butter and a squeeze of lemon on top. This is where it really, really shines. And those dishes allow the wine to really show its complexity and the flavors that it brings to the table. So I hope that this quick overview of the region of Sibley has made your mouth water. And I hope that you're going to be wandering through your favorite wines during this week and picking up a bottle or two to enjoy. Should we use a perfect wine 12 months of the year, but especially as we go into fall and we're starting to get into some of those Hardy dishes, but all of the fresh. Vegetables and the harvest from the summer are coming off and the salads and starting to roast vegetables. There's such a beautiful time for Shipley with beautiful fish and fresh fall salad. So don't think that Sibley is just a summer wine. It is definitely a 12 month of a year wine to enjoy. So, this has been a quick little episode about Chablis. We've covered a bit of its history, its unique to her war and how to read the label. And of course some delicious food pairing ideas. I hope that you have enjoyed learning about it and the prehistoric style that it grows on and just how extraordinary and historical is wine is that you enjoy in the glass. For next week's episode will be the first episode in September, and I'm going to be answering some of the most common questions I get about taking wine classes. As we're into that back to school mode, I'm going to be answering common questions that I get about taking wine classes, booking into wine tastings. I have some helpful tips to share with you. So I hope that you'll join me now as always, if you have any questions or comments about today's episode I'd love to hear from you. You can reach me@helloatwinegirlacademy.com or come say hello on Instagram or Tik TOK. I would love to hear from you. And if you have a favorite Chablis or a favorite Chablis and food pairing, I would, of course, love to hear about them. If you are new here, it's 11 to have you here. And please know that new episodes come out every Tuesday would love to have you join us. So please follow along. So you never miss an episode. And if you haven't had a chance yet, you're going to find the link below in the show notes to take my signature wine pallet personality quiz, to discover your wine pallet personality. And links to all the different freebies I have. And I have some on the website right now, and I have some new coming. So be sure to check in with that every week, because there's some new, fun freebies coming that you're going to really enjoy and are going to be super helpful. On that note, I want to wish you all a wonderful week. Cheers to you. Bye now.