The Hedonistic Taster
by L.M. Archer
Did you know that National Oyster Day is August 5, 2018?
In celebration, what better wine to pair with the briny bivalve than a crisp, clean, mineral-driven Chablis?
It’s a match mach in heaven for a very simple reason – they’re related. Chablis, Burgundy’s northwestern-most region of Burgundy, harbors ancient seabeds. Tiny oyster shells transformed over time into Kimmeridgean limestone.
Similar soils also exist along the coast of Dover, and in parts of Champagne and the Loire Valley. But in Chablis, these chalky substrates transmute into incomparable white wines of nervy, tensile verve, well-suited to seafood.
Organic and biodynamic producer William Fèvre, a force in Chablis for nearly fifty years, boasts a broad range of Grand and Premier Crus vineyards as part of its 78+ hectares estate. This is a regional white wine sourced from a number of parcels in the area.
To help whet your appetite, Burgundy’s William Fèvre Grands Vins de Chablis pairs up with Rowan Jacobsen, author of The Essential Oyster and Geography of Oysters in this cool little video – which happens to pair nicely with my tasting notes below!
Wine: Willam Fèvre Chablis Champs Royaux Limited Edition
Alcohol: 12.5 %
Robe: Pale gold-green hue.
Nose: Briney, saline-tinged, high-toned white stone fruit aromas.
Bouche: Meyer lemon, white nectarine, chalky notes; surprisingly supple mouthfeel as the wine opens up, no doubt due to a small amount of neutral-oak aging.
Light body, acid-plus, well-structured, seamless elegance. Brilliant, lingering finish.
Exceptional quality for the price point.
Copyrighted © 2018 L.M. Archer LLC. All Rights Reserved.