Food and wine pairing with a Chablis

Chablis is renowned for its taut profile, with marked minerality and refreshing acidity. It stands out from the richer, oakier Chardonnays of other regions, making it a perfect choice for delicate, fresh dishes that aren't too heavy or spicy. There are different levels of Chablis (Petit Chablis, Chablis, Chablis Premier Cru and Chablis Grand Cru), each offering increasing intensity and complexity.

Oysters and seafood

Chablis is undoubtedly one of the best wines to accompany oysters and seafood. Its minerality and freshness are reminiscent of marine flavors, and its acidity helps counterbalance the saltiness of oysters. It also pairs wonderfully with other seafood such as shellfish, clams, shrimp and langoustines. This type of white wine brings out the natural sweetness of seafood while adding a lively note that cleanses the palate. The petit Chablis du domaine Pommier is a fine match.

Grilled or pan-fried fish

A classic Chablis pairs perfectly with grilled or pan-fried white fish, such as sea bass, sole or cod. The wine's subtle aromas, citrus notes and minerality underline the delicacy of the fish without overshadowing it. For slightly more complex dishes, such as grilled salmon, a Chablis Premier Cru or Grand Cru, with a rounder, more complex structure, is recommended. Try the Chablis village du domaine Moreau on this dish.

Sushi and Sashimi

The purity and finesse of Chablis make it an excellent partner for sushi and sashimi. Its citrus aromas and sharp acidity pair well with raw fish, while its minerality complements the salty notes of soy sauce and the sea. For dishes based on oily fish, such as salmon or tuna, a Chablis Premier Cru is ideal.

Scallops

Scallops, with their delicate texture and slightly sweet taste, find an ideal partner in Chablis. The wine's liveliness balances the sweetness of the scallops, and its minerality complements their natural finesse, especially when pan-fried with lemon butter or a lightly creamy sauce. The Chablis 1er cru du domaine Defaix or the Chablis 1er cru Vaillon from Domaine Moreau are magnificent on this recipe.

Volaille à la Crème or with Mushrooms

Chablis, especially in its Premier Cru or Grand Cru versions, can go very well with poultry dishes, such as poultry with cream or mushrooms. The acidity of the wine cuts through the richness of the cream, while mineral notes and citrus aromas balance the earthy flavors of the mushrooms.

Chèvre Frais

Fresh goat's cheeses are an excellent accompaniment to a Chablis. The acidity of the wine complements the creamy, tangy texture of the cheese, creating a fresh, balanced combination. A young, vibrant Chablis works perfectly here, bringing a lovely liveliness to every bite.

Snails with Garlic and Parsley Butter

Snails prepared with a garlic and parsley butter sauce pair deliciously with a Chablis. The wine's mineral notes harmonize with the butter and parsley, while the wine's acidity helps balance the richness of the preparation.

Snails prepared with garlic and parsley butter sauce are deliciously paired with a Chablis.

Asparagus with Beurre Blanc

Asparagus, often difficult to pair with wine because of its slight bitterness, finds an ideal companion in Chablis. The wine's acidity and minerality blend well with the vegetal flavors of asparagus, especially when served with a beurre blanc sauce.