Petit Chablis is a dry Chardonnay from the Chablis area in Burgundy.
Citrus and Green Apple flavors are typical for Petit Chablis.
Notes of Minerals, but less "Flinty" than Chablis.
Petit Chablis is light, dry, and crispy:
|ACIDITY||Medium - High|
Chablis pairs best with Seafood, Fried Fish, and Fried Chicken.
Plain Fish. Sea Bass.
Fried Fish. French Fries.
Fish and Chips.
Goat Cheese. Feta. Robiola.
Soft Cheese. Washed-Rind Cheeses.
Burgundy Cheese. Epoisses. Soumaintrain.
Snails or Prawns with Garlic.
Fried Chicken with French Fries.
|Bourgogne Blanc (France)|
|Pinot Grigio (Italy)|
|Vinho Verde (Portugal)|
A Tulip Shaped glass is the best choice for dry white wines.
It guides the wine to the center of your mouth, avoiding the sides, where acidity is less pleasant.
A smaller bowl also helps to serve smaller quantities, and keep the wine cold.
Remember to hold the glass by the stem!
All Chablis wines are based on the Chardonnay grape.
The cool climate in Chablis produces wines with more acidity and less flavors than Chardonnay wines grown in warmer climates.
The balance of clay and limestone plays an important role in the flavors of Chablis.
Chablis wines often have a "flinty" and "steely" note.
Petit Chablis is an AOC for wines produced in Chablis and the surrounding communes.
Petit Chablis grows in soil with lower limestone content than Chablis and Chablis Crus.
Bourgogne has 5 wine-producing regions: Chablis Grand Auxerrois, Côte de Nuits, Côte de Beaune, Côte Chalonnaise, Mâconnais and Châtillonnais.
The vineyards of Bourgogne stretch over 230 km from North to South.
The presence of two great rivers: Yonne in the North and Saône in the East and a temperate semi-continental climate, make it the perfect place to cultivate Chardonnay and Pinot Noir grapes.
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