Collection: Chablis

Chablis is Chardonnay — the same grape as Meursault, and as the oaky New World whites people often say they dislike. It tastes nothing like either.

Why. Chablis sits far north of the rest of Burgundy, on cold Kimmeridgian limestone full of fossilised oyster shells. The climate keeps acidity high and most producers use little or no new oak. The result is taut, dry and mineral rather than rich and buttery.

The four levels

Petit Chablis — outlying slopes. Simple and fresh.
Chablis — the village wine. The everyday bottle.
Premier Cru — named slopes with better exposure. More depth.
Grand Cru — seven adjacent plots on one hillside above the town. These can age fifteen years and are worth the jump.

Why it works here. Chablis and Hong Kong seafood is one of the great matches: oysters above all, but also steamed fish, sashimi and dim sum. The acidity cuts, the minerality does not fight soy.

Serve 10–12°C, not fridge-cold. Free delivery over HK$800. All Burgundy