From: Burgundy, France
Tasting Notes: A Chablis that we’ve been waiting for. This wine is all about precision, the balance of tension, and taut, wiry energy. In the glass, it has aromas of lemon blossom, green apple over stone and striking oyster shell salinity with distinctly flinty notes. The palate is fine, and elegant, with a steely citrusy core. Nervy.
“Pitch-perfect village Chablis that bangs home precision and minerality from a lesser-known, but no less talented, Dauvissat. This has become a house favorite!”
Ian Cauble, Master Sommelier
Pairing: Typically, Chablis pairs best with bright and clean flavored dishes such as oysters, goat cheese, cauliflower soup, smoked trout, white fish dishes, pork tenderloin, grouper, and sushi. Wines from Chablis also create magic alongside dishes like escargots and poulet rôti (French roasted chicken). With that inspiration in mind, we saw a recipe by Kay Chun for Herb-Marinated Swordfish and had to share it with you. It’ll only take about 30 minutes to make, and will yield four servings.
About. As for the name, Dauvissat, well it’s a common one in Chablis. This isn’t *that* Dauvissat, but it isn’t some d-list Stephen to Vincent Dauvissat’s Alec, either. Comprising about 10 hectares of vineyards, carefully chosen for their southern exposures, Agnès and Didier Dauvissat’s farmstead property has attracted its share of critical praise. And yet the wines remain under-the-radar and, as a result, mercifully priced. It’s a classic greenish-gold in the glass, with aromas of lemon blossom, green peach pit, green apple and a rather pronounced oyster shell salinity. This is unmistakably Chablis, still somewhat austere in its youth but built for the table. This is now in perfect stride to enjoy at cellar temperature. This house has become a staff favorite at a price far less than the more noted Dauvissats. Stock up! You'll not be disappointed.
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