Pouilly-Fumé with restrained citrus and gooseberry fruit and high acidity extremely food friendly and works with shellfish, fish, smoked fish and is especially good with creamy goat cheese. Also surprisingly good with curries.
Chardonnay is undoubtedly the most famous white grape in the world. When it is grown in the right conditions (similar to those found in Burgundy) it has the ability to produce the most exquisitely textured wines in the world. Chardonnay is a neutral grape variety, so it is usually oaked. However in the Chablis region the unique soil imbues the wines with a flinty, creamy character with notes of apple and citrus without the need for oak.
Gerard Tremblay, assisted by his wife Helene, is 5th generation winemaker at this 34-hectare estate located in Chablis. Most of the vines are situated in the best premier cru and grand cru appellation. A meticulous winemaker working from a superb new winery, Gerard’s wines are precise and delicious.
The Chablis region is in between Champagne to the north and Burgundy to the south. It produces only white wines from the Chardonnay grape, but unlike most Chardonnays little or no oak is used. This means the wines are fruity and crisp with characteristic flinty streak.
With high acidity, creamy texture and restrained fruit flavours this style is one of the most versatile food wines working beautifully with shellfish, fish, pork, chicken and creamy cheeses. It is also a great choice with Chinese dishes. There isn’t really much that Chablis won’t work with – red meat aside!