Wine Term Of The Week

I decided to add a new feature to towineman, the term of the week.  It could be from anywhere, wine, beer or spirits.  The hope is this will be a helpful feature making you all more and more familiar with the wide world of beverage alcohol.  However I will be the first to admit this is not a unique idea.  There are many blogs that have helpful definition sections, plus between apps and websites there are a copious number of ways in which you can get the definition you are seeking.  But you came here.  Plus the hope is I can provide definitions to terms you may not already know or have ever thought about.  I also won’t be simply copying formal definitions from dictionary’s.  I will try to provide descriptions that are helpful and easy to understand well also providing some insightful context.  Enjoy.

February 20th, 2012:
Chablis is a region in the north of France well above the heart of Burgundy and really at the colder limits of wine making.  Still considered part of Burgundy the key to Chablis is that they make Chardonnay.  Plain and simple.  So the next time you are shopping the France section of the LCBO and you see Chablis on the bottle you will know exactly what you are getting.

To take it a step further the typical Chablis is unoaked and full of steely minerality.  It gives a very fresh flavour with ripe citrus fruits.  The wine pairs very well with any fish and is a classic pairing with oysters and lobster.  Of course not all Chablis has all of these characteristics which is why the word “typical” is very important to understand.

The base line Chablis could cost you under $20, but they do go up from there.  Premier Cru  (also shown as 1er Cru) and Grand Cru wines are the pinnacle running about $25 and up from there.


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