Scoring 17+ points on the Dionysian scale of 20, this 13% alcohol Chablis was perfect for the scallops. The 26-year-old Burgundy had held up well and offered caramel and coconut aromas above the citrus, mineral notes. The 1990 Laboure-Roi Chablis 1er Cru Fourchaume was delightful, and proves once again, that well made lower alcohol wines age well – even whites.
Chablis may be the best knownBurgundy. It’s 110 miles northeast of Paris. There are only seven Grand Cru vineyards in Chablis, and 30 Premier Cru, like this Fourchaume, which is one of my favorites.
Chablis is always ideal for seafood meals, and with the scallops, thin spring asparagus, and mashed white potato, it worked like a charm. The tertiary aromas and flavors, that come only from aging, was the key to the uniqueness. Wines like this make an ordinary Tuesday meal into a spring time feast. In vino veritas.
Steam some little neck clams in beer and enjoy with a glass of very old Chablis. Dionysian Gary Pavlis and I have done it with 30-year old Chablis and it is wonderful!
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