In the spirit of cold weather this week, I thought I would write about a Chablis. What is the connection, you may ask? Chablis is actually made from a Chardonnay grape in a cool climate and is best served very cold. But despite it’s grape origins, a Chablis often feels more ‘chichi and fun’ for some reason. The name ‘Chablis’ itself sounds much fancier then Chardonnay…who may or may not have served me at KFC last week.

I recently tried a deliciously dry & crisp 2011 Chablis from Herve Azo. Like a Chardonnay, it smelled creamy and slightly oaky with hints of candied lemon and green apple. After swirling it around a glass for awhile (which makes waiters think you know what you’re talking about until you spill), I took a sip of the sweet yet tart white wine. The light & tart taste of candied lime, a bit of straw and even an ocean spray hit me- I felt as though I should be on a patio by the water, sun on my face, eating oysters or shellfish (which would go perfectly with this wine by the way). This wine actually won a special ‘outstanding’ designation in 2012 and is available for a cool $19.95 at the LCBO.

So cold weather is not all bad- if you’re a Chardonnay grape with Chablis aspirations.

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