Chablis food-and-wine matching: Bristol

Imbibe Editorial

Imbibe Editorial

31 July 2017

The Pure Chablis roadshow rolled into Bristol this week, where a team of sommeliers had the opportunity to explore a cross-section of the region’s wines, and put them through their paces alongside some interesting dishes too.

Sommeliers from venues such as Bybrook, Le Poivrot and Bells Diner arrived at Bristol’s Bellita to find a line up of wines that covered everything from Petit Chablis to Chablis Grand Cru, via Chablis and Chablis Premier Cru. After familiarising themselves with these, it was time to put the region’s famous food-matching potential to the test.

First up was a dish of tagliatelle with clams and white wine – a Petit Chablis from Domaine Christophe et Fils, to be exact.

The clams initially led tasters to the lighter Petit Chablis wines, but the tagliatelle called for the more substantial wines of the Chablis appellation.

Next from the kitchen was Iberico pork secreto with girolles, cream and mustard, served with slow-cooked peas, and cooked with Chablis Grand Cru, Les Clos 2014 from Domaine Louis Moreau.

There may have been Chablis Grand Cru in the dish, but it was Chablis Premier Cru that worked best alongside it, offering enough character to match its substantial flavours.

A rind-washed goat’s cheese sparked some debate amongst tasters, although ultimately there were some harmonious matches. But perhaps the biggest surprise of the day was the nougat served for dessert, which found a match with Chablis Grand Cru.

Proof, if any was needed, of the great versatility of the region’s wines.

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