I’ve been drinking–and thinking–Chablis this summer. It happens every summer. Temperatures soar, salty places beckon, and one’s thoughts turn to the most oysterific wine in the world. Chablis, famously, is grown in far northern Burgundy on chalky soil comprised of the fossilized shells of ancient oysters and other sea critters. Its DNA oscillates at the same frequency as oyster DNA, which becomes immediately apparent on that first sip, which is what has always made Chablis and oysters one of those pairings that inspires people to devote their lives to food and drink. (Need more thoughts? See my PDF guide below.)
The culmination of all my Chablis drinking & thinking will go down on August 30 at The Lobster Place in Chelsea Market, when I’ll teach a class on how to shuck the best oysters in the country (hint: very carefully) and pair them with various bottlings of William Fevre Chablis. William Fevre makes Chablis in most of the best sites in the appellation, from mind-blowing Grand Crus to lip-smacking entry-level bottles, which actually pair best with oysters. We’ll explore how very different oysters pair very differently with Chablis, but also how you really can’t go wrong when you stick to those chalky, far northern vineyards. It should be really fun, and relatively blood free.
There are two heats, but space is quite limited (15 people per heat), so for those who can’t make it but want to cadge 80% of the advice for 0% of the cost, I put together my thoughts in this handy guide to all things Chablis and oysters. Bottoms up, and enjoy the final days of summer.