All the Best Food Pairings with Clos Beru Chablis #winophiles

French Winophiles Dream of Chablis
April brings our French #Winophiles group to a virtual visit to Chablis, in the Bourgogne wine region. Skip farther down in this post to see all the great Chablis finds of my fellow writers!

Chablis is physically separate from the Côte d’Or, being farther north and west. In fact, if you are driving to Beaune from Paris, you’ll pass through on your way. If you are planning a multi-day visit to Bourgogne, definitely include a day trip to Chablis. Highly recommended!

Being farther north and west, Chablis is slightly cooler than the Côte d’Or. The soil is dominated by Kimmeridgian limestone from the time the area was a shallow seabed. If you look carefully, you may find fossilized seashells amidst the vines. It’s easy to recognize as the “soil” is very rocky and nearly white. Even out by the highway, the white rocky soil is obvious!

Chablis region courtesy of bourgogne-wines.com

Chablis region courtesy of bourgogne-wines.com

Look carefully for the Grand Cru vineyards on the map above; they are all in one contiguous place in the center of the map, just across from the village of Chablis. You can walk out from the village and see all the Grand Cru Chablis vineyards in the entire world from where you stand.

Château de Béru
On our last visit to Bourgogne, we trekked up to Chablis for a day of exploring. You can see more about our adventure here and here. As you can see from the photos, the climate here is continental (this was July), with rain possible any time of year. You can also see the white Kimmeridgian soil and the medieval wall which forms the clos around the estate vineyard.

(click on any photo for full size slide show, hit “escape” to return to the post)

Château de Béru in Minnesota
Prior to our visit, we did have the opportunity to enjoy a bottle of Château de Béru Chablis as they are imported by Zev Rovine Selections, and one of our local shops was able to secure some. At our visit, I knew I would need to bring some home to the states, even though it meant schlepping our wine through Sweden and the Netherlands before returning home. I learned all about airport storage on this trip!

Our Clos Béru was secured at the winery and transported all over Europe before making it home with us to Minnesota.

Château de Beru Chablis AOC “Clos Béru Monopole” 2015 12.5% abv (50 € at the winery, or online here)
Eye: Very slightly hazy, medium gold color. Legs
Nose: Clean, medium intensity. Lemons, lemon curd, floral – delicate white flowers, chalk, wet pavement after a rain, a touch of baking spice, rich nose.
Mouth: Dry, medium+ intensity flavors. Medium+ acidity with a creamy texture, like creme fraiche. Medium body, medium alcohol.

Chablis is my favorite pairing for oysters on the half shell

1st course – Oysters on the half shell
Oysters on the half-shell pair beautifully with any number of wines: Champagne, Cremant, Sancerre, Muscadet. For me, though, Chablis is the best. There’s something about that slightly richer body than most of the other choices that seems to match the saline richness of the oyster. We have a good source of fresh oysters in Minneapolis at Coastal Seafoods, so I always enjoy shucking them myself. A dozen for two people is just right for a first course.

2nd course – halibut in parchment
For an elegant main course, Chablis with fish in parchment is hard to beat. I rarely follow a recipe for fish in parchment, preferring to add the fresh ingredients which strike me at the market the day I shop. One other benefit of individual packets: they can be customized to the individual diner. Tonight we served halibut with cherry tomatoes, thinly sliced red peppers, carrots, and minced shallots. Individual additions were green olives and fresh dill for me, black olives and cilantro for Julie! We served the fish on a bed of quinoa with lemon slices on the side. Due to the light preparation and lack of cream sauce, Chablis pairs better than a more obviously oaked Chardonnay from the Côte d’Or

Fellow French Winophiles and Chablis-o-philes Posts

Take a look below at all the great ideas for Chablis. If you’ve given up on Chardonnay but haven’t tried a Chablis, maybe one of our posts will inspire you to give one a try! If you see this post in time, please join our chat on Saturday April 20 at 10am CDT. Just go to the #Winophiles hashtag on Twitter and join in!

DIY Oyster Shucking
Safety first: Get yourself a pair of kevlar gloves and an oyster knife. Find a local purveyor who sells fresh oysters. As it turns out, oysters are pretty hardy and can handle the air transport and a day or two in cool conditions. Watch a video or two, and give shucking a try. You’ll be an expert in no time!

 

 

 

Comments
24 Responses to “All the Best Food Pairings with Clos Beru Chablis #winophiles”
  1. Those pairings look stunning, Jeff. I will admit that my only experience with Chablis were the jugs from Carlo Rossi that my dad used to serve his ROTC students when he fed them a spaghetti dinner once a month. Never had any till now.

  2. culinarycam says:

    Those pairings look stunning, Jeff. I will admit that my only experience with Chablis were the jugs from Carlo Rossi that my dad used to serve his ROTC students when he fed them a spaghetti dinner once a month. Never had any till now.

  3. The halibut looks beautiful as do your pics from the town of Chablis! I like that you agree the best wine to pair with oysters is Chablis over Champagne.

  4. asiantestkitchen says:

    The fish looks beautiful as do your firsthand pics from Chablis! I like that you agree the best pairing with oysters is Chablis instead of Champagne.

  5. And now I’m craving oysters and Chablis. Dang it! I should have picked up both when I was at WFM earlier! Have a great weekend Jeff and Happy Easter!

  6. wendyklik says:

    Thanks for that virtual trip to Chablis with you. I would have happily shlepped the wines all over Europe with you. Great pairings.

  7. Chablis is definitely my go-to drink. It always hits the spot. Your pairings look great too!

  8. Payal Vora says:

    Love both the fish pairings! How was the quinoa with the wine? Curious about the cilantro as well since it can be soapy or bitter tasting on some people’s palates.

    • The quinoa was fine, providing a nice earthy base for all the fresh veggies and olives in the dish. Neither my wife nor I have the cilantro issue, we just consider it delicious, so we thought it was fine with the Chablis.

  9. spisark says:

    Great post, Jeff. Loved the slide show and video. Did not know about the “bend” in the oyster knife, and the Halibut preparations look absolutely delicious.

    • Thank you Steven. Most oyster knives are straight, and I have a few of those. After opening oysters a few times, I saw that some have a bent tip. I took a look at a couple and decided to try the “hartford bend”, which I love.

  10. You photos of Chablis are stunning, it really gives me so much insight into the region. The oyster shucking video was very informative (and well shot!). I have always been afraid of shucking oysters, and you clearly explained and demystified the process. And finally, that dish is so beautiful. I am inspired to do more fish in parchment (’tis the season as it warms up!) and to stock up on quinoa!

  11. Nicole Ruiz Hudson says:

    Everything here looks so beautiful! The pictures in Chablis are so charming and the halibut looks so fresh and colorful. As to oysters, I can easily take down a dozen as an appetizer myself — love them!

  12. Jane says:

    I almost did oysters too….now I really want oysters. Thanks for the refresher video on oyster shucking. Next purchase is a glove! Great post as always!

  13. Pinny Tam says:

    Love the DIY Oyster Shucking…you made it so easy! Everything is picture perfect, I bet taste too. The halibut in parchment is making me hungry!

  14. Side Hustle Wino says:

    J’adore that you included an oyster shucking tutorial for land lubbers likes myself!

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