Last week I was luck enough to attended a wonderful wine-filled evening at The Chancery, for an education into the intrinsic links between the uniqueness and complexity of Chablis wine and the geology of the Chablis vineyard region for which it’s attributed. The event was hosted by one of London’s top wine experts, Douglas Blyde, who was on hand to impart some of his vast wine knowledge.
The evening’s flight of Chablis wines were paired with some delicious dishes by Graham Long The Chancery’s head chef. The night kicked off down in The Chancery’s wine cellar with a Petit Chablis aperitif paired with crab beignets and some chit-chat. The Chancery itself is a notable Holborn dining spot located next to the new Saatchi headquarters, serving modern European cuisine.
The Chablis vineyards are located within the northernmost region of Burgundy. The unique geology of its soil and Kimmeridgean fossil rich subsoil are the key contributing factors that make Chablis wine so special; no other French wine growing area has pinned its faith more firmly on its geology. These unique circumstances have helped to gain the characteristically clear and dry white wine global notoriety.
Chablis wines are typically pale gold in colour, sometimes with a greenish tinge. A fresh aroma with notes of citrus and apple sometimes along with liquorice and freshly-cut hay. Dry and delicate with lasting freshness.
We were given two different Chablis wines to compare and contrast with each course along with note sheets to jot down our findings; although several glasses of wine in, the note sheets were soon forgotten about.
Raw hand-dived scallops, cucumber jelly, avocado cream, sesame filo and shiso dressing.
Tartare of trout with poached apple, nettle purée, macadamia nuts and trout eggs.
Roasted Quail, Cannelloni of the leg and foie gras, sweet corn, hazelnuts, pickled mushrooms and wild garlic.
Neal’s Yard cheese board