Chablis, the northernmost Burgundy region in France, produces dry white wines from 100% Chardonnay grapes. A recent masterclass and tasting in Korea showcased four Chablis appellations—Petit Chablis, Chablis, Chablis Premier Cru, and Chablis Grand Cru—highlighting how the region’s unique Kimmeridgian soil (a limestone-rich soil containing small oyster fossils, Exogyra virgula) gives Chablis bright acidity and mineral character that match seafood, especially winter oysters. The article explains Chablis’s history, appellation system (AOC), two main soil layers—Kimmeridgian and Portlandian (Portlandian marl)—and local climate challenges like spring frost; producers use methods such as sprinklers and heaters to protect vines. Chablis accounts for about 20% of Burgundy production and is widely exported, with varied styles influenced by vineyard location, sunlight exposure, and winemaker choices.
