“If you really want to make a friend, go to someone’s house and eat … the people who give you their food give you their heart.” Cesar Chavez

Dec 20, 2019 | Gerry Doyle


Nothing could be more truthful, especially as we begin the Holiday season.  But when you arrive at their door what will you have wrapped in that LCBO bag?

In 1537 a small town in Northern Burgundy named Chablis was becoming known around Europe for its charming Chardonnay wines.  Chablis wines were transported to Paris via the River Yonne long before the advent of the railways, and graced the tables of the kings of France. From there, they set off to conquer the world. The vines are now 18 centuries old.

The Chablis vineyards are planted on the slopes of the Serein Valley and in the side valleys that form a star centered on the small riverside village of Chablis.

Chablis wines are made from the Chardonnay grape of the vines in this northern Burgundy terroir.  Reaching your hand into the soil, you can take the Kimmeridgian chalk into your hand and pick out oyster fossils from what was once a seabed. This soil gives enough warmth for the grapes to ripen in short, hot summers, and it imparts intense minerality to the wines.  Yes, Chablis has minerality. For a Chablis producer like Damien Leclerc, managing director of La Chablisienne, minerality is that sense of “purity, a crystalline expression of the wine.”  You will not get a hint of oak from a Chablis.

Food pairing … nothing beats a glass of Chablis with your oysters.