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In Grainger’s wine blog today is our weekly wine review. Guide no 22 of my review of all the wines on our wine list at www.gfwine.co.uk Our list covers most of the wine regions of France and so you should have no trouble in finding a wine to suit your palate. Todays review on Grainger’s wine blog is a wine from the region of Chablis in France. Our wine review of the week is a wine from Domaine Vocoret. The wine is from the appellation of Chablis AOC.
Domaine Vocoret is run by father and son together. The domaine is located just west of the town of Chablis towards the town of Auxerre. The famous appellation of Chablis is part of the Burgundy wine region to the north. The Vocoret family has been growing vines for over four generations. The vineyard is on clay-chalk hillsides, which today covers fifty hectares, where the most famous grapes in Chablis are harvested. In the cellars, vinification is still carried out traditionally and bottling takes place exclusively on the property. The estate’s wines are sold all over the world.
Generic Chablis wines are the most available wines. They are limpid, fresh and light, their aromas and flavours develop quickly. They can be stored for five years and more, depending on the year. Chablis should be served between 10° and 12°C as an apéritif, with oysters, shellfish and seafood, snails, charcuterie, goat’s cheese or gruyère cheese.
Chablis has four appellations from Petit Chablis, Chablis, Chablis Premiers Crus and Chablis Grands Crus.
Premiers Crus are named after the parcel on which they grow. In total there are 27 parcels on the estate for the Montée de Tonnerre, Mont de Milieu, Forêt, Vaillon, Montmains and Côte de Léchet. Chablis wines age slowly so they can be kept well. They go very well with shell fish, fine charcuteries and poultry and should be served between 10° and 13°C. The Grands Crus are also named after the parcel on which they grow: VAUDÉSIR, PREUSES, LES CLOS, GRENOUILLES, BOUGROS, VALMUR, BLANCHOTS. On this estate the parcels are in VALMUR, BLANCHOTS, LES CLOS, VAUDÉSIR. These wines develop more slowly and they are great for ageing: 10 to 15 years depending on the vintage. Their flavours are ample, long and their aromas are intense. The Grands Crus are best suited to fine cuisine: fish with sauce, foie gras, white meat. They should be served between 11° and 14°C.
A white still wine made from 100% Cardonnay grape varietal. The wine is vinified under temperature control in stainless steel vats and then allowed to undergo malolactic fermentation. This is a fresh and light wine and is served between 10-12°C with oysters, shellfish, snails, chacuterie and goat’s cheese. 12% 75cl
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