- The Washington Times - Tuesday, April 24, 2007

Laurent Tribut, Chablis, 2005, $24

True Chablis, made wholly from chardonnay grapes grown in northern Burgundy, can be a difficult wine to buy. Unlike most white wines, it usually benefits from being aged and often tastes more complete and complex years after it goes on sale.

Most consumers, though, don’t have wine cellars, and, for them, finding Chablis that can be enjoyed young is tricky.

Laurent Tribut’s 2005 Chablis is just such a wine. It’s ready to drink now but also will benefit from three to five years of cellaring.

Marked by crisp apple-scented fruit flavor, with an appealing underlying mineral base, it has a nuanced, layered character as well as impressive length. It’s a classy spring or summertime white.

Chablis tastes unlike other chardonnay-based wines, being focused rather than lush and bright rather than blowzy. Light to medium-bodied, it pairs particularly well with shellfish and lighter seafood dishes. Try this one with fresh, simply prepared Chesapeake Bay rockfish.

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