Chablis wines are extremely popular with UK consumers. The wines produced in the northernmost part of the famous Burgundy region captured the imagination of Brits some time ago and have not let go since.
According to the Burgundy Wine Board, around 40 per cent of the wine produced in Chablis goes to the UK, when measured by volume.
It is the unique characteristics of Chablis that make it special and differentiates it from all other wines made from the Chardonnay grape.
Baltimore Sun wine expert Lisa Airey describes good Chablis as an "electric, kinetic glass of wine", noting that a number of California producers try to use the name in homage to the French classic, without ever getting to close to matching the taste.
"The rest of the world is trying to make Chablis. They'll never get there," winemaker Vincent Dauvissat told Daily Telegraph Wine expert Victoria Moore.
Key to Chablis are the unique chalky, putty-like smells that come out of the ground in the small area of France where it is grown. These aromas do not just enter the wine, Mr Dauvissat explains, they are actually part of the grape.
"Every winemaker has his philosophy, lots of people make different choices and have different styles but as long as you work it properly, in Chablis, the terroir is stronger than the people, stronger than the vintage," he added.
This direct link to the region's unique terroir is what makes it impossible to imitate a Chablis. It is a combination of the soil, which is Kimmeridgian clay, and the climate south-east of Paris.
"There is a basic set of Chablis aromas," claimed Arnaud Valour, former head of the Chablis and Grand Auxerrois Wine Bureau recently.
"Citrus, honeysuckle, green apple, lily, oyster shell and minerality. Sometimes there is wood, but most Chablis is fermented in stainless-steel.
"Older Chablis or those with Premier Cru and Grand Cru pedigrees have a different set of aromas: mushroom, honeycomb or beeswax, dried apricot, quince, gingerbread, almonds, brioche and sometimes candied ginger. If the wine has had a little time in oak, there might be notes of vanilla or tobacco leaf."
There are four levels when it comes to buying Chablis, the Petit Chablis, the Chablis, the Premier Cru and the Grand Cru.
The most revered Chablis wines are the seven in the latter category: Bougros, Les Preuses, Vaudesir, Grenouilles, Valmur, Les Clos and Blanchot.
However, there are still high quality wines outside of the top seven estates.
Proof of this comes courtesy of the International Wine and Spirit Competition, which has just named the Union des Viticulteurs de Chablis its French wine producer of the year, beating off stout competition from Bordeaux and Champagne producers and those in other areas of Burgundy.
The group is a co-operative of 250 producers who between them tend to more than 1,200 hectares in the region. Sixty-five per cent of all the wine it produces is second-tier Chablis, with eight per cent constituting Premier Cru.
With so many different flavours involved, it can be a case of trial and error finding a Chablis to fit with the choice of food, but with such a high number of options, Ms Airey notes, there is an option out there for everything.
Mr Arnaun explains that as a general rule, basis Chablis will cut through the richness of a dish, whole a mature Premier or Grand Cru will highlight that richness.
Whichever wine is chosen, Ms Moore points out that now is an excellent time to buy, with high quality vintages, such as the 2008s, available at extremely affordable prices.
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