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Williams-Sonoma Wine Val de Mer Chablis Williams-Sonoma Wine Val de Mer Chablis

2010 Val de Mer Chablis

Varietal Region Type
Chardonnay Chablis, France Crisp Medium-Bodied White
There’s a steely, minerally intensity to this white’s apple and citrus flavors.
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Val de Mer Chablis

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$28.00 / each
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Featured Recipe Pairing
Cracked Crab with Horseradish Mayonnaise
Cracked Crab with Horseradish Mayonnaise
Cracked crab makes a simple yet elegant main course for a celebratory meal. Blue or stone crabs can be used if Dungeness are unavailable; adjust the cooking time accordingly. If time is short, purchase freshly cooked crabs and ask your fishmonger to do the cleaning and cracking.
See the recipe
Additional Pairings
For more great recipes, visit our
Food & Wine Pairing Guide.

Additional Wine Information

Story
Chablis is cooler and geologically more similar to Champagne than it is to the rest of Burgundy, with its vines rooting deep into chalky soils that are actually the remains of an ancient seabed. In addition, its producers tend to use very little (or no) oak to age their wines. The result is that the region’s whites—nearly all made from Chardonnay—possess a stony, minerally intensity and cool-climate freshness. While some modern producers have deviated from the classic Chablis structure, Patrick Piuze is a traditionalist. His pure, vibrant wines and devotion to minimalist winemaking—he adds no commercial yeasts or enzymes and only minimal sulfur—have made him a darling of U.S. sommeliers. Piuze spent decades making wine at top Chablis estates before creating his own label. His long relationships with some of the region’s top growers mean that his wines come from some of the best vineyards, and his extraordinary talent has propelled his wines to the region’s top ranks.
Sense
The nose is fresh and bright, with scents reminiscent of wet stones, apples and lemon zest.
Savor
There’s a steely, minerally intensity to this white’s apple and citrus flavors.
Serve
This wine’s zesty flavors and humming acidity make it compatible with exactly the sorts of food that are great with lemon squeezed over them: grilled or baked seafood, fresh vegetables with a little butter, roasted chicken and even meat dishes like veal piccata. Adding citrus fruits, oils or essences to seasonings will pick up the citrusy notes in the wine and add a touch of acidity. Try dishes like Grilled Salmon with Lemon Oil and Basil or Simple Roast Chicken with Lemon and Herbs; find the recipes at williams-sonoma.com.
Serving Instructions
Serve chilled: refrigerate the bottle for 30 minutes before serving.
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