I recently attended a ‘Gastronomy and Geology’ dinner where we went on a journey of discovery into the unique and mineral-laden qualities of the world of Chablis. Chablis is always made from Chardonnay, and what makes it special is that it has its roots in a seam of 155m year old fossilised oyster shells, the same ground that exists in the town of Kimmeridge, Dorset, and runs through parts of Champagne, the Loire valley and of course, Chablis.
The event was held at The Chancery where we saw an amazing four-course menu prepared by Chef Graham Long being paired with a variety of different quality Chablis wines. The evening began in the Chancery’s cellar bar with crab beignets and truffled cheese arancini canapés accompanied by an accessible Petit Chablis aperitif, a Dauvissat Petit Chablis 2012, which was fresh and clean on the palate. This Chablis is supposedly from an appellation which is the most lowly (Petit Chablis) but it is in fact Petit in name alone. This is because Dauvissat is arguably Chablis’ finest, most manicured domaine.