Thankfully, California producers of cheap, execrable swill have for the most part abandoned their use of the term Chablis for said product. The real Chablis is an unlikely spot stranded halfway between Dijon and Paris, and stands apart from the rest of Burgundy: its Kimmeridgian clay/limestone subsoil is peculiar to its location and its climate somewhat harsh. Wines here, while produced from Chardonnay, are more reflective of their soils—especially in the idione-y, crushed oyster shells aromas—than of the grape from which they're produced. If there's a better seafood, or oyster, wine, we'd love to   More

Thankfully, California producers of cheap, execrable swill have for the most part abandoned their use of the term Chablis for said product. The real Chablis is an unlikely spot stranded halfway between Dijon and Paris, and stands apart from the rest of Burgundy: its Kimmeridgian clay/limestone subsoil is peculiar to its location and its climate somewhat harsh. Wines here, while produced from Chardonnay, are more reflective of their soils—especially in the idione-y, crushed oyster shells aromas—than of the grape from which they're produced. If there's a better seafood, or oyster, wine, we'd love to hear about it.   Less