CHABLIS Blind Tasting: Finding the BEST VALUE from Petit Chablis to Grand Cru
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- Опубликовано: 7 июн 2024
- Yes, Chablis is a part of the Burgundy wine region and undoubtedly offers exceptional value when compared to other Burgundy wines made from the Chardonnay grape. But where does the ultimate value lie within Chablis itself? In this blind tasting video, I taste all four levels of Chablis wines: Petit Chablis, Chablis, Premier Cru, and Grand Cru, in search of the true value within the wines of the Chablis region.
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**CONTENTS OF THIS VIDEO:
0:00 Introduction
0:48 About Chablis
2:17 The Blind Tasting
8:09 The Reveal
11:33 The Conclusion
#chablis #wineeducation #wine
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Another interesting and informative video, thank you Agnes. I have pretty much only drunk 1er Cru Chablis, as in Taiwan/Asia even Petit Chablis or "regular" Chablis will cost you 25--30 US$ or euros. A number of years ago one supermarket used to carry Leonce Bocquet 1er Cru Fourchaume at pretty affordable prices.
The 2011 was pretty amazing, while the 2013 was pretty good. Since then I haven't seen many affordable Chablis wines available, so if I want an affordable white Burgundy I usually go for a Montagny or a Rully. We do have a Kirkland Signature 2019 1er Cru Chablis, but I am not expecting fireworks from this bottle. Cheers!
Thank You once again for an insightful comment. 🥂 in my market majority of 1er Cru Chablis will be price wise closer to Grand Cru than to village level, which is why I would choose top producer’s regional Chablis most often. But I guess it depends on the market. 🤷♀️🤷♀️🤷♀️
kirkland that’s Costco’s priv label.. interesting!!
One of the best wines I have ever had was a Petit Chablis from a tiny farmer/wine maker I just ran across while driving around in France. I am sure part of it was the charm of the barn and the randomness of it but I wish I had a case of the stuff now.
I completely understand You. As I said in the video, there are really nice Petit Chablis, unfortunately this was not it. :( but also the ambiance adds a lot and people You are enjoying wine with. 😉🍷 Cheers!
I love Chablis by William Fevre … ❤. But trying out Dauvissat at the moment.
Wow, both very good producers, these are some of the best bottles in the region! 🙏🏻🥂Cheers! ✨
After watching your wonderful video, I must seek out a Chablis. Cheers!
Thank You’ 🙏🏻 I hope You will enjoy this wine style that is so closely linked with its terroir. 🥂✨
Fun to watch & serious too , well done ......... from a person that knows Auxerre kinda well ! xxx
Thank You! 🙏🏻 that is very nice to read. 🥂
Thanks! Thomas Pico also has another particularity: long elevage around 3 years for all of his cuvées!! I find his wines unique and hard to find in a blind tasting. Another Grand Cru below the three digit price in Burgundy is Corton Grand Cru reds who can deliver terrific wines...still expensive though
Thank You for this addition! 🙌🙌🙌 🍷🍷 Cheers to that! 🥂
Hello Agnes another exciting video on High quality wine. I visited the Village in 2018 and i really loved the freshness and the Sharp minerality of those wines. The rounded Hill in the northern side of the Village has the remaiing Shell of the once shallow Sea 🤩🍾🍾
Thank You. 🙏🏻 Yes, these wines are packed with freshness even in the warmest years! Great wines, that I am falling in love over and over again. ✨
What Chablis I have had is very interesting, very different to our new world wines.
I guess You are correct. However, there have been many producers that tried to replicate the style of Chablis, but I guess this is one of those wines where terroir plays very important role! 🥂 Cheers!
I'd like to point out that one of the best features of your channel is the selection of topics. They're always engaging, useful and sometimes controversial. I think that's a massive asset of your channel, so please treasure it!!
Thank You! Your comment made my day, I cannot explain how much joy it gives me! 🙏🏻 cheers! 🥂✨
Awesome! Very informative as well. I would like to see you explore some of the lesser known regions as well. Hungary, Czechia, Israel, Greece, etc. There must be plethora of different wine regions that are only known to locals.
Thank You! 🙏🏻 I actually would like to make videos about all of the winemaking regions You have mentioned, but I first have to travel there to make a videos from there. It is always nicer to show where the wines are coming from and definitely more interesting than to simply watch someone talking. 🥂
Impressed You was right in all four. Very good!
Thank You. 🙏🏻 it is of course not always the case! 😔
Amazing content!
🥰🥰🥰 Thank You’ 🙏🏻🥂🥂
Awesome video, I. love Chabliz❤ and this was fantastic 🎉
Thank You’ 🙏🏻 I am truly happy You enjoyed the videos. The only regret is that I cannot share the wines with You through that camera lens. 😉
@@NoSediment Me too!
Well-timed video! My local store has stopped carrying most of their Premier Cru and above Chablis because the prices keep going up, but I can still find some fresh regular Chablis in the $20s. Maybe I need to request the Petit Chablis!
I truly think that some Petit Chablis can truly be a great bargain. Worth seeking out. 🥂🙌
Thanks Agnes i learnt a lot abot chablis 😊.
Thank You! 🙏🏻 This brings me a lot of joy! ✨
Great video. I do love Chablis, but prefer those with no oak. I’ll go to Pouilly-Fuisse or elsewhere in Maconnais if I want an oaked white burgundy. Great stuff!
In that case You would love the Louis Michel, that wine was so good. I don’t mind some oak as long as it is nicely done. But in this wine, I wouldn’t want it to be in any way different. ✨
@@NoSediment i just ordered 6! Thank you
I absolutely LOVE the Daniel-Etienne Vielle Vignes (wine 1), such a great value. It’s so silky and elegant, I’ve had Chablis twice the price that didn’t perform as well
I guess, as in rest of the Burgundy, the producer plays very important role. And it could be better to open a lesser appellation from a top winemaker, than a top appellation from a lesser winemaker. 🤔
Very fun! I love Sebastien Christophe’s petit chablis and I would typically take a good producer’s petit chablis over a mediocre village chablis for the same price.
I understand You completely, similarly as in rest of the Burgundy producer play a vital part when talking about quality wine! 💪
A few years ago I was in a well know UK Supermarket and I noticed a few (four) bottles of Chablis on the 'to clear' shelf. There were no price stickers or bar codes on the bottles so I asked an assistant 'how much are these' and she went to check and came back and said "3 GB pound per bottle - is that OK for you"?. I bought all four - it was a Samuel Billaud Grand Cru Les Clos 2010 - delicious...
WOW! 🤩 That sounds like an epic deal. Were are bottles in a perfect condition?
Oh Yes - I have had three, all excellent, and kept one back to see what it would be like 10 - 15 years on - just might open it over Christmas.
Very Well oriented video, with quite the informative side and nice point of view and styles of wines. Funny how Pico always shows that way, and never really as a "Chablis" per se ... I think it as well has not the bright zingy acidity we expect from this area... meh I guess I m juts an old fart complainig :) We should corelate those wines to the last vintages where Global warming hits strongly in the area, 18,19,20,22 are quite ripe too, and that's where the Petit kicks in, or some lesser premier cru which were kinda leftovers for orientation or maturity levels (check Vau de Vey IE ) ! Is it US retail price points ??? OMG that three tier kills it , glad to be in Europe and get those for half to 2.5 less price point
Thank You for commenting. 🥂 The prices are in range, the lowest one is the average price in Europe and the highest one is the average in USA. Unfortunately, even Chablis is not that affordable anymore. 😔
I propose a new wine rating scale (cuz we don't have enough 🙃 right?) I propose the "NSA" scale or the No Sediment Agnese Scale! lets make it the global standard chat. Everyone in favor say AYE!. 🥳🤪
Aye!
Aye!!
Can I also say Aye?!?
Question: you’re using Coravin for all of your wines. How long do you find it lasting?
Not all, really. Only on the top wines, actually. And it also depends on the wine, I guess. I also have noticed that wines that are stored in a cooler fridge will last longer (even several months), and the ones stored in the wine rack at the room temperature will last few weeks. Sometimes I notice oxidation already after few days. Natural wines never last more than a week. 😔
I was traumatized by a Chablis, so I tend to shy away from it. I really need to get past that and explore it more, especially since I'm pretty sure that Chablis was seriously atypical. Have you ever had a horrible wine experience, perhaps in your wine formative years, that influences your choices for a very long time? I have two. That Chablis, and a Spaniard that was this horrible, super spicy warm soup of a red. Ever since, I have balked at the spice descriptor LOL.
My first ever Pinot was the wildest case of brett spoilage I've ever tasted. When I got to taste fair Pinot, I kept associating its particular aromas with the funk I got the first time, so it took me a while to get it out of my head.
@@juanmanuelmunozhernandez7032 Had to look up brett. But did you get what it was at the time?
@@QualeQualeson I was starting to study wine with my WSET3, and the spoilage was so incredibly potent that I knew something was very wrong right away. I looked up wine faults and the brett description fitted perfectly. I also did some interesting test they suggested of rinsing the glass a couple of times with cold water and then shaking it as dry as you could without wiping the glass. If the smell persisted in the bowl -and it certainly did- then it was another sign of brett.
Some time after, I was able to taste wines with slight levels of brett funk to confirm my prior experience, but the smell was so ragingly powerful that it was difficult to mistake for something else, even if going just by the description.
@@juanmanuelmunozhernandez7032 Wow. I can imagine it. I had to carry an elderly neighbour out of her home when I was a young man. She weighed no more than a small child. She had advanced stages of some kind of cancer. That slightly sweet smell of decay and near death was so powerful I walked around and smelled it for a week after. I'll never forget it. From what I understand, wine faults can be tricky to detect, even for pro's. I guess you got the no nonsense introduction :D So far I haven't detected anything. Doesn't mean it wasn't there though. Could have been in one of the two bottles I mentioned.
@@QualeQualeson wow, that smell experience will probably have gotten stronger by the sheer emotional impact of the memory. A tough life lesson indeed.
Brett is relatively easy to pick up, as it's an unclean, funky smell that is not entirely revolting (in smaller quantities) but still is odd. TCA (aka cork taint) is much tougher to identify, especially in whites as it's got something in common with anise aromas. It's also more common, but it takes some confidence to call the waiter and reject a bottle because of cork taint. I did it unsurely all three times I did, but they confirmed it afterwards.
I would love to find that Grand Cru without oak. Michele et fils....
Yes, that one for sure, and so damn great (delicious)! 🙌
@@NoSediment now just to find!!!!! Thanks for being so real!!
Love Louis Michel’s wines. Superb.
For me as well, they are one my favourite Chablis wines! 🙌🥂
@@NoSediment
Always great
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🥂