The colour of Chablis is glossy with green reflections. As it mautres, the colour of the wine takes on a golden hue. The nose is fruity and one often finds traces of honey. In the mouth, Chablis wines are often long-tasting. After few years maturing, they are rather powerful, very sprightly and have a richness that gives them good lengt. One ca easily identify the typical Chablis taste, that comes from our soil, the small touch of gun flint.

Chablis and gastronomy cannot be separated.
Chablis Grand Cru and Chablis Premier Cru remarkably accompagny ; fish in sauce, seafood, shellfish, fine pork delicatessen products, foie gras, white meat and poultry. They should be served between 12 and 14 °.
Chablis and Petit Chablis are served with oysters and seafood.

Seafood is indisputably the best possible accompaniment to Chablis wines.

In 1864, a certain Dr. GUYOT wrote a report to the Minister Of Agriculture Of Emperor Napoléon III. He wrote :
"Chablis wines have a fine gold colour, with a green tint. They are strong, although not overly so and their bouquet is charming. They are distinguished by their HYGIENIC AND DIGESTIVE QUALITIES, but above all by the lively, beneficial and lucid way they stimulate the mind".