An All-Day Sipper: Chablis Val de Mer Brut Nature Rosé + A Crêpe Tutorial #PureChablis #Winophiles #CulinaryCam
I'll be honest: When I saw Jill's topic for the month. I pictured the bottle above. When I was a kid - probably 6 to 9 years old - my dad was teaching ROTC to students at San Francisco State and Sacramento State. These were young cadets, mostly in their early 20s and mostly single. So, my parents would host spaghetti dinners once a month and invite the students to our house for dinner. I just remember going to the commissary with my dad to get jugs of Carlo Rossi Chablis for those who liked white wine and, maybe the Paisano, for the people who liked red. I just remember the shape of the bottle and the word: Chablis.
I knew nothing beyond that. So, I started researching. Chablis is a region in the northernmost district of the Burgundy region in France. The Chablis Appellation d'origine contrôlée is required to use solely Chardonnay grapes. And the cool climate of the region produces wines with more acidity than Chardonnays hailing from warmer climates. These wines are often described as steely or "goût de pierre à fusil" meaning 'tasting of gunflint.' I was intrigued.
The bottle that I sourced was the Val de Mer by Patrick Piuze Brut Nature Rosé. I learned that Piuze started his own label in 2008, after working for some larger players such as Olivier Leflaive, Verget, and Jean-Marc Brocard. He partnered with François Moutard to form Val de Mer which creates estate wines with Piuze leading the charge over the vineyards and the wines.
Later in the afternoon, we smeared Époisses cheese on crackers and called it an appetizer. This wine stunned from start to finish and was a great bookend to a Sunday of wine pairings.