Chablis.  Sometimes referred to as the “outcast of Burgundy”, Chablis is a small region in north-central France most well-known for its mineral-rich terroir; the soil full of limestone and calcium.  The area was once covered by a vast sea, so the fossils and shells add to the calcium content in the soil. I could go on and on about just the soil in various parts of France but will leave that to one of my on-line mentors: The Wine Doctor.  Visit and explore his extensive writings on the subject and check out his sponsors.

Chablis, therefore, isn’t so much about the Chardonnay grape from which it is made, but about the earth that nurtures the vines.

Carefully chilled to 14°C whilst dinner was prepared to hit the grill.

I’ve recently acquired a taste for whole shrimp; the jus in the carapace is succulent and tastes of the sea – reminding me of growing up in the rural Maritimes. Got some live 8-10 tiger prawns from a local Asian market, dunked them in ice-cold brine to slow them down and make them clear their guts. Drained them, sprinkled with S&P and put in the fridge. (yes, they’re still alive, but very sluggish.  Got the grill really hot and laid shrimp carefully on holding them there in case any complained about their imminent consumption.

Took only three minutes each side to perfectly cook. Split off the head and suck out the jus!  Mmmm!  Creamy soft, slight tinny taste, and lightly salty.  A sip of Chablis to compliment the custardy shrimp jus.  Nice. Peeled away the shell on the tail and savored the delicate flesh clean and simple.

The crisp and light acidity of the Chablis is a great balance to the mid-weight silky mouth-feel.  Flavors of citrus, coriander and slate carry through to a dry lingering finish.  I think I’ll be adding more Chablis to my cellar for a couple year’s rest – the time will mellow the tang of the minerals and increase the undertone of spice.

LCBO/Vintages ~$22/btl  A bit pricey for every-day consumption, but with the expensive shrimp, it was worth it.  Magnifique!

~tvb

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