It’s no secret my propensity for White Burgundy.  So when a recent recipe I was trying out called for a crisp, full bodied white wine like Chablis to pair with the mustard roast chicken, I was happy to oblige.  

Domaine Garnier et Fils is a family run operation, brothers Xavier and Jérôme decided to start making their own wine in 1996 after decades of selling the grapes grown on their 57 acre property.  They offer a range of wine, from an entry price Chablis Village to the Grand Cru I tried.

The 2012 “Les Clos” Grand Cru Chablis was a beautiful golden hue.  The wine was aged for 12 months in neutral oak, giving it an aroma of sweet almonds, fresh baked bread and vanilla.  100% malolactic fermentation provided a perfect rich, roundness in the mouth, which was nicely balanced by an underlying minerality and slightly salty finish.