Page 13 - Uncorked Magazine - Winter 2017

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CHABLIS
Chablis is located in the cooler
northernmost part of Burgundy,
only an hour south of Paris. It’s
mainly made in a steely, bright,
limpid style with beautiful
balanced acidity, ickers of
savoury minerality and a saline
quality to the nish in many of
the better Premier Cru o erings.
This mouth-watering wine
is begging to elevate and be
sipped with turkey this festive
season.
009 Uncorked_XMAS 2017 Tomas Clancy_V5.indd
The turkey matched
with mouth-watering
savoury white wines
It’s hard to think of any other food that
is so widely enjoyed by so many for just
a few hours every year and then almost
vanishes from our plates and shelves.
Turkey is, of course, that dish, and
the problem is that since we usually
only get one chance a year to practise
cooking it, it often ends up dry and
firm, albeit still delicious. Cranberry
sauce often deals with the dryness,
but we white wine lovers have a better
solution that doesn’t just lift dry meat,
but profoundly enhances it. The
answer is Chablis and Viognier.
VIOGNIER
While enhancement
is always a wonderful
approach to food and wine
matching, the edgier way
to go is to counterpoint and
look for contrasts. Viognier
is the highly perfumed
white wine that originally
found fame in the northern
Rhône and the Languedoc
Tomás’ picks and later in Australia. The
French version is restrained,
although the Languedoc
version has a little more
generosity in the nish.
Chablis 1er Cru Here the orange, white petal
André Goichot and oral nose gives way
2015, €24.99
to a luscious, white Turkish
delight style mid-palate
with a touch of cordial and
Domaine de la then a clean, lime-tinged
Baume Elisabeth, nish. It’s a complex delight
Viognier 2016, that adds savour and adult
€12.99
depth to our festive turkey.
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