Chablis Grand Cru

Seafood and Shellfish

• Oysters: The brininess of fresh oysters pairs perfectly with the wine’s vibrant acidity and mineral notes, creating a classic, refreshing match.
• Lobster with Butter: The richness of lobster or crab with a lemon-butter sauce complements the wine’s crispness and subtle honeyed undertones.
• Grilled Fish: Light, flaky fish such as branzino, sole, or sea basspairs wonderfully with the wine’s clean, fresh flavors.
• Scallops: Seared scallops with a lemon or herb butter sauce bring out the wine’s minerality and citrusy notes, enhancing its refreshing finish.

Pasta and Risotto

• Lobster Risotto: A creamy lobster risotto works beautifully with the wine’s acidity and subtle fruitiness, providing a harmonious pairing.
• Pasta with Cream Sauce: A rich pasta alfredo or carbonara is a great match, as the wine’s acidity balances the richness of the cream-based sauce.
• Lemon and Herb Risotto: A light, zesty lemon risotto with fresh herbs (such as parsley or thyme) complements the wine’s citrusy flavors and enhances its freshness.

Cheese Pairings

• Soft Cheeses: Brie, Camembert, or Burrata are creamy cheeses that work well with the wine’s crisp acidity and subtle fruit flavors.
• Goat Cheese: Fresh goat cheese pairs beautifully with Chablis Grand Cru, especially when served with herbs or honey, as the wine’s minerality enhances the tanginess of the cheese.
• Aged Comté: A nutty, aged Comté or Gruyère enhances the wine’s complexity and creates a balanced pairing with the wine’s acidity.

Pâté and Charcuterie

• Foie Gras: The rich, buttery texture of foie gras is complemented by the wine’s bright acidity and subtle sweetness, creating an elegant match.
• Charcuterie: Mild, savory cured meats such as prosciutto or bresaola pair well with the wine’s clean, mineral-driven profile.
• Pâté: Rich duck pâté or chicken liver mousse is a delightful pairing, as the wine’s acidity cuts through the richness of the pâté.

Vegetarian Dishes

• Grilled Vegetables: Lightly grilled vegetables such as zucchini, asparagus, or eggplant pair perfectly with the wine’s crisp finish and mineral qualities.
• Grilled Artichokes: The earthy flavor of grilled artichokes is enhanced by the wine’s acidity and minerality, making it a great pairing.
• Vegetable Tempura: Lightly battered and fried vegetables like sweet potatoes, green beans, or broccoli work well with the wine’s fresh, zesty nature.

Asian and Fusion Cuisine

• Sushi: Sushi (especially with tuna, salmon, or yellowtail) and sashimi are fantastic pairings, as the wine’s minerality complements the raw fish and vinegared rice.
• Thai Green Curry: The wine’s acidity and freshness are ideal for balancing the heat and spices of a Thai green curry, particularly with seafood or chicken.
• Tempura: Tempura dishes, with their light, crispy batter, match beautifully with the wine’s vibrant character.