TN: '96 Burgundy

[Randy Caparoso]

Van, I personally love a great bottle of Chablis. I love the flint in the nose, the mineral in the taste, and the lip smacking acidity and airy sense of lightness. But consider this: we used to always make a point of having a good quality Chablis on our wine list until we come to the realization that most of our guests found it to be a poor value when served in the context of our style of seafood, which tends to be rich with buttery sauces or layered with all sorts of contrasting seasonings, spices, vegetable and fruit sensations. For our food, Chablis tasted thin and weak!

That's all I'm trying to say (re the "oaky Chard" thread). Chablis is a great seafood wine, but not in all circumstances. "Typical" California Chard is not great with many types and preparations of seafood; but with others, it can be preferable!