Unoaked village Chablis with saline minerality and high acidity is basically purpose-built for anything that comes from the ocean, and this bottle confirmed it in practice. The citrus and wet-chalk profile locked into the ceviche’s acidity without competing — the wine’s lemon pith notes mirrored the lime in the dish rather than clashing, and the finish stayed clean through every bite. The octopus was the more interesting test: enough texture and char to push back against a lighter white, but the 2023’s slightly fuller body — warm vintage, no oak — held its ground without going flabby. At 12.5% abv it stayed out of the food’s way, which is exactly what you want from a pairing wine. The Kimmeridgian terroir isn’t a marketing angle here; it’s the functional reason this worked.
FLAIR: Tasting Notes
by SmartLow8757