When I saw that Chablis was this month’s blog topic for the French Winophiles FB group, I wondered if this might be a good pairing with the Trader Joe’s Fromage Pavé. I ran off to get a bottle of Chablis and put it in the fridge to chill. I chose the 2017 Champs Royaux William Févre Chablis.
When I opened this Chablis and poured it into my glass there was the distinct citrus aroma of Chablis. I could taste crisp green apple with a hint of lemon zest. It was crisp, clean and refreshing with a lingering minerality. This wine was a real treat. The experience of this Chablis partly comes from a mineral rich subsoil containing oyster fossils. Using Chardonnay grapes with no aging in oak barrels also contributes to its crispness.
William Févre is a from a well-established family living in Chablis for over 250 years. William Févre produced hs own harvest in 1959. In 1998, the domain was acquired by the Henriot family. They attained the High Environmental Value certification in 2015 – the highest value, that reflects biodiversity, use of water consumption, use of fertilizers, plant health management, and effective management of energy.
My instinct was that this might be a good pairing – a crisp white wine with some acidity with a rich, soft and creamy cheese. Last weekend I had tasted the delicious creamy Fromage Pavé from Trader Joes. I served this for a friend’s birthday celebration dinner, and she scarfed down most of this cheese while I was preparing dinner. She raved about this cheese. I bought another pack of this cheese, and I devoured most of it too, while tasting it with this lovely Chablis. This cheese comes from Belley on the Eastern side of France. If you have the patience to take it out of the fridge half an hour before you eat it, you will be rewarded with a soft runny texture similar to a ripe Brie. The Fromage Pavé is a seasonal item at Trader Joe’s, so if your curiousity and appetite are peaked, I suggest you buy it soon!
I did enjoy the pairing of this Chablis with this cheese. The Chablis was a great contrast and balance to the ripe, creamy cheese. I could also see pairing this wine with shellfish, especially a delicious lobster.
For more great topics on Chablis, please visit my fellow #Winophile bloggers. We will be participating in a Twitter Chat April 20, 2019, 8 a.m PT, #winophiles, and feel free to join us.
Cam at Culinary Cam brings us “Cracked Crab, Cheesy Ravioli, and Chablis”
Robin at Crushed Grape Chronicles writes about “Mont de Milieu Premier Cru Chablis from Simonnet-Febvre and Pochouse”
Gwendolyn at Wine Predator rolls out “Chablis is … Chardonnay? Comparing 2 from France, 1 from SoCal Paired with Seafood Lasagna”
Liz at What’s in That Bottle shares Chablis: the Secret Chardonnay
Deanna at Asian Test Kitchen writes about “Top Chablis Pairings with Japanese Food”
Payal at Keep the Peas writes about “Chablis: A Tale of Two Soils”
Jane at Always Ravenous has “Pairing Chablis with Marinated Shrimp Salad”
Jeff at Food Wine Click! shares “All the Best Food Pairings with Clos Beru Chablis”
Here on L’Occasion we share the story of “Metal Giants: Windfarms and the Chablis Landscape”
Susannah at Avvinare writes “Celebrating France with Chablis and Toasting Notre Dame”
David at Cooking Chat writes about “Sipping Chablis with Easter Dinner or Your Next Seafood Meal”
Pinny at Chinese Food & Wine Pairings writes about “A Delicate Pair: Jean Claude Courtault Chablis and Sichuan Peppercorn-Cured Salmon”
Nicole at Somm’s Table writes about Domaine Savary Chablis Vieilles Vignes with Scallops and Brussels Sprouts Two Ways”
Kat at Bacchus Travel & Tours shares “The Delicate Face of Chardonnay: Chablis”
Wendy at A Day in the Life on the Farm Brings Us “Chardonnay? White Burgundy? Chablis!”