Viniou Reviews
The wine you have entered, a "Cuvée Francine et Olivier Savary" from Chablis, Burgundy, dated 1997, presents a unique anomaly as Chablis is renowned for its white wines, typified by the Chardonnay grape. It seems there might be an error, as this wine is labelled Rouge, suggesting it might not truly belong to the Chablis appellation. Chablis is celebrated for its cool climate and Kimmeridgian limestone soil which impart a distinctive minerality and freshness to its wines. The region boasts a storied history of winemaking excellence, with the Savary family reputed for their dedication to quality and traditional methods.
For wine pairings, assuming a traditional Chablis profile, consider seafood dishes like oysters, grilled fish with a lemon butter sauce, or creamy poultry dishes which will enhance the wine's minerality and crisp acidity. If it is indeed a red wine, try pairing with duck, mushroom risotto, or a classic beef bourguignon to complement its potential earthy tones.
For degustation, serve a Chablis at around 10-12°C (50-54°F) to highlight its acidity and aromatic profile. If there is a need to decant (unlikely for most white wines, but possible if red), a brief 20 minutes would suffice to open up the aromas. Begin by observing the wine's clarity and colour, usually a pale gold for Chablis. Swirl the glass gently to release aromas, before inhaling deeply to catch notes of green apple, citrus, and wet stone. Taste with attention to balance of acidity, fruit, and minerality, savouring the finish.
