There are four tiers of appellations to be aware of when shopping for Chablis:

• Petit Chablis – the ‘entry level’ or ‘village’ Chablis, with fewer or no oyster shells in the soils, but affordable and very refreshing.
• Chablis – about two thirds of the region produces this level – and as is often advised with Burgundy wines, beware because the quality will vary substantially.
• Premier Cru Chablis – what sets these wines apart mostly is the amount of sun they get, and the particular soil from certain plots. About 40 of these plots produce this level of Chablis.
• Grand Cru Chablis – only 7 plots (known as climats) can boast this exalted type of Chablis, mostly from the eastern bank of the Serein river (some of the Premiers Crus share similar positioning). You’ll be guaranteed an absolute cornucopia of flavors and aromas – umami, peach, apple, pineapple, nuttiness, stone fruits, depending on the plot and the producer.

Chablis is aromatically highly complex and very adaptable with food. Good matches include oysters and shellfish, as well as fish, grilled or in sauce. The more mineral versions (left bank) go well with quality poultry or veal. The more open and round variations (right bank) are locally drunk with the traditional dishes like andouillettes (tripe sausages) and of course, the Burgundian specialty par excellence, escargots (snails).

There are no red Chablis wines, only white.