Taste of London 2026: Pouring Chablis with Wines of Bourgogne

I recently spent a fantastic few days at Taste of London, working on the Wines of Bourgogne stand alongside Harry Crowther, introducing visitors to one of France's most iconic white wines: Chablis.

From the outside, wine events can look incredibly glamorous, but behind the scenes they're full-on. Long hours on your feet, hundreds of conversations and countless wines poured. They're exhausting, but they're also some of the most rewarding days of the year.

One of the standout wines we were pouring was the 2023 Famille Grossot Chablis, imported by The Wine Society.

Made from 100% Chardonnay, this wine perfectly showcases why Chablis is loved around the world. Expect crisp apple, lime and citrus flavours, alongside beautiful minerality and a wonderfully textured palate thanks to its slightly lower-intervention winemaking approach.

Chablis is produced in the northernmost part of the Bourgogne wine region, east of Paris. The vineyards are planted on Kimmeridgian soils, basically fossilised oyster shells giving the wines their distinctive fresh, steely style and signature mineral character. Think salty!

My top tip?

I have one wine rule I always stick to: there should always be a bottle of Petit Chablis in the fridge.

Whether it's an unexpected visitor, a Thursday evening after work or a last-minute picnic, Petit Chablis is one of the most versatile wines you can have ready to open.

Chablis is a classic partner for foods such as:

• Oysters

• Shellfish

• Fresh seafood

• Grilled fish

• Roast chicken

• Crispy roast potatoes

• Summer picnics

Its crisp acidity and mineral freshness make it one of the easiest food wines to enjoy all year round.

Taste of London felt bigger than ever this year, with incredible food from restaurants including Oblix and Roti King, fantastic crowds and an amazing atmosphere throughout the festival.

For me, though, the real highlight is always meeting people. Every conversation is different, every tasting sparks a new discussion, and you never know where the next opportunity will come from.

That's the magic of working in wine.

Elizabeth Hawthornthwaite