What to Pair with Chablis?

If you've ever stood in front of the wine shelf wondering what to serve with seafood, roast chicken or even caviar, let me introduce you to one of my favourite wines: Chablis.

Elegant, refreshing and wonderfully food-friendly, Chablis is one of those bottles I reach for time and time again. It's a wine that doesn't need a special occasion, yet somehow always makes one.

One of the questions I'm asked often is, "What food goes with Chablis?" The answer is wonderfully simple because Chablis is one of the easiest white wines to pair with food.

Made from 100% Chardonnay in the northernmost vineyards of Bourgogne, Chablis is known for its bright acidity, crisp citrus flavours and distinctive mineral character. Unlike richer, oak-aged Chardonnays, Chablis is fresh, vibrant and beautifully balanced. That natural freshness cleanses the palate, making every bite taste as good as the first. It basically takes the job of lemon squeezing on fish.

There's a reason Chablis and seafood have become such an iconic pairing. Fresh oysters, prawns, crab, lobster, scallops and simply grilled fish all work beautifully with its crisp acidity and mineral finish. The wine enhances the natural sweetness of seafood without overpowering those delicate flavours. If you're planning a summer lunch or seafood supper, a chilled bottle of Chablis is always a safe bet.

One of my favourite combinations is much simpler than people expect: roast chicken. A beautifully roasted chicken with crispy potatoes and seasonal vegetables is absolutely delicious with Chablis.

One pairing completely surprised me recently: Premier Cru Chablis with caviar on a warm, buttered crumpet. The Chablis was beautifully textured, full of orchard fruit, gentle spice and vibrant freshness. Paired with rich butter and the salty intensity of caviar, every sip seemed to become more expressive. It was very indulgent! If you're looking for something special for a celebration, this is one combination I can highly recommend.

If you only take one thing away from this blog, let it be this: always keep a bottle of Petit Chablis in the fridge. It's the bottle you'll reach for when friends pop round unexpectedly, dinner plans change at the last minute, or you simply fancy a glass while cooking. It's fresh, versatile and goes with so many everyday meals that it never sits unopened for long.

Some of my favourite foods to pair with Chablis include fresh oysters, crab, lobster and shellfish, grilled or baked white fish, roast chicken with crispy potatoes, smoked salmon, soft creamy cheeses, summer salads, picnic food, caviar and, of course, buttered crumpets. Trust me on that last one.One of the reasons I love Chablis so much is that it's incredibly approachable. Whether you're new to wine or already have a cellar full of bottles, Chablis has a way of making every meal feel just that little bit more special without ever feeling intimidating.

So, the next time you're wondering what wine to serve with seafood, roast chicken or even something a little more luxurious, reach for a bottle of Chablis. I think you'll quickly discover why it's remained one of my all-time favourite white wines.

Elizabeth Hawthornthwaite