Can I Have a Glass of Chablis with That?

Filed in archive information about on January 21, 2010

I'm not sure how people develop their tastes in wine. Part of it I'd guess is cultural. It's easy to like what you grow up around. But most wine-consuming societies still offer a pretty large variety of choices. I'm partial to several reds. But for some reason my favorite white has always been Chablis wine.

While most wines can be enjoyed by themselves, the real pleasure in a wine usually comes from pairing it with food. Chablis goes well with oysters (which I like a lot). But it also goes well with spicy foods. And since I'm a big fan of Thai cuisine, Chablis is a natural fit. Don't believe me? Try a glass some time with a bowl of tom yum kung (a hot and sour soup with mushrooms and shrimp) or one of Thailand's many green curry dishes.

I don't know that geography has much to do with it, but my favorite reds are generally burgundies - grown in the same region of Frances as the best Chablis. Perhaps that's coincidence.

In any case, I love a good Chablis...