This weekend we decided to cook, of all things in the middle of the summer, a Mac and Cheese alla Alton Brown, for a few friends coming round to dinner. It’s a pretty hearty recipe with fair amount of cheese and butter, so I wanted something to pair with it that would refresh the palate, cutting through the cheese, while also offering a little weight so that it didn’t lost by the rich bold flavours. Gerard Duplessis 2006 Chablis worked a treat. With its classic Chablis nose of lemons, herbs, and fresh stony quality, everyone at the table enjoyed and remarked on it. As it warmed up towards room temperature the palate had a surprising ripe fruit flavour leaning towards ripe citrus; tangerines and mandarins etc, finishing with a lovely clean mineral definition.
After researching a little about Caves Duplessis, run by father and son Gerard and Lilian, you are soon aware why their wine is so much more interesting than lots of other slightly less expensive, but still not cheap village Chablis. As a producer they are much more concerned about the finished article than getting the latest vintage on the market as soon as possible. All their wines spend one year in tank followed by a further 6 to 8 months in barrel. The result is a very well made wine with good poise and elegance, and for $29.99 a bottle it definitely weighs in well against some Premier Crus at or above this price point.
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