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CHABLIS - Defined

CHABLIS—The name of a white French wine, principally used for cooking purposes, but some of the brands of the genuine article are highly prized for their digestive and health giving qualities, such as Montrachet, Clos, Blanchot and Moutonne.

Background and History of Chablis

Of the white wines of the Yonne, the best class is produced from the pineau blanc alone. The chief of these is Chablis. If this wine is the product of a favorable year, it should be very white. It is a dry wine, diuretic, and tastes flinty.

The best wines of Chablis stand in the following order: first, Val Mur; secondly, Vauxdesir; thirdly, Grenouille; fourthly, Blanchot; fifthly, Mont-de-Milieu ; forming together about fifty-five hectares of vineyards. These wines sell in the common run of the seasons at from two hundred and fifty to three hundred francs the muid.

The second class of white wines is produced from the white pineau grape and the species called plant vert. It is made at Chablis, and in other parts of the arrondissement.

All these wines are called Chablis by the merchant, though of ever so inferior a quality. They are agreeable wines, nevertheless, and sell on the average of seasons for a hundred or a hundred and ten francs the muid.

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Vintage Culinary Terms - "C"