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Jul 2, 2009 09:19 AM

William Fevre Chablis

I'm interested in suggestions for food pairings for a William Fevre Champs Royaux 2007 Chablis. We are very familiar with California Chardonnay but are Chablis neophytes. Any help would be greatly appreciated. Cheers!

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  1. Fevre makes some the best chablis and the royaux is a good entry.

    Raw oysters
    sauteed sole, sanddabs or any lighter white fish
    fresh crab salad with mango (or grapefruit) and avocado in a lemon vinaigrette
    grilled sea bass

    Ultimately, it's a very food-friendly wine and pairs with just about anything except for heavy red meats.

    1 Reply
    1. re: vinosnob

      Just finished my case allocation, though not the Royaux. We paired with lighter, not too creamy, cheeses, light white fish either poached, or in a very light sauce. I did some scallops (wife cannot do bi-valves), which were great. We also just sipped a few bottles in the early evening.



    2. In addition to vinosnob's excellent suggestions for food pairings: Raw shellfish. Salmon and other fish tartare (avoid ceviche, however). Fish/shellfish terrines. Frog legs. Snails (don't overdo the garlic). Adouillette. Broiled, grilled or sautéed veal kidneys. Sautéed sweetbreads in cream sauce. Chèvre.

      1. Yes . . . to all of the above!

        2 Replies
        1. re: zin1953

          Thank you all for your input. We went ahead and paired the chablis with panini (roast beef, carmelized onions, and English cheddar) and, as you all pointed out, the wine is very food friendly. We were immediately struck with its mineral quality both in the nose and on the palate. After that initial impression, the wine gave us notes of citrus and tropical fruit, and finished with just a hint of the oak it had been aged in. This 100% chardonnay was so different from the California examples we are used to -- it was crisp, clean, and complex with a just a light touch of woodiness. I love a buttery, oaky chardonnay (I know, I know) and I've never tasted a lighter style that wasn't insipid. Until now. I do enjoy new discoveries. Thanks everyone. Cheers!

          1. re: SDgirl

            now try some muscadet with oysters

        2. Totally off-subject, but am I the only who thinks that Fevre pricing is way out of whack? I think the wines are good, but not stellar, and they are commanding pretty serious pricing where I live (NC). eg, the Royaux is like $40 on a retail shelf? I think that there are some other great producers out there (Gilbert Picq, Alice et Olivier Demoor, Defaix) that are putting out better juice at better prices. I mean, Raveneau this stuff is not. Or maybe I'm crazy.

          5 Replies
          1. re: Pigloader

            No, you're not crazy.
            Fevre has been owned and run by Champagne Henriot since 1998 ( who owns Bouchard as well, among others).
            As such, it needs to follow corporate policy ... and pricing, for their huge production.

            1. re: RicRios

              I think we paid $15 for the bottle I cited in my original post. We're in CA -- perhaps the marketing competition is a bit stiffer out here? Not to imply that other states don't have great wine availability, but maybe having a prolific wine industry helps keeps the prices low. Or maybe we just got lucky.

              1. re: RicRios

                Gotta agree with SDgirl. The 2007 Champs Royaux lists for C$23.30 (around US$20) at the SAQ, and that includes 13% sales tax.

                1. re: carswell

                  I've not seen the Champs Royaux for more than $20. At that price, it's quite a bargain, but at $40? I'd pass too.

                  1. re: mengathon

                    The wine is available in Nashville TN for $18.00

            2. I stand corrected-- the one I saw was 1er Cru. Apologies for the misinformation.