There’s no question that Riesling is versatile and a superb match for most dishes, especially those with a bit of spice. They say that Riesling is the best match for food. I know the likely reaction from the Riesling supporters. But I would argue that-as a category-none of these compares favorably to the versatility of Chablis. Personally, I’m a big fan of Latour’s or Jadot’s Corton Charlemagne with lobster. The International Wines for Oysters Competition held annually at the Old Ebbitt Grill in Washington shows that New Zealand Sauvignon Blanc is a great match for oysters. I’m not saying there aren’t extraordinary examples of how well all of those wines are perfect with some food-there are. Ditto for most Sauvignon Blancs, Chenin Blancs or Semillons. Too few wines made from Chardonnay, excluding Chablis, have real complexity or reflect their origins. Albariño from Rias Baixas, a region tucked away in Galicia in Spain’s northwest, is in the running, except so little is made and distributed that it’s not a reasonable choice.
The only other contender would be Champagne, but once one takes price into account, the medal goes to Chablis because these wines are so well-priced. That's a bold claim, but I think it holds up to scrutiny. Wine Review Online - Chablis: The World's Best White Wine for FoodĬhablis: The World's Best White Wine for Food
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