Chablis Blogger Challenge

I was recently sent one of those PR approaches that you can't turn down. Yes, that's right. They wanted to send me free WINE. It's practically impossible to say no to that so of course I speedily responded.

I was invited to give my ideas, as part of a blogger challenge, for food pairing with Chablis wine and in particular they wanted to hear from bloggers who have no experience in wine or food and wine pairing. They picked the right girl. I have no experience in wine - other thank drinking it rather quickly. I'm never going to be a wine  connoisseur. I find a wine I like and I stick with it, however rubbish it might be considered but that's not to say I can't appreciate a good wine, I'm just not very good at sniffing them out!

I was sent two wines to try out. The first was the Chablis Premier Cru, Les Vaillons, 2007, Billaud-Simon (£13.15 available at Bancroft Wines) and the second was the Les Domaines Brocard Organic Chablis, 2007 (£14.99 available at Marks and Spencers).

I was sent a very handy pack to get me on my way with a guide to tasting wine, a chart to help me record my thoughts and some useful information on Chablis. Nearly 35 million bottles of Chablis are produced every year and 3 out of 10 bottles are sold in the UK, which clearly means we must be Chablis fans!

I read through the guide but I'm still not too sure about my wine-tasting knowledge! With my wine-tasting hat firmly on my head I approached the first wine, the Chablis Premier Cru. Using my new found skills I would say that this wine was subtle and fresh with a citrus aroma. It was pale and clear.  The second wine, the Les Domaines Brocard was clean, crisp and also had an aroma of citrus fruits.  That's as knowledgeable as I can pretend to be on these wines. I'm much better with food and with that in mind, lets move on to my food suggestions. 

I decided to pair my Chablis wines with seafood as in my mind, that is what would go best and in doing this, I thought about the ideal three course menu that could be served.

What do you think? I tried to keep it French to go with the wine but in reality, I have no idea what I am doing, I just think having tasted the wine, that it would wash down these dishes rather well!

I'm now off to have another glass *hic* whilst I dream about scoffing a big bucket of Moules.