Chablis is also called the “Golden Gate of Burgundy”. This village, whose fame dates back to the Middle Ages, is home to a prestigious vineyard and a rich heritage. Despite the emphasis that winemakers place on the different crus or terroirs of Chablis three factors seem to me to influence a food match more than any other for most of the Chablis you’ll taste – the age of the wine, the vintage and the degree of oak influence, if any. We will dine on scallops with apples and sorrel, duck rillette and endive salad, rabbit with mustard sauce and finish with cheeses from the Chatham Cheese Company while tasting a variety of different Cru Chablis.

This class meets in the Culinary Arts Center in the Education Wing.

Please provide the names of additional attendees in the Order Notes section upon checkout.