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Le Domaine D'Henri Les Allées du Vignoble Chablis 2018
Le Domaine D'Henri Les Allées du Vignoble Chablis 2018
Sadly,
this deal has sold out
Why do we love this wine?
The Chablis equation is fairly simple. Chardonnay grapes + Kimmeridgian soils + cold climate = delicious oyster lubricant. No messing around in this part of France. The results are stupendous. Clean, clear minerality, with lovely wet slate notes and cucumber freshness. Absolutely to die for on a hot summer’s day. This’ll grow in complexity and depth over the next seven years or so, though it’s absolutely none the weaker if drunk now.
Profile
Lemon
Lime
Minerally
Medium-bodied
Bright
Concentrated
Wine Nerd Stuff
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
Specs
- Region
- Burgundy
- Vintage
- 2018
- Cellaring
- 2023
- Preservatives
- Sulphites
- Alcohol by Vol.
- ―
- Closure
- Cork
- Bottle Vol
- 750mL
- Blend Info
- 100% Chardonnay
- Serving Temp.
- 7.0°C
Food Union
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Goes with
Chicken
Oysters
Seafood
Salt & pepper squid
Ingredients
- 3 (about 600g) large cleaned squid hoods
- 1L (4 cups) vegetable oil
- 40g (1/4 cup) plain flour
- 1 tsp salt
- 1 tsp ground white pepper
- 1 tsp Chinese five-spice
- 1/2 tsp chilli powder
- Lemon wedges and soy sauce with
- sliced fresh red chilli, to serve
Directions
- Use a sharp knife to cut through 1 side of each squid hood lengthways. Open out flat with inside surface facing up and score surface diagonally. Cut into 3.5cm squares and pat dry with paper towel.
- Heat the oil in a large wok over medium heat until it reaches 190°C on a confectionary/oil thermometer. (Or, add a 5cm cube of bread to the oil - it should turn light golden in 10 seconds.)
- Meanwhile, combine the flour, salt, pepper, Chinese five-spice and chilli in a medium bowl. Add the squid and toss gently to coat.
- Remove half of the squid from the flour mixture and shake off any excess. Add to the oil and cook, turning with a slotted metal spoon, for 2 minutes or until the squid just turns golden and curls. Use the slotted spoon to transfer the squid to a large plate lined with paper towel to drain. Reheat the oil in the wok to 190°C. Repeat with the remaining squid.
- Serve immediately with the lemon wedges and chilli soy sauce.