Crispy Unoaked Chard

Crisp, clean, vibrant

Wine: Chablis

Why: The creamy and rich Cacio E Pepe, will benefit from a contrasting pairing of fresh, bright acidity. Unlike the rich and buttery Chardonnays you are used to, Chablis is a light-bodied white that is typically higher in acidity and unoaked. Look out for fruit notes of pear, apple, lime, and lemon, as well as minerality driven from the terroir.

What: The Chablis region in France is just north of Burgundy, where the cooler climate creates a distinct chardonnay style. Because of the climate, the grapes are not as ripe when they are harvested, which leads to higher acidity. Most are unoaked or lightly oaked and the Kimmeridgian clay-limestone soil brings a unique minerality to this style.

Buying: Search for bottles that say “AOP” or “AOC”, which indicates “appellation controlee” or “appellation protegee.” This is a marker that the wine has met the quality standards and practices for the region. “Grand Cru” and “Premier Cru” are the highest quality in Chablis, but are more likely to spend time in oak. If you can’t find a Chablis that piques your interest, a “steel-oaked” or “un-oaked” chardonnay from Willamette Valley, OR will be a good comp.

Region: North, central France (Chablis)

Decanting: None

Alternates: Albarino, dry riesling, or a dry chenin blanc