Chablis lies near the world’s northerly limits for successful viticulture, and is actually closer to Champagne’s Aube region than the Côte d’Or. It is known as Burgundy's satellite region. It produces only white wine, made exclusively from Chardonnay. It is the ultimate terroir wine because it has a unique character imparted by the soil: kimmeridgian clay. Kimmeridgian marl is essentially fossilised seashells that you can see speckled throughout the soil of Chablis. It is interesting that Chablis' ultimate food match is shellfish, Chablis starts its life in the soil with shellfish and should ideally end on your palate with shellfish!

Chablis' steely character is repeated up and down the appellation classification. Petit Chablis is generally (not all the time as in the case of Patrick Piuze wines) grown on portlandian soil outside the kimmeridgian clay vineyards. Chablis is the largest category. There are 40 Chablis Premier Cru vineyards and one Chablis Grand Cru vineyard split into 7 distinct little areas (climats).

As mentioned already Chablis is the ultimate oyster wine because of its high acid and steely character. Because of it's freshness, it is a safe choice for a group and it will always keep the wine geek happy too.