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Article: ONCE-TARNISHED CHABLIS RESTORING ITS GOOD NAME.(Living)
- Article from:
- The Cincinnati Post (Cincinnati, OH)
- Article date:
- January 7, 2004
CopyrightCOPYRIGHT 2004 The Cincinnati Post. All rights reserved. Reproduced with the permission of Dialog LLC by Gale Group. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Rod Smith For the Los Angeles Times
Forty years ago, anybody who drank wine could speak at least one word in French: Chablis. That was the synonym for white wine, whether it came from France, Chile or the San Joaquin Valley, in a bottle, jug or carafe. Grape variety? Don't ask. If you wanted white wine, you asked for Chablis.
Then came the vogue for varietals. Who wanted Chablis anymore? That, we thought, was just plonk meant for the sorry saps who didn't know any better.
Eventually, of course, we discovered that true Chablis was one of the world's greatest whites: elegant, bone-dry, with delicate fruit, a serious stoniness and crisp, ...