wines

from Domaine Gérard Tremblay

carte climats vignoble chablis - BIVB.pn

Petit chablis

Chablis

Chablis premier cru

Chablis Grand Cru

Petit Chablis

Dry, clear, lively and light, bursting with primary aromas. This is a prime young wine par excellence. Best enjoyed within 2-3 years.

Appetizer: Gougères

Puff pastry appetizer: Puff pastry turnover with goat cheese and honey

Technical specifications

Fish-based starter: cold salmon

chablis

Chablis

With the characteristic green and yellow hues of this AOC, it is an abundant and generous wine. Rich, full-bodied, and persistent, its aroma and flavor develop rapidly.

Chablis Vieilles Vignes

Made from vines that are over forty years old, this is a wine with a beautiful structure, more concentrated aromas and offering a very nice length on the palate.

Chablis Cuvée Hélène

Also made from old vines, this Chablis is quite typical of the appellation and our cellar. Vinified in oak barrels, it reveals round, toasty notes and retains a lovely freshness.

White meat dish: Calf's head with gribiche sauce
Fish dish: Roasted lobster
Cheese: Chaource

Technical specifications

Seafood dish: smoked salmon
Meat dish: andouillette sausage and potato

Technical specifications

Fish dish in sauce: turbot with caper sauce
White meat dish: frog legs in parsley sauce
Dessert: Lemon meringue pie

Technical specifications

chablis PREMIER CRU

Chablis Premier Cru Beauroy

Exquisitely crafted and beautifully harmonious.

Meat-based dish: Ham à la Chablisienne
Fish dish: sea bass stuffed with herbs
Dessert: Goat cheese and apple compote gratin

Technical specifications

Chablis Premier Cru Côte de Léchet

Complex nose with dominant aromas of dried and fresh fruit. Very aromatic on the palate.

Fish dish in sauce: sole meunière
Meat dish: Pork stir-fry with pineapple
Dessert: Burgundy-style apple fondant

Technical specifications

Chablis Premier Cru Montmain

Typical of the terroir. Fine on the palate and mineral on the nose.

Fish dish: John Dory with hollandaise sauce
White meat dish in sauce: Chicken Gaston Gérard style
Dessert: Saint-Honoré

Technical specifications

Chablis Premier Cru Fourchaume

All the senses are charmed by its aromas of honey and white flowers. It has a very long and persistent finish.

Fish dish: Monkfish stew
Meat in sauce: Rabbit with mustard
Dessert: Pineapple Tiramisu

Technical specifications

Chablis Premier Cru Fourchaume Vieilles Vignes

Produced from a plot planted in 1950 by our grandparents Liliane and Raymond Tremblay, it offers an amazing structure and length on the palate, more concentrated aromas and superior aging potential.

Fish dish: Sea bass fillet with shallot sauce
White meat dish in sauce: Roast veal with sage
Cheese: Fourme de Montbrison (blue cheese)

Fiche technique