Bailly-reverdy 'franck & Aurelien Bailly' 2024 Recipe

1. Quick chill

Place the bottle in an ice bucket filled with ice cubes and cold water for 15–20 minutes to bring it down to approximately 8–10°C (46–50°F). Stir the ice water mixture gently once or twice during chilling.

2. Refrigerator chill (preferred if time allows)

Place the bottle in the refrigerator for at least 2 hours before serving to reach the ideal temperature of 8–10°C (46–50°F).

3. About 10–15 minutes before serving, remove the bottle from the ice bucket or refrigerator to allow a slight warming toward serving temperature (this helps reveal aromatics).

4. Use the wine opener to remove the cork cleanly. Wipe the neck with a clean cloth or napkin if needed. Inspect the wine for any faults (off aromas).

5. Decanting (optional)

Chablis is typically enjoyed without heavy decanting. If you prefer, pour the wine slowly into a small decanter and let it sit for 10–15 minutes to open up aromatics and soften primary fruit notes. Avoid prolonged decanting which can flatten delicate acidity.

6. Select appropriate glasses: use tulip-shaped white wine glasses or classic Chablis glasses that concentrate the aroma while allowing acidity and minerality to shine.

7. Pour small tasting pours (about 90–120 ml / 3–4 oz) to allow guests to evaluate the wine’s aroma and palate. For full pours, fill to about one-third of the glass to leave room for swirling.

8. Hold the glass by the stem to avoid warming the wine. Swirl gently to release aromas, then smell and taste.

9. Serve with suggested pairings: fresh oysters, shellfish, light grilled seafood, or soft goat cheese complement the bright acidity, citrus, and flinty minerality typical of Bailly-Reverdy Chablis.

10. Use lemon wedges sparingly (primarily on seafood). Offer crusty bread to cleanse the palate between bites.

11. If any wine remains, reseal with the original cork or a wine stopper and refrigerate upright. Consume within 2–3 days to preserve freshness; the wine’s high acidity helps maintain structure but primary aromatics will fade.