<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Chablis on Your Ultimate Guide to Wine Basics, Easy Bistro Recipes, and Wine Pairings</title><link>/en/tags/chablis/</link><description>Recent content in Chablis on Your Ultimate Guide to Wine Basics, Easy Bistro Recipes, and Wine Pairings</description><generator>Hugo -- gohugo.io</generator><language>en</language><copyright>Rengakan</copyright><lastBuildDate>Tue, 10 Feb 2026 04:45:00 +0900</lastBuildDate><atom:link href="/en/tags/chablis/index.xml" rel="self" type="application/rss+xml"/><item><title>Smoked Salmon and Chablis: Salty Seafood Marriage</title><link>/en/wine-pairing/smoked-salmon-and-chablis-salty-seafood-marriage/</link><pubDate>Tue, 10 Feb 2026 04:45:00 +0900</pubDate><guid>/en/wine-pairing/smoked-salmon-and-chablis-salty-seafood-marriage/</guid><description>&lt;img src="/img/thumbnail/smoked-salmon-and-chablis-paring-en.png" alt="Featured image of post Smoked Salmon and Chablis: Salty Seafood Marriage" /&gt;&lt;p&gt;Pairing oily smoked salmon with French Chablis is a time-tested dining room classic.&lt;/p&gt;
&lt;h2 id="kimmeridgian-soils"&gt;Kimmeridgian Soils
&lt;/h2&gt;&lt;p&gt;Chablis grapes are grown on Kimmeridgian clay soils composed of millions of tiny ancient oyster shell fossils. This imparts a unique, oyster-shell minerality to the Chardonnay.&lt;/p&gt;
&lt;h2 id="acidity-balances-rich-fish-oil"&gt;Acidity Balances Rich Fish Oil
&lt;/h2&gt;&lt;p&gt;The oiliness of cold-smoked salmon is cuts clean through by the chalky, razor-sharp acidity of the unoaked Chardonnay.&lt;/p&gt;</description></item></channel></rss>