Chablis
This region produces only Chardonnay. The chardonnays found in this region are very light and acidic and as result of its acidity they can age for much longer than most chardonnays. The reason for its light acidic style is that this region has a cold and short growing season. In order for wines to develop a sweeter, fuller bodied style they need more time on the vine and more sunlight than the weather in Chablis will allow. The wines of Chablis are most commonly paired with shell fish and light fish dishes. Remember the easiest way to pair wines with food is to think of them as a spice or condiment. What is the most common condiment served with shellfish? The answer of course is lemon. The citric acid in lemons compliments the flavor of the fish in the same way that a Chablis will.
Chablis has seven Grand Cru vineyards which are listed here
| Les Clos | Vaudesir | Valmur |
| Bougros | Blanchots | Preuses |
| Grenouilles |