Best wine supplier in Philippines discusses wine related topics About Chablis Wine in Philippines

Name: Matching food and Chablis II
Date:april 14 2011
Despite the emphasis that winemakers place on the different appellations or terroirs of Chablis three factors seem to me to influence a food match more than any other for most of the Chablis you’ll taste – the age of the wine, the vintage and the degree of oak influence, if any. There are exceptions to this – Chablis styles that are particularly fruity or ones that have more vegetal notes but in general I think you’ll find most wines fall into one of the following five groups.

Snails – or prawns – with garlic butter. Charcuterie, especially jellied terrines like jambon persillé. Seafood (e.g. crab or prawn) salads. Vegetable terrines. Andouillette (local Chablis sausage made with tripe and served with chips!). Lapin à la moutarde or other dishes with strong mustard-based sauces.

* 2-3 year old unoaked Premier cru Chablis (i.e. still lively and fresh-tasting but more intense)
Smooth vegetable-based soups. Simply grilled fish with butter and parsley. Poached fish with creamy sauces. Cold poached salmon with mayonnaise. Oeufs en meurette Chablis-style (i.e. with a white wine rather than a red wine sauce). Simple fish stews such as pochouse (a creamy stew based on river fish with vegetables such as carrots, leeks and potatoes) or waterzooi. Fish pie. Grilled Mediterranean fish such as rouget or sea bass with olive oil or tapenade. Seafood or spring vegetable risotto. Sushi and sashimi. Goats cheeses. Chaource (light, moussey Burgundian cow’s cheese)

* Chablis or premier cru Chablis made in a richer style* e.g. vieilles vignes Chablis, Chablis with more pronounced oak character, more mature Chablis or wines from a warmer vintage such as 2003 or 2005

Rich seafood such as seared scallops or baked crab. Fine fish such as dover sole, turbot and halibut. Salmon with a beurre blanc or other butter-based sauce or salmon in pastry. Jambon à la Chablisienne (ham in a Chablis-based sauce with tomato and cream). Simply grilled veal or pork chops, especially with mushrooms. Roast chicken, guinea fowl or pheasant (provided the latter is not too gamey in flavour) Washed-rind cheeses such as Epoisses and Soumaintrain

Grand cru Chablis and the best premier cru Chablis*
Similar dishes to the above but using more luxurious or intensely flavoured ingredients. Grilled or steamed lobster, poulet de Bresse, especially with truffles, roast veal fillet, veal kidneys, sweetbreads, very rare fillet steak. An underrated match for foie gras (the acidity can make a more refreshing match and a more congenial start to a meal than a sweet wine) Washed-rind cheeses, provided they’re not too mature (so not quite running over the cheeseboard . . . )

Very old Chablis* i.e. Chablis that has acquired a deep golden colour and rich, honeyed notes. There’s an argument for serving such a rarity on its own but it can also be matched with very simply prepared dishes with pronounced umami flavours, such as roast chicken with a crispy skin, ceps and Vieux Comté or old Gouda cheese.

Of course there will inevitably be some cross-over between the categories I’ve identified. For example almost all Chablis will go with chicken in a white wine sauce but with an inexpensive wine you might add a touch of curry to the sauce whereas with a grand cru Chablis wine you might be more inclined to serve a poulet de Bresse and morels. So it’s also a question of whether the style of the dish matches the price and the age of the wine.


Wine lover’s choice – Yats Restaurant and Wine Bar – for the most impressive and practical wine list in the Philippines, over 2700 selections, enough to satisfy the most fastidious connoisseurs. Wine lovers and gourmand foodies from Hong Kong, Singapore, Japan, Korea and Malaysia dine at Yats Restaurant & Wine Bar when they visit Philippines and bring home some rare vintage wines too.

An excellent wine list is not just about 1st growth and cult Cabernet but a seemingly unending selection of affordable aged vintage wines that are not available anywhere else, not even in the best wine shops around town. Yats Restaurant has just that.

Visitors to Clark Philippines and Angeles City no longer suffer from lack of choices for places to eat out or wine and dine. Clark Philippines reviewed over 50 establishments and came up with three top choices in guide to best restaurant in Clark Freeport

Clark Philippines lists Top Three Restaurants in the Clark Freeport Zone and Angeles City areas of Philippines Pampanga province. Clark Freeport is a bustling new cosmopolitan city complete with its own Clark International Airport.

Topping the list is the famous fine-dining Yats Restaurant and Wine Bar located inside Mimosa Leisure Estate of Philippines Clark Freeport.

This restaurant in Pampanga Philippines is highly recommended by food critics and frequent diners in Manila as a place to wine and dine in Angeles City Clark Freeport Zone. Although it is a famous fine dining restaurant with an award winning 3000-line restaurant wine list, Yats Restaurant is also a popular restaurant for family with children. Aside from French Mediterranean haute cuisine, this restaurant also serves healthy food and the best vegetarian cuisines in the Philippines.

For comments, inquiries and reservations click on Click here for inquiry and reservations

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Getting to this fine dining restaurant of Angeles City Clark Freeport Zone Pampanga Philippines
How to get to this fine-dining restaurant in Clark Philippines? Once you get to Clark Freeport, go straight until you hit Mimosa. After you enter Mimosa, stay on the left on Mimosa Drive, go past the Holiday Inn and Yats Restaurant (green top, independent 1-storey structure) is on your left. Just past the Yats Restaurant is the London Pub.

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Mimosa Golf Estate, Clark Field (Clark Airbase), Clark Freeport Zone, Pampanga, Philippines
Tel: (045) 599-5600 0922-870-5194 0917-520-4401 Ask for Daniel, Lito or Cosh

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