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Can you recommend a dry French chablis for an important buerre blanc?

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Can you recommend a dry French chablis for an important buerre blanc?

Cinnamon | Mar 11, 2007 08:50 AM

I'm trying to replicate a beautiful buerre blanc that involved provencal herbs (heavy on the lavender) and a gorgeous almost bitter twist from the wine, which I'm told was a chablis. (It almost reminded me of the bitterness of a great real-Swiss cheese fondue with kirschwasser.)

What's a good (and not exorbitant) dry French chablis to use for a sauce like this? It was mentioned to me that American chablis will likely be too sweet and a fitting substitute might be a sauvingon blanc.

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