A refined, truly dry white wine, Chablis serves as an aperitif extraordinaire as well as one of the planet’s finest accompaniments to seafood. Among world renowned chefs and serious food aficionados, Chablis and seafood are virtually synonymous. Happily, the 2009 Domaine William Fèvre Chablis rises to its esteemed reputation. The fruits of the sea, especially shellfish, provide a vast array of gastronomic delights to accompany Fèvre’s highly acclaimed Chablis. White fish grilled or in a light sauce offers classic companionship. However, for our money steamed lobster and King Crab legs, served with drawn butter, constitute our most memorable pairings with Chablis. Classic and equally gratifying are oysters, served raw, steamed or sautéed. In the company of the 2009 William Fèvre Chablis, clams, mussels, and scallops provide additional pairings to delight the senses. Caviar offers yet another impressive marriage. However, as tasty as seafood can be for those who gravitate to it and can eat it, the wonders of the sea need not constitute the sole partners to Fèvre’s Chablis. Chicken and simply prepared game birds, served in light sauces, as well as creamy cow’s milk cheeses offer splendid alternatives to seafood. Brie, Camembert, and other crusted cheeses offer superb accompaniments, too, and require very little preparation. Salut!