Chablis La Colombe

Pungent and flinty on the nose with a tad of creamy fruit underneath, this gets richer as the mineral characters give way to riper buttery notes before cutting back for a long crisp finish.

A classic combination would be smoked salmon or chunky king prawns, but this wine deserves you to be a bit more daring - the balance of concentrated creamy fruit and steely acidity could do wonders for vegetarian Indian, more exotic Chinese or even Thai food as long as it's not too strong on the chilli front.

The grapes were hand picked and lightly pressed in pneumatic presses. After fermentation the wine is left on its lees for a minimum of six months before undergoing light filtration - basically proper measures to retain and enhance flavour and quality.