May I suggest you pair this with Peking Duck — for it really is delicious. Both of them: the duck, the wine — mmmmm….together, they are even better, but if you must take only one, you are most definitely in for a treat. There are no surprises here: duck is fatty, artery-clogging goodness, and Chablis is pure earth minerality.
Of course, it’s not that simple, and that’s what makes this wine/pairing so great: you couldn’t, for example, smear a stick of butter in dirt and expect the same effect.
So, yes, Latour’s Chablis is predictable, pavlonian even — but you really must try it. Think: Rosemary bread in cold pressed olive oil. What’s not to like?