Chablis Explained: Petit vs Chablis vs Premier Cru

About this episode

The episode explores the differences between various types of Chablis wines through a blind tasting challenge.

If the world’s best wines from France aren’t using oak… why do so many Chardonnays in Australia and the New World taste so oaky? In this episode of Got Somme, Angus O’Loughlin and Master Sommelier Carlos Santos take a deep dive into Chablis, the purest expression of Chardonnay. We blind taste three bottles from the same producer and vintage at three price points — Petit Chablis ($40), Chablis AOC ($48), and Chablis Premier Cru ($78) — to find out whether price really does equal quality. Along the way, we break down: Why Chablis tastes like oyster shells The difference between Petit Chablis, Chablis, Premier Cru and Grand Cru Left Bank vs Right Bank of the Serein River When (and why) some producers start using oak The real meaning of minerality in Chablis Whether Premier Cru is actually worth the extra money Angus kicks things off with a blind tasting challenge… and shockingly out-tastes a Master Sommelier to start 2026 in style. If you think you don’t like Chardonnay, this episode might completely change your mind. SPONSORS Grays.com https://www.grays.com/search/wine RIEDEL https://www.riedel.com/en-au/shop#sort=bestSeller (Australians use code: GOTSOMME New Zealand: GOTSOMMENZ…

People in this episode

Host: Angus O’Loughlin

Guest: Carlos Santos

Topics covered

• Chablis
• Chardonnay
• blind tasting
• wine quality
• oak usage
• minerality

Keywords

• Chablis
• Chardonnay
• blind tasting
• wine quality
• oak
• minerality
• Petit Chablis
• Premier Cru

Sponsors

Grays.com, RIEDEL

Mentioned in this episode

Products: Petit Chablis, Chablis AOC, Chablis Premier Cru

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