White Wine Comparison.

So, on my other blog (The Védique), I wrote about comparison between two white wines from different climates. As this blog (bonjour biscuit blue) is meant to be more personal, back-stage kind of records, I would like to put down some more thoughts on this comparison that is not really official. I am still an experimental wine-appreciator whose scarcity of knowledge might prove to the audience so evident that I am not sharp after all. That is why I am wanting to keep my "mouth shut."

Now, it was a Chablis of 2009 I have tasted on the second session. In the first round, I had another kind of white wine which is Gavi. The vintage was 2009 as well.
Gavi comes from Piemonte (feet of the mountain: pie di monte) northwest part of Italy. It touches the Alps. Famous wines like Barolo, Barbaresco, and Asti are produced here as well. One of my favourite wines, Martin comes from here aussi.

My question is, how is Chablis different from Gavi?
Haha, you laughed. You thought, "silly. the difference of region and grape varieties."
You are quite right. The region affects the kind of grapes you can grow and the amount of sugar it can produce. That leads to the difference in alcohol percentage, and that means the taste, too.

Piemonte goes through cold winter and hot-dry summer. The main component of the soil is granite. It rains heavily as well. Whereas Chablis, the mideast of France in Bourgogne, close to the Champagne, is famous for its limestone soil (Kimméridgien is the that we come across often. It means the Late or Upper Jurasique epoch). The outcome is the tint of minerals (goes well with oysters because the soil was covered with fossils of seashells!) in its taste. Rain? I am not sure. I have to check that. Since it is relatively a northeastern part of France, it often suffers from frost.

OK. The grape varieties. Gavi use Cortese. Apparently, Asti uses it, too. The one I had was 100% Cortese.
On the other hand, Chablis uses Chardonnay. 100% for the one I tasted.
It should be pretty clear.
So I looked at my previous tasting notes.