I consider myself part of the Anything But Chardonnay crowd - at least, until I taste one I really love. Lately I've tasted several from Chablis that make me think of converting to the Chardonnay side of the aisle. These are traditional, unoaked Chablis. I know, some of the rarest and most famous wines from this region are lavishly oaked. As one distributor quipped, "I prefer unoaked Chablis, but I'll never turn down a bottle of Raveneau."
Here's my take on Chablis, in today's Washington Post.