Domaine Séguinot Bordet 1er Cru ‘Fourchaume’ 2023

Domaine Séguinot Bordet 1er Cru ‘Fourchaume’ 2023 is a light-bodied white wine from the prestigious Chablis region in Burgundy, France. Crafted entirely from Chardonnay, it unveils fresh aromas of green apple, lemon zest, and delicate white flowers, all underscored by a signature flinty minerality. On the palate, expect crisp acidity, a refined texture, and a long, elegant finish that captures the pure expression of its terroir.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: White Wine
Style: Light-bodied, Crisp
Grape Varietal: Chardonnay
Tastes Like: Green apple, lemon zest, subtle floral notes, flinty minerality
Alcohol Percentage: ~12% (approx.)
Closure: Cork
Size: 750mL
Appellation: Chablis Premier Cru
Region: Chablis, Burgundy, France
Terroir: Limestone and chalky soils with pronounced flint characteristics
Aging: Fermented and matured in stainless steel to preserve vibrant fruit and minerality
Serving Temperature: 8–10°C – Best served well-chilled

Domaine Séguinot Bordet is a distinguished estate in Chablis, renowned for its dedication to crafting authentic expressions of Chardonnay. Through meticulous vineyard management and traditional winemaking techniques, the domaine creates wines that truly embody the crisp, mineral-driven character of Chablis.

Seafood: Fresh oysters, steamed mussels, or grilled white fish.
Poultry: Roast chicken with a lemon-herb dressing or turkey breast in a light butter sauce.
Vegetarian: Crisp green salads with citrus vinaigrette or light pasta primavera.
Meat: Delicate pork tenderloin or veal medallions served with a subtle lemon sauce.

Fresh Goat's Cheese: Tangy and vibrant, mirroring the wine's zesty acidity.
Brie: Soft and creamy, enhancing the wine's subtle fruit notes.
Camembert: Mild and earthy, complementing the wine's mineral finish.
Young Comté: Semi-hard and nutty, adding a savory contrast to the Champagne's crisp profile.

Sole Meunière (Sole in Lemon-Butter Sauce)

Ingredients:

• 2 sole fillets (about 200–250g each)
• Salt and pepper, to taste
• Flour, for dusting
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• Juice of 1 lemon
• 2 tbsp chopped fresh parsley

Instructions:

1. Pat the sole fillets dry and season lightly with salt and pepper. Dust each fillet with a light coating of flour, shaking off any excess.
2. Heat the olive oil and 1 tablespoon of butter in a large non-stick skillet over medium-high heat. When the butter foams, add the sole fillets, skin-side down if applicable, and cook for about 2–3 minutes until golden and crisp.
3. Carefully flip the fillets and add the remaining butter. Continue cooking for another 2–3 minutes until the fish is just cooked through.
4. Remove the fillets from the pan and drizzle immediately with lemon juice. Sprinkle with chopped fresh parsley.
5. Plate the sole and serve immediately alongside a chilled glass of Domaine Séguinot Bordet 1er Cru 'Fourchaume' 2023 to fully appreciate the harmonious interplay of flavors.