Chablis Question

If indeed 3 g/L is the upper limit for RS (Residual Sugar) one would think they would have a stipulation for TA (Total Acidity) content.

There is certainly logic to that statement, but it doesn't necessarily follow. RS can be varied through winemaking decisions (i.e., stopping fermentation before it's complete) whereas TA can only be varied in France through malolactic fermentation and cold stabilization, both of which will only decrease TA. Acidulation is, I believe, forbidden throughout France.

Mark Lipton

While the link is interesting, I'm not going looking for that strange bottle. I've never had a dessert styled Chardonnay that I really liked.

Actually Mark I would expect the “upper” limit of RS to be a little higher than 3 g/L. 1 degree Brix is approximately equivalent to 18 g/L of sugar (in solution) and “produces” (in the presence of yeast) approximately .55% alcohol. All I’m trying to point out is that a finished wine with a fairly “high” TA content and fairly “high” RS content could be perceived as being “dry” by the majority of tasters.

Salute

If you are up in the Finger Lakes you can pick up the (non-vintage) wine from a place called Castel Grisch(from their website):
$10.99 CHABLIS GRAND CRU – a Chardonnay / Riesling blend; light body, forward fruit; a ‘Grand’ vinifera blend

I'm not sure I would bother, though....you would be better off going up to Dr. Frank's for some Champagne.