Chablis & Jambon Persillé in Aspic, or, outside France, leftover ham in jelly, is one of Burgundy’s quietly brilliant pairings. The richness and gentle wobble of the parsley-set ham call for acidity, not power. Enter Chablis, a cool-climate, unoaked Chardonnay from northern Burgundy, whose sharp freshness, saline minerality, and citrus lift cut cleanly through the pork while echoing the dish’s herbal notes. Rustic food, precise wine: a match that proves restraint beats embell