I mostly drink Fevre so my sampling may be biased but I feel like the quality gap is far smaller in Chablis.
I’ve explained it to myself based on the minimal use of oak in Chablis and the huge prevalence of Kimmeridgian limestone across much of Chablis
Anyone share this observation? It’s one reason I purchase a significant amount of village chablis where as in Burgundy I tend to focus on Premier Cru and certain lieu dits that box above their weight.
The fact that you find the gap between village and cru Chablis to be small is both good for your pocketbook and gives you a wider range of fine white dinner accompaniment.
The fact that you find that gap wider in red Burgundy is just the opposite - maybe they balance out.
For me, it’s pretty much the opposite. Village rouge works fine for me (but then, I don’t drink that much of it) whereas cru Chablis is my sweet spot (and I drink a lot of that).
Ain’t wine fun?