Chablis with prawn sashimi

We had a seafood meal over the Easter weekend (not Good Friday just in case you were wondering) and we had bought some frozen Crystal Blue prawns which were good for sashimi. If we have a sashimi/sushi meal, we would definitely crack open a bottle of sake, but as it were, we also had fried fish and fried crab, so Chablis was opened instead. I had that Chablis before, having bought a couple of bottled a few months ago, and only consuming one on the night. It ended up being left forgotten in the fridge, so it was a touch too cold when opened. The wine was a golden straw, sporting a fruity nose with a touch of wood and then some acid. The palate still had a touch of fruit (slightly sweet as well) before a good streak of minerally acid kicked in, lasting right into the finish and serving as a good backbone. As for its match with these prawns, the prawns themselves were quite nice but still a touch fishy. Adding a mouthful of Chablis brought out all the sweetness of the prawn, but does not add any more fruit which might mar the combination.