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Grape Variety: What is Chasselas ?

December 3, 2025

Cépage Sorcier : Le Chasselas, c'est quoi ?

Where does it come from?

Ah, the origin of Chasselas! There have been many theories. Some, quite exotic, claimed it came from Egypt or Turkey. Others from Burgundy , from the village of Chasselas. Except that if the grape variety owes its name to this, it's because it spread throughout France from there, after being brought back from Switzerland .

Because the grape variety actually (and obviously!) comes from the Lake Geneva region, according to historical-genetic research published in 2009. It is also on the slopes of Lake Geneva that the greatest biodiversity of the grape variety is found, having had centuries to develop there, which, in theory, reinforces the conclusions of the study.

Chasselas has been cultivated in Switzerland for at least 500 years. Due to its great age, its parentage remains unknown and is likely extinct. Dozens of synonyms are known to exist, further evidence of its long history, in many regions where it has acquired local names.

Moreover, the Agroscope agronomic research station cultivates more than 300 clones – or mutations – of Chasselas today, such as Bois Rouge, Chasselas Violet, Giclet, whose berries squirt when pressed, or Fendant, whose berries… split open.

Where is it located?

First and foremost in Switzerland. As the country's leading white grape variety, Chasselas accounts for nearly a quarter of its vineyards! In the Canton of Vaud , where it originated, it covers 60% of the vines. Often, it is not mentioned on labels, taking a backseat to the villages, specific vineyard sites, and terroirs, much like in Burgundy.

Introduced in 1848 in Valais as
"Fendant", its Vaudois nickname at the time, it took root there, to the point that this name is now protected in the Old Country! Geneva and Neuchâtel followed, where it also represents the first white grape variety, then many other cantons, in small quantities.

Chasselas is grown elsewhere in Europe and around the world. In France, it has almost disappeared from Alsace and the Loire Valley, where it was once very common. Nowadays, it is mainly used as a table grape, which may have led to misconceptions about its winemaking potential: grapes intended for wine are almost never eaten as fruit. Chasselas is an exception!

Abroad, the most serious expressions often come from vineyards near the Swiss border, such as in Haute-Savoie, on the opposite shore! Or not far from Basel, in Germany, under the beautiful name of Gutedel, which means good and noble. But it can also be found in New Zealand, the USA , and even Chile , where Swiss immigrants are said to have brought it in the 19th century.

What does it give to the vine?

Chasselas tends to ripen early, making it well suited to the Swiss alpine climate.
Its early bud break makes it vulnerable to spring frosts. It is susceptible to many diseases and does not tolerate drought. Fortunately, water is often plentiful in our region.

It is a naturally vigorous and productive grape variety. If not properly managed, it can produce light, simple, and neutral wines, which have tarnished its reputation. In the right hands and in the right place, however, it can take on many different forms and yield exceptional results. Chasselas is a true expression of terroir!

What kind of wines does it produce?

Chasselas is a discreet, calm, and restrained grape variety. It's very Swiss! Every minute variation in the terroir marks the grape and impacts the final wine. It is therefore a fascinating messenger of all the diversity of slopes, orientations, soil types… In short, of all the parameters that make up the terroir and make the wine so captivating.

It can take on many different personalities, sometimes displaying mineral notes (gunflint or flint), fruity aromas (pear and apple, even peach or pineapple in warm vintages), floral notes (linden, acacia, honeysuckle), and often buttery or brioche-like. Light in alcohol and low in acidity, Chasselas is supple and often has a slight effervescence when first opened, especially in young wines.

Each terroir is worth a visit, starting with the different production areas of Lavaux and their slopes classified as UNESCO, whether it be Epesses, Saint-Saphorin, Chardonne, Vevey or Montreux, and the famous Grands Crus of Calamin or Dézaley.

The Côte region is not to be outdone, with fine and delicate wines, whether in Morges, Nyon, Luins, Féchy, Vinzel or Mont-sur-Rolle.

The Chablais region , for its part, benefits from both the Valaisan heat and the gentle Lake Geneva, to ripen mineral and ample Chasselas grapes in Villeneuve, Ollon, Aigle or Yvorne.

Finally, we must not forget the Valais Fendant, fruity and lively.

In its youth, it's an absolutely delightful grape variety, easy to drink, refreshing, and suitable for any occasion. But after a decade or more, Chasselas develops heady and fascinating aromas and flavors reminiscent of honey, beeswax, toast, and nuts, making it a truly great wine for contemplation. A must-try !

What does it go with?

This grape variety naturally pairs well with traditional Swiss dishes, such as fondue or raclette, but try an aged Chasselas on a platter of alpine cheeses, and you'll see the magic happen!

Perch fillets and Arctic char are excellent partners, but, for a more exotic touch, a beautiful sushi platter will also pair perfectly with the delicate minerality of Chasselas. Japan is, in fact, one of the few countries to have developed a fondness for our great national white grape variety!