Chasselas, which we find under other names such as Fendant or Gutedel, is a grape variety that is easy to cultivate and produces regular yields. Its preferred land is Switzerland, but it is also vinified in certain vineyards in Germany, France (Alsace, Savoie, Val de Loire), Hungary and Canada. Relatively capricious in the cellar, its vinification requires a lot of attention.
A delicate grape variety in the cellar, it is necessary to perfectly master the vinification and aging of Chasselas to obtain quality vintages. Some winegrowers will opt for aging for a few months in barrels, avoiding new wood which would mask the subtle aromas of Chasselas. The light contact with oxygen in these large porous containers will bring more complexity and fullness to the wine, allowing the creation of vintages for aging.
Would it be appropriate to aerate your old bottle of Chasselas before tasting? The answer is no: Decantering is not recommended, because the sudden contact with oxygen would have a destructive effect on your Chasselas. If your vintage has accumulated deposits, due to reactions that occurred during its aging, it should then be Decantered.
Abbreviation for “Pétillant Naturel”, also known as the ancestral method, it is an ancient, artisanal and natural method of producing sparkling wines. Just like Chardonnay, Chasselas is a grape variety that lends itself very well to this method, giving cuvées with a lively, refreshing attack, with notes of citrus and flint, like “Près Roc” Pet Nat .
Chasselas covers ⅔ of the wine-growing area of the canton of Vaud. Six regions make up this picturesque vineyard: Lavaux and its vines hanging on the edge of Lake Geneva, the largest region of the canton called La Côte, Chablais and its marked mountain influence, as well as Bonvillars, Côtes de l'Orbe and Vully. Set off to discover these magnificent Swiss regions .
Chasselas reigns supreme over the 15 hectares of the Cure d'Attalens, in the Chardonne appellation in Lavaux. Four distinguished winegrowers, Ms. Corinne Buttet, MM. Jean-Marc Favez, Yves Neyroud and Gianni Bernasconi, cherish the vines of this terroir, to give birth to the Cure d'Attalens Grand Cru. Discover this prestigious wine estate .
Bordered by the Alps, Valais is the driest Swiss canton and has one of the highest vineyards in Europe at Visperterminen (altitude of 1,050 meters above sea level). Chasselas is, with Sylvaner, the most widely planted white grape variety. It produces wines of aromatic intensity and remarkable concentration, testifying to the exceptional character of this sunny and alpine terroir. Overview of the Valais vineyards .
For an original starter that is sure to impress your guests, opt for a scallop carpaccio with citrus fruits. The minerality and excellent acidity of Chasselas will make it the ideal ally for this dish. The recipe step by step .
Chasselas is the preferred choice for half-and-half fondue. Its freshness, its aromas of citrus and white flowers perfectly balance the fatty and salty side of the Gruyère AOP and Vacherin Fribourgeois AOP mixture. Discover other suggestions for cheese and Chasselas pairings here .
