Chasselas is believed to be one of Europe’s oldest cultivated varieties, with origins possibly dating back to Egyptian times, but it established its legacy in the Alpine foothills of Switzerland. Known locally as Fendant in Valais and Gutedel in Germany and Alsace, it became the backbone of Swiss winemaking thanks to its adaptability and ability to express subtle differences in soil and microclimate. Today, Chasselas is an emblematic grape of Swiss wine culture, often enjoyed young and celebrated at village festivals and lakeside gatherings.
Chasselas
Region: Europe
Chasselas is a subtle, refreshing white grape most famously grown in Switzerland’s iconic vineyards around Lake Geneva, especially in the Lavaux and Valais regions. Revered for its delicate fruit, light body, and gentle minerality, Chasselas produces wines defined by poise and understated elegance. Its easy-drinking style and affinity for food make Chasselas a staple of Swiss tables and a true hidden gem for lovers of nuanced, terroir-driven whites.
Tasting Notes
Taste Profile
- Very Dry
- Light Body
- Low Tannins
- Moderate Acidity
- Approximately 11.5%
The History of Chasselas
FAQs About Chasselas
What foods pair well with Chasselas?
Chasselas is classically paired with Swiss raclette or fondue, but it also enhances lake fish, fresh salads, and light appetizers.
Is Chasselas only grown in Switzerland?
While it thrives in Switzerland, Chasselas is also grown in Savoie (France), Germany (as Gutedel), and parts of Hungary and New Zealand.
Can Chasselas age well?
Most Chasselas is best enjoyed young and fresh, though rare examples from top Swiss vineyards can develop hazelnut and floral notes with a few years of age.
What makes Chasselas unique?
Its gentle minerality, soft texture, and ability to reflect subtle terroir differences set it apart from more aromatic or bold white varieties.
Is Chasselas sweet or dry?
Nearly all Swiss Chasselas is dry, though it has a soft fruitiness that lends a sense of roundness to the palate.