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Welcome to That Useful Wine Site!
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Chasselas is a cernturies-old white-wine grape originating—probably: it is by no means certain—in western Switzerland, in the region of Lake Geneva. It is now known around the world under the staggering number of synonyms listed above. Today, outside Switzerland it is fairly widely grown, but not much recommended; within Switzerland, it is still extensively grown and liked, being that wine-conscious nation’s most widely planted white-wine grape. Like many notable grapes (such as Chardonnay), Chasselas does not have much inherent aroma or nose: it is thus well suited to conveying terroir, and can generate substantially different expressions depending on just whhere it is grown.
The Swiss consume about 95% of all the Chasselas they produce. That is not uncommon with Swiss wines, and that so few of them reach the world market in any quantity is a large reason why they are still so little known and appreciated outside Switzerland. And another factor is the currency exchgange rate: big shifts in the Swiss franc versus the U.S. dollar have made most even half-way decent Swiss wines quite expensive in the U.S., which also does not help their acceptance.
The essence of Chasselas is its very lightness and neutrality. Every bottling reflects its vineyard far more than its grape (or even, within limits, the winemaking techniques used). But always, it is described as light, refreshing, and easy drinking: too easy, some say, meaning that to appreciate it, you have to be paying attention to it, else the bottle is empty before you have really formed an impression of it.
Factoid: Chasselas is one of the world’s top 30 most widely grown grapes.
“It can be a very vigorous and overproductive vine if not properly controlled, which has perhaps contributed to its poor reputation outside Switzerland. and many Chasselas-based wines can seem quite neutral. However, the best examples can be complex and rich, showing a range of fruity, floral and mineral flavors, with good acidity and the ability to age well in the cellar. Older wines show more honeyed and nutty flavors, taking on a deep golden color.”
“It isn’t a grape that is easy to find…I noticed differences, nuances, in the [various Chasselas] wines that clearly were reflecting the different vineyards rather than the grape. There’s no big aromas or telltale scents of different fruits. Instead it has that fresh smell and mineral note you’ll find in good water, with ever so slight floral and herbal notes. But ultimately it is delicate in the nose and mouth. Winemaking does, of course, have a part to play—whether you age on the lees, do malolactic fermentation, if you leave it with some CO2 or not—but the winemaking impact felt quite minimal from tasting. The only winemaking that really left its mark were those wines that lost the subtlety and delicacy and just became rather boring, or perhaps that was down to the site? Either way, a good Chasselas can be quite thrilling in its simplicity and elegance. I took a couple of bottles home with me just to check it wasn’t the Alpine air going to my head. And true to my experience in Switzerland, I found them fascinating for their lightness. Even my mum—who is a diehard New Zealand Sauvignon Blanc fan—enjoyed a glass, after I had explained that it was ok to smell nothing.”
“The character of Chasselas seems, paradoxically, to be determined by its very lack of character. ‘It has low acidity, low alcohol, and low aromatics, but it has this unique freshness and elegance; it’s very delicate,’ says Catherine Cruchon of Henri Cruchon winery in Échichens. ‘Because the variety doesn’t have its own strong personality, it really does take its personality from the soil. You really taste where it comes from.’…Capturing the terroir and not overpowering the simplicity and delicate nature of Chasselas is a winemaking challenge.”
“Chasselas is known to adapt very quickly to different climatic conditions and soils. This is largely because Chasselas often lacks an expressive aroma or flavor of its own; for those unfamiliar with its charms, its profile is non-aromatic, or neutral. I have to confess that I understand that popular image, and that I learned to love Chasselas only after more than 20 years of traveling and tasting wine all over the world, when I could not find any other grape variety that celebrated its aromatic understatement and sheer drinkability so well. A good Chasselas is dry, delicate, and very refreshing, with lots of minerality and a slight floral expression. It is the perfect wine to drink when you are thirsty—as the local term vin de soif also suggests—or when you want to give your palate a rest. Chasselas is low in alcohol (typically around 11.5-12% ABV) and can be enjoyed from the apéritif all the way through to the cheese, with all kinds of dishes. It is also said to be one of the few wines that tastes good at 10 o’clock in the morning.”
“Served in a glass this wine displays a silvery straw coloured hue. It is light to medium bodied with a fruity, peach and pear like aroma. The taste on the palate is however very blanch and dull with very little flavour of apple peel and other citrus fruits. Chasselas also has good minerality and tartness. Overall, it has a very neutral taste much like the nature of the Swiss politics. When allowed to age, it displays a golden hue with a candied and nutty taste which well characterizes the time it spent in the cellar. This aged wine leaves a more complex and richer taste on the palate. Its dry, refreshing and delicate nature makes it the perfect wine for giving the palate a little rest.”
“It’s a good all-around white wine and it carries the imprint of its terroir beautifully, which means it gives us good variety, making it an interesting wine for winelovers…Geneva’s Chasselas wines tend to be more floral and lighter than those from Vaud, where the mineral aspect the grapes pick up from the soil often creates an almost sparkling (known as petillant) wine when the bottle is opened. Award-winning Chasselas wines tend to come from a number of different villages, but Féchy, between Rolle and Morges, has some of the finest Chasselas terroirs in the La Côte region and the whole of Lavaux, but particularly Dézaley is known for producing superb Chasselas wines. Fendant in Valais tends to be smoother, making it the wine of choice to accompany cheese fondue and raclette cheese…Traditionally, these wines are drunk young, before they are three years old, when they tend to be fruity, aromatic and smooth in mouth. [But] increasingly, very good Chasselas wines are being aged and for those lucky enough to sample these, it is a tasting experience: they have a golden robe unlike their pale youthful colours, rich smells of honey and beeswax and in mouth they can resemble fine dry sherries.”
“Typically, Chasselas renders light-weighted wines with a slight spritz and citrus and floral hints. It is seldom oaked or worked beyond its modest capacity for highly eminently drinkable wines.”
“This early-ripening and bountiful grape perfectly reflects the terroir and produces light white wines that are low in alcohol in acidity. They are usually slightly aromatic, light-bodied, easy-drinking, and mineral, which makes them an excellent pairing with various courses.”
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Some Descriptions of Chasselas Wines
“Chasselas is mostly vinified to be a full, dry and fruity white wine.”
“It can be a very vigorous and overproductive vine if not properly controlled, which has perhaps contributed to its poor reputation outside Switzerland. and many Chasselas-based wines can seem quite neutral. However, the best examples can be complex and rich, showing a range of fruity, floral and mineral flavors, with good acidity and the ability to age well in the cellar. Older wines show more honeyed and nutty flavors, taking on a deep golden color.”
“It isn’t a grape that is easy to find…I noticed differences, nuances, in the [various Chasselas] wines that clearly were reflecting the different vineyards rather than the grape. There’s no big aromas or telltale scents of different fruits. Instead it has that fresh smell and mineral note you’ll find in good water, with ever so slight floral and herbal notes. But ultimately it is delicate in the nose and mouth. Winemaking does, of course, have a part to play—whether you age on the lees, do malolactic fermentation, if you leave it with some CO2 or not—but the winemaking impact felt quite minimal from tasting. The only winemaking that really left its mark were those wines that lost the subtlety and delicacy and just became rather boring, or perhaps that was down to the site? Either way, a good Chasselas can be quite thrilling in its simplicity and elegance. I took a couple of bottles home with me just to check it wasn’t the Alpine air going to my head. And true to my experience in Switzerland, I found them fascinating for their lightness. Even my mum—who is a diehard New Zealand Sauvignon Blanc fan—enjoyed a glass, after I had explained that it was ok to smell nothing.”
“The character of Chasselas seems, paradoxically, to be determined by its very lack of character. ‘It has low acidity, low alcohol, and low aromatics, but it has this unique freshness and elegance; it’s very delicate,’ says Catherine Cruchon of Henri Cruchon winery in Échichens. ‘Because the variety doesn’t have its own strong personality, it really does take its personality from the soil. You really taste where it comes from.’…Capturing the terroir and not overpowering the simplicity and delicate nature of Chasselas is a winemaking challenge.”
“Chasselas is known to adapt very quickly to different climatic conditions and soils. This is largely because Chasselas often lacks an expressive aroma or flavor of its own; for those unfamiliar with its charms, its profile is non-aromatic, or neutral. I have to confess that I understand that popular image, and that I learned to love Chasselas only after more than 20 years of traveling and tasting wine all over the world, when I could not find any other grape variety that celebrated its aromatic understatement and sheer drinkability so well. A good Chasselas is dry, delicate, and very refreshing, with lots of minerality and a slight floral expression. It is the perfect wine to drink when you are thirsty—as the local term vin de soif also suggests—or when you want to give your palate a rest. Chasselas is low in alcohol (typically around 11.5-12% ABV) and can be enjoyed from the apéritif all the way through to the cheese, with all kinds of dishes. It is also said to be one of the few wines that tastes good at 10 o’clock in the morning.”
“Served in a glass this wine displays a silvery straw coloured hue. It is light to medium bodied with a fruity, peach and pear like aroma. The taste on the palate is however very blanch and dull with very little flavour of apple peel and other citrus fruits. Chasselas also has good minerality and tartness. Overall, it has a very neutral taste much like the nature of the Swiss politics. When allowed to age, it displays a golden hue with a candied and nutty taste which well characterizes the time it spent in the cellar. This aged wine leaves a more complex and richer taste on the palate. Its dry, refreshing and delicate nature makes it the perfect wine for giving the palate a little rest.”
“It’s a good all-around white wine and it carries the imprint of its terroir beautifully, which means it gives us good variety, making it an interesting wine for winelovers…Geneva’s Chasselas wines tend to be more floral and lighter than those from Vaud, where the mineral aspect the grapes pick up from the soil often creates an almost sparkling (known as petillant) wine when the bottle is opened. Award-winning Chasselas wines tend to come from a number of different villages, but Féchy, between Rolle and Morges, has some of the finest Chasselas terroirs in the La Côte region and the whole of Lavaux, but particularly Dézaley is known for producing superb Chasselas wines. Fendant in Valais tends to be smoother, making it the wine of choice to accompany cheese fondue and raclette cheese…Traditionally, these wines are drunk young, before they are three years old, when they tend to be fruity, aromatic and smooth in mouth. [But] increasingly, very good Chasselas wines are being aged and for those lucky enough to sample these, it is a tasting experience: they have a golden robe unlike their pale youthful colours, rich smells of honey and beeswax and in mouth they can resemble fine dry sherries.”
“Typically, Chasselas renders light-weighted wines with a slight spritz and citrus and floral hints. It is seldom oaked or worked beyond its modest capacity for highly eminently drinkable wines.”
“This early-ripening and bountiful grape perfectly reflects the terroir and produces light white wines that are low in alcohol in acidity. They are usually slightly aromatic, light-bodied, easy-drinking, and mineral, which makes them an excellent pairing with various courses.”