Definition: Chasselas (1)

French-speaking Switzerland is the world's leading region for Chasselas wine production (Switzerland 6,000 ha, Germany 1,500 ha, Alsace 300 ha, Savoie 150 ha, New Zealand approx. 80 ha, Pouilly-sur-Loire 50 ha). In Valais, the grape variety is called Fendant, which is also the name of the wine. In the canton of Vaud, Chasselas produces the same white wine, with a Terravin quality label. In the canton of Geneva, it is called Perlant. In Neuchâtel, good Chasselas wines carry a quality label called La Gerle, which corresponds to the Terravin quality mark of the Vaud vineyards.

Globally, Chasselas is an important grape variety for table grape production. The wine it produces is generally smooth, but thin and rather bland. The exception to this is the privileged vineyards of Switzerland, where the winegrowers who produce it benefit from a very traditional experience of this crop and its vinification. They make it into a wine of great finesse, fairly light, slightly sparkling and charming, much appreciated as an aperitif, with fish from the lake and cheeses. What appeals in this wine, which has a slight lack of aroma (with the exception of certain vintages, such as Dézaley and Calamin, which are strongly influenced by their terroir), is its suppleness and its ability to quench thirst, making it an aperitif wine par excellence.