White grape variety

Chasselas

Also called Fendant, Perlan, Gutedel, Chasselas Doré

Chasselas is a white grape from western Switzerland, known for light, dry, low-acid wines that reflect their soil, such as Dézaley and Fendant. In 2009 it was Switzerland's second most planted grape, with 4,013 hectares. In Germany it is called Gutedel and in the Valais Fendant.

Color	White (green-skinned)
Origin	Western Switzerland (Lake Geneva area)
Body	Light to medium
Acidity	Low
Typical aromas	lime blossom, pear, apple, almond, hazelnut, flint, mineral
Key regions	Vaud (Switzerland), Valais (Switzerland), Neuchâtel (Switzerland), Geneva (Switzerland), Baden (Germany), Loire Valley (France)

Origin and history

Genetic analyses published in 2009 concluded that Chasselas originated in western Switzerland, around Lake Geneva. The name first appears in writing in the 16th century. Chasselas is both a wine grape and a table grape, sold fresh in markets as far apart as Turkey and Hungary. In 1940 it was crossed with Silvaner to create the white variety Nobling. In 2009 Chasselas was Switzerland's second most planted grape, with 4,013 hectares, while Baden in Germany had about 1,123 hectares in 2007 and 2008.

Where it grows

Switzerland is its stronghold, and the name on the label often changes with the canton. In Vaud, the terraced Lavaux vineyards above Lake Geneva produce Dézaley. In the Valais it is sold as Fendant, and in the Mandement district of Geneva as Perlan. Neuchâtel also makes Chasselas. In Germany it is called Gutedel and grown in Baden. In France it is grown in the Loire Valley, where it is blended with Sauvignon Blanc for Pouilly-sur-Loire, not to be confused with Pouilly-Fumé.

Taste, wine styles and food

Chasselas makes dry, fruity, light to medium-bodied white wine with low acidity and modest aroma. Its neutral character lets soil and site show through, which is why Swiss growers bottle it by village and vineyard. Typical notes are lime blossom, pear, almond and a flinty, mineral edge. In Switzerland it is the classic partner for cheese fondue and raclette, and it also suits lake fish, charcuterie and mild cheeses.