Chasselas

Chasselas – elegance, finesse & regionality from Switzerland and Alsace

Chasselas is a traditional white grape variety that is particularly widespread in Switzerland (especially in Vaud and the Lake Geneva region), in Valais (where it is called Fendant), in Alsace and partly in Germany (Gutedel). Chasselas stands for fine, elegant and rather neutral white wines that go perfectly with classic regional cuisine.

Aromas of green apple, citrus, lime blossom, nutty notes and a fine minerality are typical of Chasselas. It is particularly suitable as an aperitif wine or as a fine accompaniment to food.

🔹 Young, fresh Chasselas (stainless steel ageing): Dry, delicate, mineral, with floral notes.
🔹 Chasselas from the Vaud region (e.g. Dézaley, Lavaux): Mineral, slightly creamy, with depth.
🔹 Fendant from Valais: Fresh, lively, particularly mineral, often with citrus and apple notes.
🔹 Chasselas from Germany (Baden): Light, fruity, uncomplicated, with a subtle muscat tone.

➡ Chasselas is the perfect partner for fish dishes, cheese, terrines, cold platters and classic snacks.

1️⃣ Young, fresh Chasselas

Taste: Dry, delicately fruity, mineral, delicate.
Typical aromas: green apple, lemon, lime blossom, herbs.

✅ Best food pairings:
✔ Fish dishes & seafood → Perch, trout, salmon fillet
✔ Summer salads & cold platters → Leaf salad, herb quark, smoked fish platter
✔ Vegetarian dishes & asparagus → Asparagus with butter, vegetable stir-fry

➡ Recommended recipes:
– Blue trout with boiled potatoes
– Leaf salad with herb vinaigrette

2️⃣ Chasselas from the Vaud region (e.g. Dézaley, Lavaux)

Taste: Elegant, mineral, creamy, with a nutty finish.
Typical aromas: hazelnut, citrus, apple, fine herbs.

✅ Best food pairings:
✔ Cheese fondue & raclette → Swiss cheese classics with bread & potatoes
✔ Fish & poultry → Char, chicken, zander
✔ Hearty starters → Terrines, pâtés, quiches

➡ Recommended recipes:
– Cheese fondue with crusty bread
– Pike-perch fillet with herb butter

3️⃣ Fendant from the Valais

Taste: Dry, mineral, fresh, with lively fruit.
Typical aromas: citrus, green apple, flowers, fine minerality.

✅ Best food pairings:
✔ Valais specialties → raclette, dried meat, cheese specialties
✔ Fish & seafood → trout, perch, prawns
✔ Cold platters & snacks → dried meat, Valais rye bread, cheese

➡ Recommended recipes:
– Raclette with potatoes & mixed pickles
– Trout with lemon butter

4️⃣ Chasselas from Germany (e.g. Baden)

Taste: Fruity, light, uncomplicated, with a delicate muscat note.
Typical aromas: apple, pear, nutmeg, meadow herbs.

✅ Best food pairings:
✔ Snacks & snack platter → Smoked sausage, country bread, cheese
✔ Tarte flambée & light dishes → Alsatian-style tarte flambée, vegetable tart
✔ Summer dishes & patio cuisine → Melon salad, herb quark, cream cheese

➡ Recommended recipes:
– Tarte flambée with bacon & onions
– Vesper platter with cheese & sausage

🔍 Chasselas & food pairing at a glance

Chasselas style	Best food pairings
Young, fresh Chasselas	Fish, salads, vegetables, asparagus
Chasselas from the Vaud region	Cheese fondue, raclette, fish, poultry, terrines
Fendant from the Valais	Valais specialties, raclette, fish, cheese
Chasselas from Germany	Snacks, tarte flambée, cheese, summer dishes

🥂 The ideal serving temperature for Chasselas

Chasselas is best drunk well chilled at 8-10 °C. This perfectly emphasizes its freshness and finesse.

🚀 Conclusion: Why Chasselas goes perfectly with fine regional cuisine

Chasselas delights with its freshness, elegance and lightness. Whether as an aperitif, an accompaniment to fish or Swiss cheese classics – this wine is a real treat from the region! 🍷🇨🇭

➢ Which combination did you like best? Discover all the matching recipes here! 😊🚀