Chasselas
We're off to Switzerland today to drink wine from a somewhat curious white wine grape, Chasselas. We're tasting wines both from the lower lands on the northeastern borders of France to those grown at high altitude near the ski canton of Valais in the Swiss Alps. It's a fairly blase grape when considered simply by itself having little, if any flavor. So, why do we drink this wine?
Moreso than many other grapes, Chasselas takes on the terroir in which it is grown. So, planting it in the rocky slopes of the low Alps gives us a minerally and sometimes piney flavor. Planting on the river near Geneva gives us more citrusy, acidic notes.
All that said, there are some consistencies. It's a very easy-drinking wine despite its moderately high acidity. We note a light body and fairly low alcohol content usually around 12% ABV. As it can be served refrigerator cold, it can be quite refreshing on a summer afternoon.
The characteristics pretty common to pretty much all Chasselas, however, are what we might describe as its primary flavors. Since the climate in which it's grown tends to be cooler and wetter than most wine-producing areas, it brings with it flavors you might expect there. On the palate, we get apple and apple blosson, fresh mint, and honeydew melon that has been lightly warmed on a smoker.
Commensurate with its home in Switzerland, pair your Chasselas with local cheeses and breads, or if you prefer something warmer, fondue.
Moreso than many other grapes, Chasselas takes on the terroir in which it is grown. So, planting it in the rocky slopes of the low Alps gives us a minerally and sometimes piney flavor. Planting on the river near Geneva gives us more citrusy, acidic notes.
All that said, there are some consistencies. It's a very easy-drinking wine despite its moderately high acidity. We note a light body and fairly low alcohol content usually around 12% ABV. As it can be served refrigerator cold, it can be quite refreshing on a summer afternoon.
The characteristics pretty common to pretty much all Chasselas, however, are what we might describe as its primary flavors. Since the climate in which it's grown tends to be cooler and wetter than most wine-producing areas, it brings with it flavors you might expect there. On the palate, we get apple and apple blosson, fresh mint, and honeydew melon that has been lightly warmed on a smoker.
Commensurate with its home in Switzerland, pair your Chasselas with local cheeses and breads, or if you prefer something warmer, fondue.
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