Region by region

Where Chasselas is made

1 regions, with their best Chasselas bottles and the estates that make them.

Wine and cheese

Cheese with Chasselas

Every cheese
Raclette du Valais Local tradition Swiss Wine Valais ranks Fendant first with Gamay for raclette: one taster wants a dry, tight white that refreshes the palate, and ambassador Eddy Baillifard stays on Fendant or Gamay for a young village raclette of 3 to 5 months. Fendant (Chasselas), Valais: Fendant La Liaudisaz · Fendant Uvrier · La Madeleine Fendant de Vetroz Grand Cru
Walliser Hobelkäse Our pick The consortium's alternative to a red is a fruity Valais white, Fendant or Johannisberg: the cheese is medium salty with a sour note, and a fresh white keeps thin shavings from tiring the palate. Fendant and Johannisberg, Valais: Fendant La Liaudisaz · Fendant Uvrier · La Madeleine Fendant de Vetroz Grand Cru
Walliser Schnittkäse Our pick A young cut cheese is milky and fresh with a sour, plant and fruit edge. A dry Fendant has the same quiet freshness, so the Chasselas matches the cheese without overpowering its smooth, supple paste. Fendant (Chasselas), Valais: Fendant La Liaudisaz · Fendant Uvrier · La Madeleine Fendant de Vetroz Grand Cru
Tomme du Valais Our pick A six-week tomme is milky and fresh with a smooth, supple paste. A dry, fresh Fendant, quiet in aroma and moderate in acidity, is the match that leaves the small mountain cheese in charge. Fendant (Chasselas), Valais: Fendant La Liaudisaz · Fendant Uvrier · La Madeleine Fendant de Vetroz Grand Cru

Plan the trip

Taste Chasselas where it grows

Tastings and tours in the regions above, and somewhere to stay.

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