{"id":32959,"date":"2018-02-02T10:30:44","date_gmt":"2018-02-02T15:30:44","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=32959"},"modified":"2018-02-01T13:51:13","modified_gmt":"2018-02-01T18:51:13","slug":"wine-cheese-alpine-wine","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wine-cheese-alpine-wine\/","title":{"rendered":"Wine With Cheese: Alpine Wine"},"content":{"rendered":"

F<\/span>or the last decade, acidity in wine has been like hops in beer: The more of it there is, the more the wine is acclaimed and fetishized. But, as with beer, the tide has been turning lately\u2014people are looking for more subtle drinks to pair with dinner. If you\u2019re one of those folks, take a look at chasselas<\/a>, Switzerland\u2019s most planted grape.<\/p>\n

\u201cThe best aren\u2019t raging with acidity,\u201d says Victoria James, a sommelier at Cote in NYC. \u201cThey have balance, and that\u2019s the most important thing.\u201d James became a convert during a trip to the Alps in 2014, touring the small country with a band of sommeliers all looking to find out more about Swiss wine. \u201cThey are so food friendly, with a bright acidity but also a nice richness,\u201d she says.Until recently, however, it\u2019s been hard to find good chasselas in the United States\u2014or in Switzerland, for that matter.<\/p>\n

\u201cUnfortunately, because the grape is so widespread, there are some really terrible examples,\u201d James says. Unless it\u2019s grown in poor soil and a cool climate, where the grape can retain what little acidity it has, it makes flaccid, dull wines. In fact, in France\u2014where the variety also grows\u2014most vintners regard chasselas as a table grape. Head to the Alps, however, and the cold nights and rocky vineyards can turn out some terrific examples. The vine\u2019s stronghold is the Vaud, on the slopes above Lake Geneva, where it originated. Here, almost three-quarters of the vineyards are planted with chasselas, though you\u2019ll rarely see the grape\u2019s name on a wine label. Instead, the wines take the name of the place they were grown.<\/p>\n

\"Alpine<\/a><\/div>\n

The most esteemed examples come from Lavaux, declared a UNESCO World Heritage Site for its terraced hillsides, shaped by the monks who grew vines here in the 11th century. The steepest sites tend to be the most hallowed for growing, like D\u00e9zaley and Calamin, two areas considered Grand Crus. The lake\u2019s influence is important, too, moderating the temperature and reflecting sunlight onto the vines.The mountains climb higher as you head east into the Valais, where the locals call chasselas \u201cfendant.\u201d Here, the vineyards follow the Rh\u00f4ne River up toward its origins in the highest peaks of the Alps; although the air is brisk, the mountains keep the clouds at bay, making the Valais Switzerland\u2019s sunniest spot.<\/p>\n

The combination results in some of the country\u2019s most charming, refreshing wines, lighter and fruitier than those grown in the Vaud. Sometimes they are even bottled with a little residual carbon dioxide to provide a refreshing fizziness. Still, these aren\u2019t \u201cfruity\u201d wines; \u201csalty\u201d is a more common descriptor, along with \u201cstony\u201d and \u201cmineral.\u201d<\/p>\n

When it comes to what to eat with chasselas, skip fondue, James says. \u201cI think the reason chasselas and fondue have become clich\u00e9 is because both are cheap.\u201d In her experience, chasselas deserves a serious cheese, like the local L\u2019Etivaz AOP<\/a>. \u201cIt\u2019s made from the milk of cows that feed on all the spring grasses and herbs, so the cheese is incredibly aromatic,\u201d she says. Chasselas works well with fragrant cheeses because it doesn\u2019t compete in scent, and the creamy texture balances the concentrated flavors in the cheese. \u201cThe best pairing is hard cheese and aged chasselas,\u201d she says, \u201cor funky cheeses, which already have plenty of acidity.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"

Looking for a more subtle wine to pair with dinner? Take a look at Chasselas, Switzerland\u2019s most planted grape for Alpine wine.<\/p>\n","protected":false},"author":92,"featured_media":32960,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[543],"tags":[2293,2294,2292,1083],"coauthors":[141],"class_list":["post-32959","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-pairings","tag-alpine-wine","tag-calamin","tag-chasselas","tag-wine-and-cheese"],"acf":[],"yoast_head":"\nWine With Cheese: Alpine Wine - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wine-cheese-alpine-wine\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Wine With Cheese: Alpine Wine\" \/>\n<meta property=\"og:description\" content=\"Looking for a more subtle wine to pair with dinner? 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