Chasselas vs Savagnin

Savagnin is more acidic and fuller.

Sweetness, body, tannin and acidity are our rating of a typical dry table wine from each grape.

Chasselas

White · Switzerland

soft, light, subtle, faintly nutty

Savagnin

White · The Alps

sharp, nutty, oxidative, saline

Bone dry
Sweetness: Bone dry; Light
Body: Medium; Very low
Tannin: Very low; Low
Acidity: Very high; 11 to 12.5%
Alcohol: 12.5 to 14%; 8 to 10 °C
Serve at: 10 to 12 °C; Switzerland, Baden, Loire
Regions: Jura, France

Only Chasselas

Soft and mild cheese
White fish
Salads
Antipasti, tapas and mezze

Both pair with

No pairing in common.

Only Savagnin

Hard and aged cheese
Chicken
Creamy pasta and sauces
Mushrooms and truffle

Sources

Style profiles, pairings and serving figures are our own assessment. Regions and origins: Wikipedia (CC BY-SA 4.0) and Wikidata (CC0); see the Chasselas and Savagnin pages.