The grape was bred by Jean-Louis Simon of the Caudoz Viticultural Institute in Pully, who hoped to create an offspring that was more aromatic and carried higher sugar than Chasselas. Charmont is more productive in the vineyard than Chasselas, as well as having higher sugar, and the variety also has lower acidity and better cold resistance than Chardonnay. Charmont ripens and matures early, making it even more attractive to vignerons.
Most plantings are found in the Vaud and Valais regions of Switzerland, and Charmont grapes are frequently blended with Chasselas to give this more-famous variety an aromatic boost. A few varietal examples exist, but these are rarely seen outside of Switzerland.
Synonyms include: Pully 1-33.
Best food pairings for Charmont include:
- Wild mushroom pie
- Veal Stroganoff
- Seared scallops with ginger
