In the vineyard, Chasan buds relatively early in the growing season, creating susceptibility to damaging spring time frosts. It is also late-ripening, an added challenge for vignerons to prevent the growth of mildew diseases, especially in climates prone to autumnal rain.
The variety is grown in a few Vin de Pays/IGP departments in the south of France, where it is often blended with Chardonnay and Ugni Blanc. The wine is light bodied with ripe flavours, but has lower acidity than Chardonnay.
Best food pairings for Chasan include:
- Roast turkey with apple and walnut salad
- Mixed seafood salad
- Smoked mackerel pie
