Moissac chasselas grape

Chasselas de Moissac

What it is

Only the chasselas B variety qualifies, cloned by INRA from Moissac vines from 1956. Bunches are picked by hand in several passes, carried in a single layer, stalk up, which the specification says preserves the bloom, then trimmed in the workshop with pointed scissors to remove damaged berries. Each bunch must weigh at least 100 g, reach 17.2° Brix and a sugar-to-acid ratio above 25; the appellation was defined by a Moissac court in 1953 and by decree in 1971.

In the kitchen

Hold the bunch by its stalk, never by the berries, so the whitish bloom stays on. Serve it at room temperature; bunches from cold store keep the appellation until 31 January.

Goes with

Foie gras Quail Roquefort Walnut Comté Brie de Meaux Hazelnut

Same species

Aceto Balsamico Tradizionale DOP Amontillado Armagnac Banyuls Brandy de Jerez Champagne vinegar

In season alongside

Honeydew melon Pauillac lamb Japanese tilefish (amadai) Northern sweet shrimp Saltwater conger (anago) Arbutus berry

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