Swiss Wine Regions

Acidity

The quality of tartness, sourness and sharpness that gives wine its crispiness and vitality. A proper balance of acidity must be struck with the other elements of a wine, or else the wine may be said to be too sharp (having disproportionately high levels of acidity) or too flat (having disproportionately low levels of acidity).

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Glossary by Letter

  • A (21)
  • B (36)
  • C (38)
  • D (17)
  • E (8)
  • F (24)
  • G (5)
  • H (7)
  • I (4)
  • J (2)
  • K (1)
  • L (10)
  • M (25)
  • N (5)
  • O (10)
  • P (23)
  • Q (1)
  • R (13)
  • S (31)
  • T (21)
  • U (2)
  • V (22)
  • W (11)
  • Y (2)
  • Z (1)

The Wine Grapes of Switzerland

Weisser Burgunder

See: Pinot Blanc

Vieux Muscat du Pays

A very old small berry Valais grape, difficult to cultivate. It is an aromatic specialty limited almost exclusively to Valais. Some clone or mutation of the Muscat is grown on almost every continent.

Nobling

Nobling is a cross between Silvaner and Chassalas from Staatliches Weinbauinstitut at Freiburg. It’s being tested in Valais and can be found in retail.

He who loves not wine, women and song remains a fool his whole life long.

Martin Luther

Swiss Alps, cows, wine bottle and large clock face in Bern, Switzerland

Fine Swiss Wine

Discover Switzerland’s odd grapes, small producers, and eclectic tastes