Swiss Wine Regions

Champagne

Champagne is a sparkling wine made by the Méthode Champenoise. Sparkling wine may only be called Champagne if it comes from the Champagne region of France.

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

Kerner

Named after local poet and physician, Justinus Kerner, the Kerner grape was hybridized in 1929 in Lauffen in the Württemberg region. A hybrid of the white Riesling and the red Trollinger (Schiava grossa), it resembles the Riesling in character. It is being vinified in limited quantities in Valais, but its future in Valais dosen’t look too bright. It continues to do well in Germany, and on a smaller basis in Austria and Italy.

Lafnetscha

Here’s an obscure language lesson. The name Lafnetscha is derived from the local dialect. Because the grape is harvested early, it makes for a acerbic wine which should not be drunk too young. In the local dialect, the verb to drink is “gelafft”, so laff-nit-scha is drink-not-already (sort of). As to the grape, it is one of the oldest in from Haut-Valais. Almost identical to the Blachier. Please see Completer for more information.

Aligot

Originates from Burgundy and spread through France. Originally called “Plant du Rhin” when it was brought to Geneva in the early 1900’s, and is now something of a specialty in Geneva. It was also introduced into Valais as an alternative to Johannisberg, but it didn’t fare so well and today survives in only a few small areas in Unterwallis.

And how's this for a description of the perfect wine? "It's like the perfect wife--it looks nice and is nice, natural, wholesome, yet not assertive; gracious and dependable, but never monotonous.

Anonymous

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