Swiss Wine Regions

Glossary of E


A musty or savory flavor found in some wine (often referred to in tasting notes as barnyard characters).


German for ice wine, a dessert wine made from frozen grapes.


Describes wines that are graceful, well balanced and usually light-bodied.

en Tirage

French for in pulling, refers to the period of time in which bottled sparkling wine is rested in contact with lees generated during secondary fermentation. Part of the Méthode Champenoise.


American English spelling of oenology, the study of wine.

Estate winery

A United States winery license allowing farms to produce and sell wine on-site, sometimes known as a Farm winery.

Ethyl alcohol

Ethyl alcohol, also called Ethanol, is the primary alcohol in an alcoholic beverage.

Extra dry

A Champagne or sparkling wine with a small amount of residual sugar (slightly sweet). Not as dry as Brut.

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

Chénin blanc

The versatile “Pinot de la Loire” produces some fine wine in Valais. Like the Chasselas, it provides a neutral canvas for the winemaker’s art and terroir. Originating in the Loire valley of France, it has no relation or similarity to Pinot blanc.


A classic German white variety, Riesling (or Petit Rhin) is rare in Valais but does produce good results on the favorable schistose soils around Sion.

Muskat Canelli

Muskat Canelli made its way from Italy to Valais, where it has limited production, and produces a dry white wine.

One not only drinks the wine, one smells it, observes it, tastes it, sips it and--one talks about it.

King Edward VII

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