Swiss Wine Regions

Glossary of G

Globalization of wine

Refers to the increasingly international nature of the wine industry, including vineyard management practices, wine making techniques, wine styles, and wine marketing.

Grafting

The insertion of a section or scion, of one plant variety into another. Genetic compatibility is important.

Grape juice

The free-run or pressed juice from grapes. Un-fermented grape juice is known as must.

Green

A term describing wines made with unripe fruit.

Green harvest

The harvesting of green (unripe) grapes in an attempt to increase the yield of quality grapes.

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

Müller-Thurgau

Developed in Germany by Prof. Müller (from Thurgau), this early maturing white grape variety is one of the principal white grapes cultivated in German-speaking Switzerland. Produces elegant, aromatic wines when grown in cool temperate climates. In warmer locations these qualities tend to be masked by a certain heaviness and lack of acidity.

Pinot blanc

Pinot blanc is a mutation of Pinot Gris. It may have found its way up the Rhône to Valais with any number of mercenaries returning to Switzerland, and today small quantities are cultivated in many Swiss wine regions. When grown in favorable conditions it produces a fruity wine with good acidity.

Bondola

An indigenous and ancient red grape from Ticino, Bondola has slightly higher acidity and lower alcohol, and produces a good simple table wine, often called Nostrano.

New loves and old wine, give a man these and he never refines.

Francis Beeding

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