Swiss Wine Regions

Glossary of O

Oak

Quality picked up by wines fermented and/or stored in oak barrels. American oak gives a more intense vanilla and coconut flavor, while French oak gives a delicate vanilla, cedar and butterscotch character.

Oak chips

Small pieces of oak wood used in place of oak barrels in fermenting and/or ageing wine.

Oechsle

The German measure for the sugar concentration in grape juice or wine.

Oenology

The science of wine and winemaking.

Oenophile

A wine aficionado or connoisseur.

Off-dry

A wine that has the barest hint of sweetness; a slightly sweet wine in which the residual sugar is barely perceptible.

Old vine

Wine produced from vines that are notably old.

Old World wine

Wines produced inside of the traditional wine growing areas of Europe and North Africa.

Oxidation

Exposure to oxygen causes wine to go brown and flat. Oxidation creates bitterness and destroys flavour.

Oxygen

A gas vital for the growth of yeast. A small amount of oxygen is important at the start of fermentation. Too high a concentration of oxygen will lead to oxidation of the wine causing a loss of color, flavor and aroma.

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

Goron de Bovernier

Goron de Bovernier is a red grape, which according to José Vouillamoz is probably a natural hybrid of Cornalin du Valais and an unknown variety. The grape gets its name from the municipality of Bovernier, in Valais. Small quantities are still found in lower Valais.

Gamay

This is the variety that produces all the Beaujolais wines. Later-ripening than Pinot Noir, Gamay is very widespread in the western, French-speaking part of Switzerland. But it is in Geneva that it has become the dominant red variety. Produced as a varietal in Geneva or blended with Pinot Noir in Vaud (Salvagnin) and Valais (Dôle), Gamay produces lively, light wines with vivacious aromas of freshly picked red fruits. These wines are best consumed young

Diolinoir

A new variety, Diolinoir was developed in 1970 at Pully (Vaud). When grown in favorable locations in Valais, it gives a fine, robust wine, rich in color and with good tannin content. It is a cross between Diolly and Pinot Noir.

Nothing more excellent or valuable than wine was ever granted by the gods to man.

Plato

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