Swiss Wine Regions

Glossary of O


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.


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


The science of wine and winemaking.


A wine aficionado or connoisseur.


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.


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


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


Fendant is a protected designation and may only be used in Valais for wines made from the Chasselas grape. In contrast to its native France, where it wasn’t too successful as a wine grape, the Chasselas shines in Switzerland.


A new variety (Gamay x Reichensteiner), developed in 1970 at Pully (Vaud), Garanoir ripens early. Can give interesting blends with Gamay, Gamaret or sometimes Pinot Noir.


Gwäss is the German-ized name of Gouais Blanc.

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