Swiss Wine Regions

Glossary of R


The process of drawing wine off the sediment, such as lees, after fermentation and moving it into another vessel.


A large bottle holding 4.5 liters, the equivalent of six regular wine bottles.


Spanish and Portuguese term for a reserve wine.

Residual sugar

Unfermented natural grape sugar that contributes sweetness to a finished wine.

Reverse osmosis

A process used to remove excess water from wine.


In the making of sparkling wine, including Champagne, Riddling is a traditional and tedious method for consolidating lees near the neck of the bottle to make it easier to remove. The bottles are placed neck down into racks called pupitres. At reqular intervals (from several time a day to once every few days) over a period (two to ten weeks) the bottles are shaken, given a twist, and dropped back into the the rack. This is to release the lees from the side of the bottle. The angle of the rack is gradulally increased, starting at a 45° until 90°, and the lees collect in the neck, ready for dégorgement .

To the relief of many winemakers, this process is mostly done by machine (gyropalettes), although some of the primier Cuvées in Champagne it's still done by hand.

Also known as Rémuage,

Root stock

Root system to which a grape variety is grafted.


The root section of an established, healthy plant, used for grafting. The section being grafted to the rootstock is called the scion.


Rosé wine is made from 100% red wine grapes and can range in color from a pale orange to near-purple. In red wine, all the color comes from the skin (all juice is white), so to make the pale Rosé, after crushing, the skins remain in contact with the juice for just a short time. The must is then pressed, and the skins are discarded. From then it is processed as a white wine. Rosés are ready to drink quite young.


A Rotling is a wine made with both red and white grapes. They may be crushed separately, but must be vinified together. In contrast to all other types of wine, grape must may be added to increase the residual sugar. Mistakenly called Rosé wine because of its color. Rotling is fairly common in Germany


Describes a texture that is well balanced with agreeable qualities of fullness (body) without other characters in excess.


A style of Port wine that is generally sweet.

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


A new variety, developed in 1970 at Pully (Vaud), Gamaret is enjoying a growing success with producers and consumers alike. It produces a wine that is richly coloured and well-structured with sometimes-spicy notes that ages well. Gamaret is a cross between Gamay and Reichensteiner (a white grape.)


More appreciated on its home turf between Lyon and Lake Geneva, it thrives in Valais


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

Wine comes in at the mouth And love comes in at the eye; That's all we shall know for truth Before we grow old and die. I lift the glass to my mouth, I look at you, and sigh.

William Butler Yeats

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