Swiss Wine Regions

Glossary of T

T budding

A technique that permits grafting of different grape varieties onto existing rootstock in a vineyard.

T.B.A.

An abbreviation for the German wine Trockenbeerenauslese.

Table wine

Generally any wine that is not a sparkling wine or a fortified wine. In the US these wines must also be between 7% and 14% alcohol by volume.

Tannin

Compound in wines that gives a bitter, dry, or puckery feeling in the mouth.

Tart

A tasting term describing a wine high in acidity. Often displayed by young, unripe wines.

Tartaric acid

It lowers the pH of fermenting must preventing undesirable bacteria, and acts as a preservative after fermentation, and adds tartness to the finished wine.

Tartrates

Harmless potassium bitartrate crystals that may form (often on the cork) from the tartaric acid naturally present in wine.

Tasting flight

Refers to a selection of wines, usually between three and eight glasses, but sometimes as many as fifty, presented for the purpose of sampling and comparison.

Tears

See legs.

Terroir

French for soil, the physical and geographical characteristics of a particular vineyard site that give the resultant wine its unique properties.

Texture

A tasting term for the mouthfeel of wine on the palate.

Thief

A tubular instrument for removing a sample from a cask or barrel. Also called a pipe.

Thin

Lacking in body, depth and flavor.

Toast

The charcoal that is burned into the inside of wine casks. To toast refers to that process. It also refers to the practice of drinking an alcohol beverage along with wishing good health or other good fortune.

Toasty

Describes a flavour derived from oak. Also a character that develops in some sparkling wines.

Transparency

The ability of a wine to clearly portray all unique aspects of its flavor-fruit, floral, and mineral notes. The opposite would be a wine in which flavors are diffused and thoroughly integrated.

Triage

The sorting of the grapes.

Trocken

German for dry.

Trockenbeerenauslese

German for dry berry selected. A type of German wine made from vine-dried grapes. Such grapes can be so rare that it can take a skilled picker a day to gather enough for just one bottle.

Tun

A wine cask that holds approximately, two butts, or 252 U.S. gallons.

Typicity

A wine tasting term used to describe how much a wine expresses the typical characteristics of the varietal.

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

Johannisberg

Second in white wines of Valais (after Fendant). The name Johannisberg is only used in Valais; the rest of French-speaking Switzerland call it Gros Rhin. The grape used to make Johannisberg is the Grüner Sylvaner. The origin of the grape is not clear. On the one hand it strongly resembles the Roman Apianisien (loved by bees) grape, as described by Pliny the Elder in his “Historia naturalis”, on the other hand, its more likely birthplace is in Romanian Transylvania.

Cabernet franc

Cabernet franc, one of the Bordeaux grapes, is a bit like the little brother of the Cabernet sauvignon grape. Cabernet franc is usually used for blending.

Merlot

Imported from the Bordeaux region, Merlot has found a second home in Ticino where it performs extremely well. Later-ripening than the other main Swiss varieties, it is hardly present in other areas. Merlot red wines are racy, tannic and richly colored. A white wine from this black grape, commercialized as Merlot Bianco, gives quite interesting results and is increasingly popular with producers and consumers alike.

Alcohol, if taken in sufficient quantities, can give one the illusion of drunkenness.

Oscar Wilde

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