Swiss Wine Regions

Glossary of T

T budding

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


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.


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


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.


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.


See legs.


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


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


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


Lacking in body, depth and flavor.


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.


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


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.


The sorting of the grapes.


German for dry.


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.


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


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

Vieux Muscat du Pays

A very old small berry Valais grape, difficult to cultivate. It is an aromatic specialty limited almost exclusively to Valais. Some clone or mutation of the Muscat is grown on almost every continent.


Durize is a red wine grape, possibly indigenous, grown in the Valais district 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.)

Wine improves with age - I like it the older I get.


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