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

Räuschling

The Räuschling grape is a very old and probably indigenous Swiss white wine grape. Once fairly common in Switzerland and Alsace, Räuschling got pushed aside by the more useful Müller-Thurgau grape, and today Räuschling is a minor grape. Still found in Alsace, France, and occasionally used in the “Vin d’Alsace”, it still retains quite some respect in the German-speaking parts of Switzerland, most notably in the canton of Zurich, where is is considered a “Zuri-grape”.

It is also planted in Valais.

Cornalin

An ancient and indigenous alpine variety found only in Valais, Cornalin gives a wine that is fruity with a fine bouquet and intense purple-red color. The slightly rustic hint makes it a good companion for game dishes.

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.

Age appears to be best in four things--old wood best to burn, old wine to drink, old friends to trust, and old authors to read.

L. Bacon

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