Swiss Wine Regions

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.

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  • A (21)
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  • I (4)
  • J (2)
  • K (1)
  • L (10)
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  • R (13)
  • S (31)
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  • U (2)
  • V (22)
  • W (11)
  • Y (2)
  • Z (1)

The Wine Grapes of Switzerland

Lafnetscha

Here’s an obscure language lesson. The name Lafnetscha is derived from the local dialect. Because the grape is harvested early, it makes for a acerbic wine which should not be drunk too young. In the local dialect, the verb to drink is “gelafft”, so laff-nit-scha is drink-not-already (sort of). As to the grape, it is one of the oldest in from Haut-Valais. Almost identical to the Blachier. Please see Completer for more information.

Blatina

A red wine grape of Bosnia and Herzegovina.

Cabernet Sauvignon

A classic international variety, Cabernet Sauvignon is marginally cultivated in Geneva, Vaud, Valais and Ticino. Besides being vinified as a varietal, it is blended with other Bordeaux grape varieties, or with old Valais varieties.

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