Micro-organisms that produce the enzymes which convert sugar into alcohol. In fermentation of grapes, yeast produces primarily ethanol and small quantities of higher alcohols and esters that give a wine its individual character
Yeast
Glossary by Letter
The Wine Grapes of Switzerland
Bernarda
An old vine, but you won’t find it for sale anymore. However it’s being experimented with by Jean Nicollier (I’m searching for more references). The Bernarda is a Prié blanc from the Val d’Aosta that may have come into Switzerland over the St. Bernhard pass, and hence the name.
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.
Pinot Gris
Called Malvoisie in Valais, this grape has nothing to do with any of the Malvoisie varieties of the Muscat family and is another of the mutations of Pinot Noir. A vine grown in many of the Swiss areas, in Valais, Pinot Gris produces a fine sweet late harvest wine with honey overtones.
Wine improves with age - I like it the older I get.
Anonymous
