Swiss Wine Regions

B

Blanc de Blancs

Meaning white from white this is a sparkling wine made from 85% or more of a white-skinned grape variety, usually Chardonnay.

Blanc de Noir

Meaning white from black this is a white or slightly pink sparkling wine made from 85% or more of a dark-skinned grape variety, usually Pinot Noir.

Bland

Wine-tasting term used to describe a wine that lacks any discernible character, though not necessarily having any particular wine faults.

Blend

Mixing of two or more grape varieties, vintages or locations to increase quality, complexity or maintain consistency.

Blind tasting

Tasting and evaluating wine without knowing what it is.

Bodega

A Spanish wine cellar. Also refers to a seller of alcoholic beverage.

Body

A term used to express the weight of a wine. Full-bodied describes a wine (generally one that is higher in alcohol) with fullness of flavor in the mouth.

Botrytis cinerea

Another name for the botrytis cinerea mold that can pierce grape skins causing dehydration. The resulting grapes produce a highly-prized sweet wine, generally dessert wine.

Bottle

A bottle is a small container with a neck that is narrower than the body and a mouth. Modern wine bottles are nearly always made of glass because it is nonporous, strong, and aesthetically pleasing.

Bottle age

Maturation and ageing in bottle imparts mature, mellow characters that increase the complexity, quality and overall harmony of wine.

Bottle fermentation

A method of producing sparkling wine where secondary fermentation occurs in bottles. The wine is then transferred to a pressure tank where it is mixed, filtered, then bottled.

Bottle shock

Also known as bottle-sickness, a temporary condition of wine characterized by muted or disjointed fruit flavors. It often occurs immediately after bottling or when wines (usually fragile wines) are shaken in travel. After several days the condition usually disappears.

Bottle variation

The degree to which bottled wine of the same style and vintage can vary.

Bouquet

Describes the complex aromas a wine develops after time spent in the bottle. Generally not applied to young wines.

Box wine

Wine packaged in a bag usually made of flexible plastic and protected by a box, usually made of cardboard. The bag is sealed by a simple plastic tap.

Brandy

A liquor made from distilled wine. It is often the source of additional alcohol in fortified wine.

Brettanomyces

A wine spoilage yeast that produces taints in wine commonly described as barnyard or band-aids.

Bright

Describes a wine that has high clarity and very low levels of suspended solids.

Brilliant

Perfectly clear wine with no suspended particles. Brilliance can be an indicator of wine quality, except in premium red wine, where some crust or sediment can be expected to form after bottle maturation.

Brix

A measure of the sugar concentration in juice or wine.

Brut

Unsweetened or very dry. Brut is sometimes used as a generic term for sparkling wines, usually of dubious quality. Not to be confused with Brut de Brut.

Brut Cremant

A dry sparkling wine that leaves a full, creamy, round mouthfeel.

Brut de Brut

A term used to describe sparkling wine that is fermented to absolute dryness containing no residual sugar.

Bulk fermentation

A method of producing sparkling wine in large stainless steel tanks as opposed to in the bottle. This process offers good quality, consistent wines.

Bung

A stopper used to seal a bottle or barrel. Commonly used term for corks.

Burnt wine

Another name for Brandy, a liquor made from distilled wine. It is often the source of additional alcohol in fortified wines.

Butt

An old English unit of wine casks, equivalent to about 477 litres (126 US gallons/105 imperial gallons).

C

Calcareous

Calcareous soils are alkaline, composed of calcium carbonate.

California cult wines

Certain California wines for which consumers and others pay higher prices than those of Bordeaux’s First Growths (Premiers Crus).

Canopy

The above-ground parts of the vine, especially the shoots and leaves.

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

Sauvignon blanc

One of the classic grapes of France, Sauvignon blanc is planted in most wine regions of the world. It produces a wide range of wine styles.

Muscat Ottonel

Muscat Ottonel is a member of the Muscat family. Used for dry wines in Alsace and Hungary, and dessert wines in Austria and Croatia. In Switzerland it is usually used for light, dry wines. It’s parentage is believed to be the Muscat de Saumur and Chasselas.

Muscat Blanc à Petits Grains

The Muscat Blanc à Petits Grains, is one of the oldest grape varieties still around. It’s linked to the Anathelicon moschaton grape used by the Ancient Greeks, and the Apiane grapevines of the Romans. A white grape, it’s a member of the Muscat family. The name comes from its small berry and tight clusters. it’s called Muscat Canelli in Valais, but also goes under lots of names: Muscat Blanc, Moscato Bianco, Muscat de Frontignan, Muscat de Lunel, Muscat d'Alsace, Muskateller, Moscatel de Grano Menudo, Moscatel Rosé and Sárgamuskotály. Theoretically a white grape, the Muscat Blanc à Petits Grains can also produce berries that are pink or reddish brown.

He who loves not wine, women and song remains a fool his whole life long.

Martin Luther

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