Swiss Wine Regions

Wild Time in Switzerland

Swiss autumn colors and wine glassWhen the leaves on the Swiss hillsides start flaunting their autumn color, there’s a snug pleasure in burrowing into an old sweater (jumper) and passing the evening with good friends, keeping the chill out by lingering over a cheerful meal and a bottle of wine. Autumn is “wild” time in Switzerland, which means hunting season, and that means game meat is on the table. At this time of year the restaurants and markets around Switzerland start offering venison, wild boar, hare, wild fowl, as well as wild mushrooms, red cabbage, chestnuts, and Spätzle*. The portions are big, the fare heavy, and the sauces heady. So what kind of Swiss wine goes with it?

Most wines are made to accompany food and Swiss wines are no exception. A good combination adds to the pleasure of a meal, with the sum of parts being greater than the whole. While there are no hard rules for pairing wine with food, a few guidelines can be helpful. A good starting point is: drink the wine that tastes good to you with the meal. Another tip that can lead to pleasant surprises is: if having one of the Swiss regional specialties have a regional wine. After all, they did grow up together.

The main goal of food and wine pairing is balance: neither the food nor the wine should overpower the other, and on the food side of the equation sauces count. The characteristics that should balance include the intensity of flavor as well as acidity, sweetness and body. Since this article is focusing on game, we are usually trying to match full, heavier dishes, often fatty and with strong sauces, such as the “Pfeffer” style dishes (pepper stew). Tannins help cleanse the palate so a Gamaret or a robust Pinot noir barrique is a good choice. This is also a perfect time to try one of the Swiss Syrah wines, some of which have been winning international awards these past few years.

Other good Swiss wine and game-meat combination's include Syrah from the Swiss Rhone Valley matched with Wild boar. Delicate pink prime cuts of venison deserve elegant fine wines like a Blauburgunder Auslese (Pinot noir selection). For braised meats and roasts, how about a Dole, Merlot (Ticino), Cornalin or Humagne rouge (a specialty of Valais).

Pairing Swiss wine to game birds can be a challenge because they can easily be overpowered. In Switzerland they do not tend to "Oak" their Chardonnay, so a Swiss Chardonnay or a Pinot gris is a good choice for a white wine. For the red wines, pinot noir offers flavor without the overpowering tannins. A bit of sweetness can work well with pheasant, partridge or wild duck, so Rieslings, Pinot Gris, or Gewurztraminer could be interesting.

The above mentioned Rieslings, Pinot Gris, or Gewurztraminer would also be a good wine match for spicy sauces containing fruit.

*Noodles or small dumplings made from eggs, flour, and salt

The Wine Grapes of Switzerland

Amigne

Amigne was brought to Switzerland by the Romans. This grape can also produce a Sauternes-like late harvest wine. These wines are ready to drink in two to three years, but some can be aged.

Merlot

Imported from the Bordeaux region, Merlot has found a second home in Ticino where it performs extremely well. Later-ripening than the other main Swiss varieties, it is hardly present in other areas. Merlot red wines are racy, tannic and richly colored. A white wine from this black grape, commercialized as Merlot Bianco, gives quite interesting results and is increasingly popular with producers and consumers alike.

Marsanne Blanche

Originally from the steep slopes of the Côtes-du-Rhône, the Marsanne blanche grape found its way up the Rhone to Valais in Switzerland, and is known here under the name of Ermitage (or Hermitage).

Wine is bottled poetry

Robert Louis Stevenson

Swiss Alps, cows, wine bottle and large clock face in Bern, Switzerland

Fine Swiss Wine

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