Swiss Wine Regions

Wine is good for you

Wine has long been valued for its medicinal benefits - it figures in almost all the remedies recorded by Hippocrates, from a general antiseptic to cooling fevers. The grape has been part of the triumvirate of good throughout the middle ages, and the triumvirate are those benevolent institutions: the church, hospitals, and vineyards.

The church, some of them at least, had a tradition of helping the poor, and hospitals are one way of helping, which is why many of the first hospitals were in fact started by, and were part of, Monasteries . Most of them also had the tradition of making life comfortable for their members, and wine, in addition to its medicinal uses, was both enjoyable and profitable. This symbionic relationship was well established by the time of the Barefooted Monastery near Zurich. First documented in 1247, the monastery was renamed "Holy Spirit Hospital" in 1293.

Wine's medicinal and financial properties were also the reason secular hospitals maintained extensive wine cellars. Again, this was true later in the century when the house of "Zähringer" founded the "Hospital of the poor," in the Zurich region.

The Wine Grapes of Switzerland

Kerner

Named after local poet and physician, Justinus Kerner, the Kerner grape was hybridized in 1929 in Lauffen in the Württemberg region. A hybrid of the white Riesling and the red Trollinger (Schiava grossa), it resembles the Riesling in character. It is being vinified in limited quantities in Valais, but its future in Valais dosen’t look too bright. It continues to do well in Germany, and on a smaller basis in Austria and Italy.

Chasselas

In contrast to its native France where it wasn’t too successful as a wine grape, the Chasselas shines in Switzerland. Basically neutral in character, it reflects the nuances of the terroirs where it’s grown. Chasselas may be one of the first grape varieties ever cultivated and is one of, if not the dominant wine grapes grown in Switzerland.

Gamay

This is the variety that produces all the Beaujolais wines. Later-ripening than Pinot Noir, Gamay is very widespread in the western, French-speaking part of Switzerland. But it is in Geneva that it has become the dominant red variety. Produced as a varietal in Geneva or blended with Pinot Noir in Vaud (Salvagnin) and Valais (Dôle), Gamay produces lively, light wines with vivacious aromas of freshly picked red fruits. These wines are best consumed young

Alcohol, if taken in sufficient quantities, can give one the illusion of drunkenness.

Oscar Wilde

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