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

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).

Nobling

Nobling is a cross between Silvaner and Chassalas from Staatliches Weinbauinstitut at Freiburg. It’s being tested in Valais and can be found in retail.

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.

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