Swiss Wine Regions

Wine Making

Carbon dioxide

The gas given off during fermentation which is responsible for the bubbles in sparkling wines.

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Carbonic Maceration

When whole bunches of grapes are allowed to ferment to produce an early-maturing wine style, such as Beaujolais.

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Carbonic maceration

A winemaking practice of fermenting whole grapes that have not been crushed.

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Cellaring

To age wine for the purpose of improvement or storage. Cellaring may occur in any area which is cool (12-15° Celsius).

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The Wine Grapes of Switzerland

Diolinoir

A new variety, Diolinoir was developed in 1970 at Pully (Vaud). When grown in favorable locations in Valais, it gives a fine, robust wine, rich in color and with good tannin content. It is a cross between Diolly and Pinot Noir.

Aligot

Originates from Burgundy and spread through France. Originally called “Plant du Rhin” when it was brought to Geneva in the early 1900’s, and is now something of a specialty in Geneva. It was also introduced into Valais as an alternative to Johannisberg, but it didn’t fare so well and today survives in only a few small areas in Unterwallis.

Blatina

A red wine grape of Bosnia and Herzegovina.

In vino veritas.

Pliny the Elder

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