Swiss Wine Regions

Wine Making

Ascorbic acid

A natural component found in wine that is sometimes added to prevent oxidation occurring. If ascorbic acid (Vitamin C) has been added, the wine label will show Antioxidant 300 added.

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Aging barrel

A barrel, often made of oak, used to age wine or distilled spirits.

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Alcohol

Ethyl alcohol (C2H5OH) is produced by the action of natural or added yeast on grape sugars during fermentation.

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Alternative wine closures

Various substitutes used in the wine industry for sealing wine bottles in place of traditional cork closures.

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The Wine Grapes of Switzerland

Muscat

A very ancient grape probably from Greece, Muscat Blanc is a delicate, difficult variety to cultivate. It is an aromatic specialty limited almost exclusively to Valais. Producing a fine, perfumed aperitif and dessert wine, Muscat Blanc should be served in its prime.

Regent

Regent is a very practical red grape. It matures early, is resistant to disease, needs little protection, and makes a decent wine. Cool.

Cabernet franc

Cabernet franc, one of the Bordeaux grapes, is a bit like the little brother of the Cabernet sauvignon grape. Cabernet franc is usually used for blending.

Wine is at the head of all medicines; where wine is lacking, drugs are necessary.

Talmud

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