Swiss Wine Regions

Wine Making


The charcoal that is burned into the inside of wine casks. To toast refers to that process. It also refers to the practice of drinking an alcohol beverage along with wishing good health or other good fortune.



The sorting of the grapes.



French for soil, the physical and geographical characteristics of a particular vineyard site that give the resultant wine its unique properties.



A tubular instrument for removing a sample from a cask or barrel. Also called a pipe.


The Wine Grapes of Switzerland


Developed in Germany by Prof. Müller (from Thurgau), this early maturing white grape variety is one of the principal white grapes cultivated in German-speaking Switzerland. Produces elegant, aromatic wines when grown in cool temperate climates. In warmer locations these qualities tend to be masked by a certain heaviness and lack of acidity.


Himbertscha is one of the rare indigenous white varieties from Haut-Valais, mostly at home in the vineyards of Visperterminen (Upper Valais). The name Himbertscha is said to come from a raspberry (himbeer in German) taste of the wine himbeerartigen. Jose-Marie Chanton who specializes in cultivating the old vines from Wallis makes this wine available under the quality label “Brantignon”. He also cultivates the Himbertscharebe, another “rediscovered” old Walliser white wine.


Durize is a red wine grape, possibly indigenous, grown in the Valais district of Switzerland

Tis better for pearls to pass through the lips of swine than good wine to pass through the lips of the indifferent!


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