Swiss Wine Regions

Wine Making

T budding

A technique that permits grafting of different grape varieties onto existing rootstock in a vineyard.

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Tartaric acid

It lowers the pH of fermenting must preventing undesirable bacteria, and acts as a preservative after fermentation, and adds tartness to the finished wine.

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Tartrates

Harmless potassium bitartrate crystals that may form (often on the cork) from the tartaric acid naturally present in wine.

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Stoving wine

A production method of artificially mellowing wine by exposing it to heat.

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The Wine Grapes of Switzerland

Humagne Rouge

An alpine red variety that is a specialty in Valais, this vine is no relation to the similarly named Humagne Blanche. Humagne Rouge is a hardy, late ripening grape whose planted surface has increased largely during the last 20 years. It produces a fine wine, low in tannin with a slightly wild character that is ideal with game dishes.

Mondeuse

An old red grape variety well known in neighboring Savoie, Mondeuse is a rarity found in scattered plots in Chablais (Vaud).

Chardonnay

A vigorous and adaptable vine from Burgundy, Chardonnay grows pretty much everywhere that wine is made. Although production is not so high in Switzerland, award-winning wines have come out of Geneva, Valais and Neuchâtel.

Wine is made to be drunk as women are made to be loved; profit by the freshness of youth of the splendor of maturity; do not await decrepitude.

Theophile Malvezin

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