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

Planscher

Planscher belongs to a group of grapes that do well in the Alpine regions of Italy and in Valais, Switzerland. An ancient white wine grape vine once found in the Rhone valley, it was close to being extinct. Today small amounts of Planscher grow in Visperterminen, Canton Valais.

Vieux Muscat du Pays

A very old small berry Valais grape, difficult to cultivate. It is an aromatic specialty limited almost exclusively to Valais. Some clone or mutation of the Muscat is grown on almost every continent.

Bernarda

An old vine, but you won’t find it for sale anymore. However it’s being experimented with by Jean Nicollier (I’m searching for more references). The Bernarda is a Prié blanc from the Val d’Aosta that may have come into Switzerland over the St. Bernhard pass, and hence the name.

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