Swiss Wine Regions

Wine Making

T budding

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

Tags:

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.

Tags:

Tartrates

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

Tags:

Stoving wine

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

Tags:

The Wine Grapes of Switzerland

Pinot Gris

Called Malvoisie in Valais, this grape has nothing to do with any of the Malvoisie varieties of the Muscat family and is another of the mutations of Pinot Noir. A vine grown in many of the Swiss areas, in Valais, Pinot Gris produces a fine sweet late harvest wine with honey overtones.

Müller-Thurgau

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.

Goron de Bovernier

Goron de Bovernier is a red grape, which according to José Vouillamoz is probably a natural hybrid of Cornalin du Valais and an unknown variety. The grape gets its name from the municipality of Bovernier, in Valais. Small quantities are still found in lower Valais.

Water for oxen, wine for kings.

Spanish Proverb

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