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

Rèze

Rèze is an extremely rare white variety found only in Valais. Not often produced as a varietal, Rèze is blended with other Vieux Plants of Valais. Rèze was also used to make the historic “vin des glaciers”, an amber colored wine produced in Val d’Anniviers using the solera technique.

No longer done today, one method in the past was to store Rèze in larch wood barrels, which gave the wine resinous flavor similar to the Greek Retsina, and masking some grape flavor.

Sauvignon blanc

One of the classic grapes of France, Sauvignon blanc is planted in most wine regions of the world. It produces a wide range of wine styles.

Humagne Blanche

Only planted in Valais today, Humagne blanche* is another of the very old Swiss grapes, probably brought in by the Romans. Having a high iron content, and supposedly health-giving properties, this wine was decreed a “health wine” (Krankenwein) for centuries. The old written documents in which this wine is referred to as vinum hum-anum date from the 12th and 14th Centuries. It’s also called Kinderbettenwein or baby crib wine. I’ll bet those kids didn’t have much to cry about.

*no relation to the Humagne Rouge

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