Swiss Wine Regions

Wine Making

Stoving wine

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

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Sulfites

Compounds (typically: potassium metabisulfite or sodium metabisulfite) which are added to wine to prevent oxidation and microbial spoilage.

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Spinning cone column

Machine used to reduce the amount of alcohol in a wine.

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Split

A wine bottle that holds approximately 6 oz (175-187 mL) or one-fourth the equivalent of a typical 750 mL bottle; a single-serving.

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The Wine Grapes of Switzerland

Amigne

Amigne was brought to Switzerland by the Romans. This grape can also produce a Sauternes-like late harvest wine. These wines are ready to drink in two to three years, but some can be aged.

Weisser Burgunder

See: Pinot Blanc

Gamay

This is the variety that produces all the Beaujolais wines. Later-ripening than Pinot Noir, Gamay is very widespread in the western, French-speaking part of Switzerland. But it is in Geneva that it has become the dominant red variety. Produced as a varietal in Geneva or blended with Pinot Noir in Vaud (Salvagnin) and Valais (Dôle), Gamay produces lively, light wines with vivacious aromas of freshly picked red fruits. These wines are best consumed young

Drink wine, and you will sleep well. Sleep well and you will not sin. Avoid sin, and you will be saved. Ergo, drink wine and be saved.

Medieval German saying

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