Swiss Wine Regions

Wine Making

Sulfites

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

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Sulphur dioxide (SO2)

Used since Roman times to preserve, disinfect and reduce oxidation in wines. It is referred to on food and wine labels as Preservative (220) added.

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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

Riesling

A classic German white variety, Riesling (or Petit Rhin) is rare in Valais but does produce good results on the favorable schistose soils around Sion.

Freisamer

The Freisamer plays more of a role in Graubünden but has a small presence in a few other cantons. It’s a hybrid of Silvaner x Pinot gris, developed in Freiburg in the Breisgau region. A temperamental grape that puts great demands on the type of soil and location—do I hear you say “terroir”?—it’s been trying to make a name for itself since the sixties but hasn’t really taken off.

Cabernet franc

Cabernet franc, one of the Bordeaux grapes, is a bit like the little brother of the Cabernet sauvignon grape. Cabernet franc is usually used for blending.

He who loves not wine, women and song remains a fool his whole life long.

Martin Luther

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