Swiss Wine Regions

The Wine Grapes of Switzerland

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

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.

Pinot Noir

Genetic studies have revealed that Pinot Noir is probably one of the two ancestors (the other being the humble Gouais) of some of the most important vines cultivated in Europe today. It is certainly a particularly ancient variety, and originally from Burgundy. Pinot Noir, with its associated clones, is found all over Switzerland, but it is only in the eastern region that it dominates production. It is either produced as a varietal or blended with other grapes. These blends are known as Salvagnin in Vaud and Dôle in Valais. Depending on where it is grown, it can produce a wine that is either light and fruity, or rich and full-bodied.

Wine is a peep-hole on a man.

Alcaeus

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