Swiss Wine Regions

Swiss Cuisine

While influenced by neighboring France, Italy and Germany, Swiss cuisine has regional specialties not found anywhere else.

Wild Time in Switzerland

Swiss autumn colors and wine glassWhen the leaves on the Swiss hillsides start flaunting their autumn color, there’s a snug pleasure in burrowing into an old sweater (jumper) and passing the evening with good friends, keeping the chill out by lingering over a cheerful meal and a bottle of wine. Autumn is “wild” time in Switzerland, which means hunting season, and that means game meat is on the table. At this time of year the restaurants and markets around Switzerland start offering venison, wild boar, hare, wild fowl, as well as wild mushrooms, red cabbage, chestnuts, and Spätzle*. The portions are big, the fare heavy, and the sauces heady. So what kind of Swiss wine goes with it? Read more »

Züri Geschnetzeltes

(pronounciation: Zsur-ē-Gshnetz-lets)

A satisfiying speciality of Zürich , Züri Geschnetzeltes is a ragout made with veal, a white wine sauce and mushrooms. It is traditionally served with Rösti (Swiss Hash Browns). There are variations with onions, parsley, lemon zest, etc...

As to which wine, well, in that battle I claim neutrality. One side opts for one of the elegant Swiss white wines such as a Pinot grigio or Grüner Veltliner. The other side prefers the subtle Blauburgunder (Pinot noir). In either case you won't have trouble finding one made locally. Read more »

Gasthaus Bad Osterfingen

The Gasthaus Bad Osterfingen is a large Inn and small wine producer in Schaffhausen (which is close to Zurich). This county restaurant has a beautiful garden, cozy “Säli”, an Art Nouveau banquet room, and two “Bauernstil”, or country style rooms : a “Stüblli”, and a tasting room.

Have a designated driver, it is not easily accessible with public transport. Read more »

The Wine Grapes of Switzerland

Muscat

A very ancient grape probably from Greece, Muscat Blanc is a delicate, difficult variety to cultivate. It is an aromatic specialty limited almost exclusively to Valais. Producing a fine, perfumed aperitif and dessert wine, Muscat Blanc should be served in its prime.

Arvine

Another delivery from Rome, there are actually three Arvine grape varieties, only two used for wine production: Grand Arvine, with the larger berries, and Petit Arvine, with the, you guessed it, smaller berries. The unloved Arvine brune has faded from the scene. Grand Arvine gets criticized for displaying little character, whereas the Petit Arvine tends to have a fuller bouquet and lower acidity. In blind tasting, Petit Arvine generally kicks ass against its plumper brother. Arvine is also an excellent grape for late harvest wine, which can be cellared.

Vieux Muscat du Pays

A very old small berry Valais grape, difficult to cultivate. It is an aromatic specialty limited almost exclusively to Valais. Some clone or mutation of the Muscat is grown on almost every continent.

Wine is at the head of all medicines; where wine is lacking, drugs are necessary.

Talmud

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