Swiss Wine Regions

Swiss Wine Vintage 2010

Grape leaves in the sun

Early opinion of the 2009 Swiss wine vintage was “promising”, but by the end of the year the federal agriculture department near Nyon officially declared it as “excellent” for both quality and quantity.

For most of Switzerland the weather played nice. The early budding in spring, helped by a hot and dry June, led to quick flowering. A dry late summer and early fall helped the grapes mature well, and the weather stayed friendly for the harvest.

There were some problem patches: for example a 15-minute hail storm in July in the La Côte region damaged some vine parcels. But generally the good season made up for it, with the nearly 15,000 hectares of vines in Switzerland yielding 1.1 million hectoliters, 35,000 more than the previous year.

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

Humagne Rouge

An alpine red variety that is a specialty in Valais, this vine is no relation to the similarly named Humagne Blanche. Humagne Rouge is a hardy, late ripening grape whose planted surface has increased largely during the last 20 years. It produces a fine wine, low in tannin with a slightly wild character that is ideal with game dishes.

Auxerrois blanc

A clone of the prolific Pinot Noir, Auxerrois blanc is a close cousin of Pinot blanc. It comes from the county of Auxerrois, and is best known from Alsace.

Go thy way, eat thy bread with joy, and drink thy wine with a merry heart.

Ecclesiastes

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