Swiss Wine Regions

Wine Tasting


A wine affected by the presence of acetic acid is said to be volatile, or to have volatile acidity (v.a.). In small amounts, this can contribute to complexity, but in excess it gives wine a slightly sour, vinegary edge.


Waiter’s friend

A popular type of corkscrew used commonly in the hospitality industry.



An alcoholic beverage made from the fermentation of unmodified grape juice.


Wine fault

Undesirable characteristics in wine caused by poor winemaking techniques or storage conditions.


The Wine Grapes of Switzerland

Chénin blanc

The versatile “Pinot de la Loire” produces some fine wine in Valais. Like the Chasselas, it provides a neutral canvas for the winemaker’s art and terroir. Originating in the Loire valley of France, it has no relation or similarity to Pinot blanc.

Marsanne Blanche

Originally from the steep slopes of the Côtes-du-Rhône, the Marsanne blanche grape found its way up the Rhone to Valais in Switzerland, and is known here under the name of Ermitage (or Hermitage).


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.

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


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