Swiss Wine Regions

Wine Tasting

Herbaceous

An aroma related to vegetative or grassy characters. Some reds, notably under-ripe Cabernet Sauvignon (a distinct tomato-leaf smell), and some whites (Sauvignon blanc’s asparagus and capsicum flavors, for example) are described as “herbaceous”.

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Hard

A tasting term for a wine that contains too much tannin and is therefore unpleasant. Hard wines sometimes can be improved by aging.

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Finish

A tasting term for the lingering aftertaste after a wine has been swallowed.

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Firm

Term referring to a taste sensation caused by tannins - usually noticeable at the back of the mouth.

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The Wine Grapes of Switzerland

Regent

Regent is a very practical red grape. It matures early, is resistant to disease, needs little protection, and makes a decent wine. Cool.

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.

Bondola

An indigenous and ancient red grape from Ticino, Bondola has slightly higher acidity and lower alcohol, and produces a good simple table wine, often called Nostrano.

Cabernet will rape you and pinot noir seduces you. ... Cabernet will throw you down and rip your clothes off, and pinot noir subtly convinces you to take them off yourself.

Old French Saying

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