Swiss Wine Regions

Wine Tasting

Texture

A tasting term for the mouthfeel of wine on the palate.

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Thin

Lacking in body, depth and flavor.

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Toasty

Describes a flavour derived from oak. Also a character that develops in some sparkling wines.

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Transparency

The ability of a wine to clearly portray all unique aspects of its flavor-fruit, floral, and mineral notes. The opposite would be a wine in which flavors are diffused and thoroughly integrated.

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The Wine Grapes of Switzerland

Fendant

Fendant is a protected designation and may only be used in Valais for wines made from the Chasselas grape. In contrast to its native France, where it wasn’t too successful as a wine grape, the Chasselas shines in Switzerland.

Cabernet Sauvignon

A classic international variety, Cabernet Sauvignon is marginally cultivated in Geneva, Vaud, Valais and Ticino. Besides being vinified as a varietal, it is blended with other Bordeaux grape varieties, or with old Valais varieties.

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.

To eat, to drink and to be merry.

Ecclesiates

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