Switzerland Wine Notes — 11/11/2008

At first sight Switzerland would seem to be an odd wine country. Even low lands are high and temperatures look too low for viticulture. But special sites tell a different story. These are steep terraced vineyards facing due south, warmed by Lake Geneva or hot winds known as ‘Foehn’.

Grapes & Wines

Chasselas is the main white grape, but this large bunched, large berried grape is no Riesling. In France it goes into basic wines like Edelzwiker or is eaten.

Petite Arvine, Amigne, Humagne Blanc and Reze are rare ‘one off’ white grapes. Petite Arvine and Amigne make super Vendage Tardive, there are also desert wines made from dried grapes.

Alsace varieties such as Gewürztraminer, Riesling, Pinot Gris & Muscat do well when in good sites.

Marsanne, Roussane, Viognier, Chardonnay & Sauvignon Blanc. Results are very encouraging.

Pinot Noir: Some, especially in Valais, are doing a very good job, but most offerings are weedy, acid and light. Pinot is difficult, perhaps it’s the clones.

Syrah: The surprise is, that this can be very good. The Valais is hot and dry enough. The best are forceful, on the herby side rather than robust, but they are good news and could become big news.

Cabernet, Merlot and ‘Bordeaux’ blends, sometimes with local grapes can be good. Cornalin and Humagne Rouge are good local reds.

See the tours we do to Switzerland

The Regions

Valais: The...

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