At a time in which American wine drinkers are spoiled for choice, Swiss wine—which traces its origins back at least to Roman times—remains an enigma. Switzerland’s self-sufficient and insular nature accounts for this in part, as locals consume nearly 99% of the country’s 15,000 hectares worth of production each year. Price has traditionally presented another hurdle, as Switzerland’s relative wealth, combined with the labor-intensive nature of its Alpine viticulture…
Change has come glacially, but now is the time to explore these Alpine imports.
At first glance, Switzerland’s four official languages, six primary wine regions, 26 political cantons, and 62 appellations take some work to wrap your mind around. But the important things to know are fairly straightforward: the Valais and Vaud — mostly French-speaking and in country’s sunny southeast — produce glorious pinot noir and refreshing chasselas that represent almost all of what we see of Swiss wine in the U.S. These are followed by a smattering of whites and reds from the Three Lakes district just above that and then the many little denominations of the north-easternmost region, known plainly as German-speaking Switzerland. There is also Ticino, extending into the Italian boot, ably if curiously meeting this part of the country’s thirst for merlot.
The 2016 Gamay “La Mourziere” is more proof of the sensational quality being cranked out by our quartet of SWISS growers. Clean, bright, dynamic, classic Gamay scent and flavors wrapped in this delicious wine that is a perfect companion to a multitude of dishes. So light on its toes but with an athletic posture that
Wine & Spirits Decades of high tariffs kept the country’s wine producers from exporting abroad. But at long last, Swiss bottles are popping up on menus and merchants’ shelves. By Anthony Giglio on February 07, 2017 Any adventurous skier who has the temerity to take four cable cars from the Swiss resort village of Verbier
To all: We drank the Cornalin “Les Bernunes” 2014 from Caloz this evening with total satisfaction. This red gained strength and depth throughout the course of the meal. Beautiful color; racy, alpine aromas that move to smoky, meaty, Syrah-like (northern Rhone locale); long finish, very fresh with spice and licorice components; starts simple, clean but
After a couple of days in the Alto Piemonte and the Canavese, Neal crossed over the mountains via the Gran San Bernardo pass to visit our growers in the Valais in Switzerland … herewith his initial comments: “We arrived in the Valais on Tuesday evening, I introduced our newest colleague, Ross Mattis, to the traditions