Switzerland

Switzerland is best known for its chocolate, watches, banks and tourism, but this little country also produces some great wines. The wide range of flavours and styles reflects the incredible variety found in exposure, soil composition and the micro-climates of Switzerland's numerous vineyards. Getting to know Swiss wines means discovering these subtle differences in terroir and taste.

Vineyards have been cultivated in Switzerland since the Roman era, even though certain traces can be found of a more ancient origin. Today, approximately 75% of Swiss wine is produced along Lake Geneva in Valais, Vaud (Lavaux), Geneva, and south and south east of the lake along the Rhône valley. Other vineyards can be found around Lake Neuchâtel in the west, in Ticino, south of the Alps and in northern, north eastern and eastern Switzerland, mainly in the Rhine valley. Total vineyard surface is approximately 37,000 acres with a production of over 34 million gallons, of which around 48% are white grape varieties and 52% are red grape varieties. These include the Chasselas (called Fendant in Valais) and Pinot Noir. The Merlot is the main variety produced in Ticino.