Grape table

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 fine wine, low in tannin with a slightly wild character that is ideal with game dishes.

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.

A classic international variety, Cabernet Sauvignon is marginally cultivated in Geneva, Vaud, Valais, and Ticino. With changing climate there are growers, at least in Zurich, planting Cabernet Sauvignon. Besides being vinified as a varietal, it is blended with other Bordeaux grape varieties, or with old Valais varieties.

A new variety, Diolinoir was developed in 1970 at Pully (Vaud). When grown in favorable locations in Valais, it gives a fine, robust wine, rich in color and with good tannin content. It is a cross between Diolly and Pinot Noir.

This is the variety that produces all the Beaujolais wines. Later-ripening than Pinot Noir, Gamay is very widespread in the western, French-speaking part of Switzerland. But it is in Geneva that it has become the dominant red variety. Produced as a varietal in Geneva or blended with Pinot Noir in Vaud (Salvagnin) and Valais (Dôle), Gamay produces lively, light wines with vivacious aromas of freshly picked red fruits. These wines are best consumed young

A new variety (Gamay x Reichensteiner), developed in 1970 at Pully (Vaud), Garanoir ripens early. Can give interesting blends with Gamay, Gamaret, or sometimes Pinot noir.

Imported from the Bordeaux region, Merlot has found a second home in Ticino where it performs extremely well. Later-ripening than the other main Swiss varieties, it is hardly present in other areas. Merlot red wines are racy, tannic, and richly colored. A white wine from this black grape, commercialized as Merlot Bianco, gives quite interesting results and is increasingly popular with producers and consumers alike.

Genetic studies have revealed that Pinot Noir is probably one of the two ancestors (the other being the humble Gouais) of some of the most important vines cultivated in Europe today. It is certainly a particularly ancient variety, and originally from Burgundy. Pinot Noir, with its associated clones, is found all over Switzerland, but it is only in the eastern region that it dominates production. It is either produced as a varietal or blended with other grapes. These blends are known as Salvagnin in Vaud and Dôle in Valais. Depending on where it is grown, it can produce a wine that is either light and fruity, or rich and full-bodied.

A classic red grape variety transplanted from the Côtes-du-Rhône area, Syrah is still somewhat of a rarity here and is grown mainly in Valais and on well-exposed slopes. It produces a spicy, deeply colored, elegant tannic wine that ages well. Some Swiss Syrah wines have been winning international awards for in recent years.

One of three Arvine grape varieties, Petit Arvine has smaller berries than its siblings. Produces wine with a nice bouquet and low acidity.

A vigorous and adaptable vine from Burgundy, Chardonnay grows pretty much everywhere that wine is made. Although production is not so high in Switzerland, award-winning wines have come out of Geneva, Valais, and Neuchâtel.

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.

A very ancient grape probably from Greece, Muscat Blanc is a delicate, difficult variety to cultivate. It is an aromatic specialty limited almost exclusively to Valais. Producing a fine, perfumed aperitif and dessert wine, Muscat Blanc should be served in its prime.