With a pragmatic approach and a knack for quality, the Swiss are producing a startling range of award winning wines. The mountains, trees a and lakes of this small country, not to mention, train tracks, tourists and banks, don’t leave much room, yet arranged neatly into the country like tools on a Swiss Army knife there are 15’000 ha of vineyards. Swiss farmers with typical Swiss efficiency are applying both traditional and modern methods to bring wine to a sophisticated market.

Chasselas  is the reigning Queen of grapes in Switzerland, though changing tastes and market pressure is getting more Chardonnay planted.  The leading red grape is Pinot noir, which is called Blauburgunder in the German-speaking areas. These grapes account for most of the wine made in Switzerland. Recent interest by some farmers, supported by and adventurous Swiss wine consumer, has lead to indigenous grapes being reestablished. Some are found only in Switzerland, including Heida, Gwäss (Gouais Blanc), Himbertscha, Humagne Rouge, and Eyholzer Roter.

The diversity of Switzerland’s culture, dramatic landscapes, fine food and modern infrastructure is reflected in the eclectic assortment of Swiss wine making  both Switzerland and Swiss wine worth exploration.