Die einheimischen Trauben der Schweiz verstehen
Less than 2% of Swiss-made wines are exported, so it’s no wonder that the indigenous varieties can seem a little unapproachable, when we're selecting a swiss wine to drink, as we rarely see them on shelves or on menus outside of Switzerland.
Here’s a handy guide about four of the most planted indigenous varieties that you’ll spot on restaurant wine lists and in caves around Switzerland.
Chasselas
Style : white, dry wine, usually low alcohol and low acidity
Can be known as : Fendant in the Valais, Dorin in Vaud.
In the vineyard : high yielding, early ripening, which makes it great for the fresher alpine climates.
Pair with : Chasselas is very charming alongside Mont d’Or and fresh baguette, ideally on the side of a mountain, or in the summer, lake fish or trout is a great combination.
Extra info : Great examples of Chasselas have a good acidity, are delicate and floral and become more honeyed with nutty notes as they age. It’s known to reflect the terroir - the soil and and its surroundings - very well, which is why many wine enthuse about this variety. According to Swisswine.ch, Chasselas makes up 62% of all wine production in Vaud, showing what an important role it plays within Swiss wine drinking culture.
Dig deeper :
https://swisswine.ch/en/grapes/chasselas-en Swisswine.ch do a great summary with infographics.
https://www.ft.com/content/1feaa6bd-468a-4bea-9baa-4c9a031fb38c Jancis Robison explores how her preconceptions of Chasselas have changed in recent years.
Petite Arvine
Style : Can create both dry and sweet white wines, it's profile is citrusy, with tangy acidty and often a saline finish
In the vineyard : A more demanding grape in the vineyard, it performs well in sunny spots with good protection from the wine. It's susceptible to fungal infection such as botrytis as well as mildew. This grape buds early, and ripens late - nearly 1 month after Chasselas.
Pair with : Great with prawn and lobster dishes, the wine also works well with the unami flavours from capers or anchovies.
Extra info : The grape variety has been in Switzerland since the 1600s, although its origins are thus far untraceable. There's a whole village dedicated so the production of Petite Arvine - Fully, in the Valais.
Dig deeper :
https://www.sbb.ch/en/leisure-holidays/ideas/offer.html/tagesausflug/fully Check out SBBS page for what to see in Fully.
Humagne Rouge
Style : A dry red wine, silky tannings, notes of violet, smoke, with earthy notes such as bark, some wines have a similar nose to the aperitif Suze.
Can be known as : Broblanc in the Aosta Valley and Cornalin d'Aoste (not to be confused with Cornalin, below!)
In the vineyard : this wine can be grown in sunny vineyards and can thrive where the soils aren’t particularly fertile. The grapes are small and closely bunched.
Pair with : This goes with game and vegetable stews thanks to its earthy, aromas.
Extra info : This wine comes from a cross between a varietal in Aosta Valley and another unknown grape variety.
Cornalin
Style : A deep ruby coloured wine, black cherry and spicy clove notes with firm tannins. It can be drunk young but the tannins soften after a a couple of years.
Can be known as : Rouge du Pays
In the vineyard : Grown purely in the Valais, this vine is tricky to work with as its very susceptible to fungal diseases and was nearly abandoned by vignerons in the late 1900s as it was so tricky to manage.
Pair with : the wine has the body to match with rich Italian pasta dishes, such as slow cooked Ragu or game.
Extra info : The wine comes from a cross between two wines from the Valley d’Aosta, back in the 14th Century. Don’t confuse Cornalin d’Aoste with Cornalin. Cornalin d’Aoste is a synonym for Humange Rouge.