The history of Swiss wines

Switzerland has a 2,000-year history of wine production. Monasteries played a big role in spreading winemaking in medieval times. However, Swiss wines lacked flavour and body. Imports, especially from France's Rhône Valley, became very popular. In the 1860s, phylloxera devastated Swiss vineyards. By the early 1900s, the area used for grape growing had been cut in half. With competition rising from other regions, Swiss winemakers lost interest in replanting vines.

By the end of the 20th century, Switzerland was worldwide recognized as a wine producer of quality wines, increasing further in the 21st century.

The grapes of Swiss wines

Today, over 240 grape varieties grow in Switzerland, contributing to its wine production. Pinot Noir, Chasselas, Gamay, and Merlot together make up nearly 3/4 of the grape harvest. Chasselas dominates as the main white wine grape, covering 1/3 of all vineyards nationwide. Yet its role may change as international grapes like Chardonnay and Sauvignon Blanc gain popularity though Chasselas names vary regionally.

Many grape varieties also grow well because of Switzerland's neighbours. For example, Riesling, Pinot Gris, Pinot Blanc, and Gewurztraminer come from Alsace and Germany. 

The terroir of wines from Switzerland

Switzerland covers nearly 41,500 square kilometres. Its size is similar to one-tenth of California. The country has three distinct geographical areas. The northwestern Jura Mountains mark the border, with scenic landscapes like La Côte. Most people live in the Central Plateau between Lake Geneva and Lake Constance, where major industries are located. The Alps dominate southern Switzerland, taking up 60% of the land area with towering peaks over 4,000 meters high.

Above 400 meters, Swiss vineyards stretch across terraces and steep slopes. This challenging landscape demands hard work and reflects tradition, giving the wine industry an attractive rustic feel. The terrain demands human labor, which raises production costs but strengthens the focus on quality. Quality and stating the amount of human labour needed,, helps to explain the high prices for Swiss wines.

Climates vary widely across Switzerland's dramatic landscape, shaping viticulture. For instance, the Valais region has high temperatures and abundant sunshine. Meanwhile, Ticino sees storms, heavy rain, and warm weather. These diverse conditions influence Swiss wine production.

Classifications of Swiss wines

France's wine system served as inspiration for Switzerland. Protected origin status highlights quality wines. Importance is placed on traditional practices and region traits. The Grand Cru system categorizes wines similarly to France's approach. Switzerland adopted Europe's framework to showcase each wine's distinct character through origin and history details.

Switzerland is not part of the European Union yet adopted the AOPs system. This led to multiple protected origins across its cantons, which are regions with local governments, laws, and constitutions. There are 26 cantons in Switzerland. While almost 90% of Swiss wines qualify for AOC status, its importance differs between cantons. Vaud and Valais offer a superior Grand Cru level for exceptional sites. Additionally, Vaud recognizes top wines with the prestigious Terravin award in gold and platinum.

In 1990, the Valais canton in Switzerland introduced a quality wine ranking system. It has three levels:

• Level I (Quality Wine) covers wines with specific origins. These wines' labels show the canton or area. There are strict rules for grape types, yields, growing, and making the wines. The wines go through taste and lab tests before selling. Some types in this level are Late Harvest, Auslese, and Ice Wine.
• Category II (Country Wine): These wines have slightly lower minimum must weights and higher yield limits than Category I. They are labeled by a broader geographic area.
• Category III (Wine): These are more basic wines with the lowest must weights, produced from grapes picked in the country.