I love Swiss wine and have long rued that almost all of it is drunk by thirsty locals. So the best way to get to know these delectable bottles is to head to the source and base oneself in Lausanne.
Switzerland is much more than mountains, chocolates and watches. It’s wine too. Very good wine. But to try, you need to visit the country as little leaves its borders: just 2 per cent of all Swiss wine is exported.
The Swiss town of Vevey has staged a once-in-a-generation celebration of its winemakers, with fancy dress, alpine horns, cows and dancers kicking off a festival that dates back to the 18th century. The three-week Fête des Vignerons, which began in 1797, is held roughly every 20 years and on Thursday 5,500 locals donned costumes, wigs and makeup to take part in the gala opening
I was fortunate to attend a dinner in New York held by a group of Swiss vintners showing off modern viniculture from a country whose wines are so rarely written about - not from a lack of interest but from a lack of Swiss wines to write about.
In order to promote Swiss wines and the sommelier role, the Swiss sommeliers association launches the second edition of the "Swiss Sommeliers Challenge" aimed at helping viewers discover our best terroirs through video clips produced by sommeliers from around the world.
While the Swiss are the 4th largest wine drinkers in the world per capita they have to import 65% of the wine they drink.
The Swiss vineyards are the size of the Alsatian (150 sq.km.) however they are more difficult than the later to find in London (UK), in part because of some ill informed misconceptions.
Even the most devoted oenophile may be unfamiliar with the venerable local viticulture traditions that yield little-known but noteworthy wines.
The Landscape of Swiss Wine introduces readers to Switzerland’s wines and the extraordinary landscapes that give rise to them. Wine writer Sue Style explores how vine cultivation has shaped the landscape down the centuries, and introduces the reader to Switzerland’s best winemakers.
Pinot Noir Swiss style caught my heart – not for the first time – last week. I spent three days in wineries around the country tasting wines in the making, in barrels, mainly Pinot Noirs. Wonderful as it is to learn about wines by meeting them in their early, not fully formed days, tasting a very good wine once it is bottled and on the market is a greater pleasure.