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Switzerland > General > Flashcards

General Flashcards

1
Q

Common vinification technique, virtually absent in Germany and Austria, often utilized in Swiss whites to combat high acidity

A

Malolactic Fermentation

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2
Q

bisses

A

Steep channels to funnel mountain water for irrigation

  • Built in Switzerland since the middle ages
  • Climate is very dry - in some areas, expecting 1/3 the rainfall of Bordeaux
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3
Q

Four French-speaking cantons that produce wine

A
  • Valais
  • Vaud
  • Genève
  • Neuchâtel
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4
Q

Switzerland

Top four producing cantons

A
  • Valais
  • Vaud
  • Genève
  • Ticino
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5
Q

Ticino specialty

Main red grape

A

Merlot

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6
Q

Oeil-de-Perdrix

A
  • Sparkling rosé of Pinot Noir
  • Neuchâtel (W, N of Vaud)
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7
Q

Sylvaner

Swiss synonym

A

Johannisberg

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8
Q

Valais

River

A

The Rhône River

(northernmost appellation!)

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9
Q

Fendant

A

Local synonym for Chasselas in Valais

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10
Q

Dôle

A

Blend of Pinot Noir and Gamay

  • min 85% comb
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11
Q

Vins de Glacier

A
  • Maderized wine of Rèze grapes stored in high-altitude soleras
  • Specialty of the Valais (Vin Jaune-like)
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12
Q

Gwäss

A

Gouais Blanc in Valais

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13
Q

Savagnin

Two synonyms

A
  • Heida
  • Païen
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14
Q

Marsanne

Valais synonym

A

Ermitage

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15
Q

Pinot Gris

Valais synonym

A

Malvoisie

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16
Q

Flétri

A

Wines made from raisinated grapes

17
Q

Where is Vin du Glacier aged?

A

The Val d’Annivers

(above Sierre)

18
Q

Charte Grain Noble ConfidenCiel

A

Charte Grain Noble ConfidenCiel

  • “Seal of Quality” for traditional sweet wines
  • Created in 1996
  • Some 30 producers banded together to encourage tradition of great wines from vine-dried grapes. These producers sign a charter agreeing to respect rules whose key points are to:
    • Traditional Valais grapes planted in the best areas, from vines at least 15 years old:
      • Petite Arvine, Ermitage, Johannisberg, Amigne, Paien and Malvoisie
    • Leave grapes to develop a high level of natural sugar in the must (min 130 degrees Oechslé, without adding sugar)
    • Let the wines mature a min 12 months in wood (casks or barrels)
    • The Grain Noble ConfidenCiel is given only after an internal tasting session by the group, which retains wines judged sufficiently worthy
19
Q

Switzerland

Five main wine producing cantons

A
  • Valais 5100 ha
  • Vaud 3900 ha
  • Geneva 1300 ha
  • Ticino 1000 ha
  • Neuchâtel 600 ha
20
Q

Valais AOC

9 Grands Crus

A
  • Fully
    • Petite Arvine, Ermitage (Marsanne), Gamay, Syrah
  • Saillon
    • ​Petite Arvine, Humagne Rouge, Cornalin, Syrah
  • Leytron
    • Chasselas, Humagne Blanc, Humagne Rouge, Cornalin
  • Chamoson
    • Johannisberg(Silvaner), Petite Arvine, Pinot Noir, Syrah
  • ​​Vétroz
    • Chasselas, Gamay, Pinot Noir, Amigne
      • Pinot Noir and Gamay may be bottled individually, and as Dole to be labelled as ‘Grand Cru’
      • Chaptalization prohibited for white varietals
    • Min. 7,000 vines per hectare
    • Amigne de Vétroz Sweetness Indicators (required from the 2005 vintage forward):
      • One bee (Sèche/Trocken): 0-8 g/l residual sugar
      • Two bees (Légèrement Douce/Halb Süss): 9-25 g/l of residual sugar
      • Three bees (Douce/Süss): 25+ g/l of residual sugar
  • ​​Conthey
    • ​Fendant, Pinot Noir, Chardonnay, Cornalin, Gamay
      • Min. 8,000 vines/ha
  • Ville de Sion
    • Chasselas, Ermitage(Marsanne), Dole, Syrah
      • Pinot Noir and Gamay may not be bottled individually, and be labelled ‘Grand Cru’
  • Saint-Léonard
    • Chasselas, Pinot Noir
  • Sierre
    • Petit Arvine, Ermitage(Marsanne), Cornalin, Syrah
21
Q

Valais

Number of Grand Crus

A

9 Grand Crus

W to E

  • Fully
    • Petite Arvine, Ermitage (Marsanne), Gamay, Syrah
  • Saillon
    • Petite Arvine, Humagne Rouge, Cornalin, Syrah
  • Leytron
    • Chasselas, Humagne Blanc, Humagne Rouge, Cornalin
  • Chamoson
    • Johannisberg(Silvaner), Petite Arvine, Pinot Noir, Syra
  • ​​Vétroz
    • Chasselas, Gamay, Pinot Noir, Amigne
      • Pinot Noir and Gamay may be bottled individually, and as Dole to be labelled as ‘Grand Cru’
    • Chaptalization prohibited for white varietals
    • Min. 7,000 vines per hectare
    • Amigne de Vétroz Sweetness Indicators (required from the 2005 vintage forward):
      • One bee (Sèche/Trocken): 0-8 g/l residual sugar
      • Two bees (Légèrement Douce/Halb Süss): 9-25 g/l of residual sugar
      • Three bees (Douce/Süss): 25+ g/l of residual sugar​​
  • Conthey
    • Fendant, Pinot Noir, Chardonnay, Cornalin, Gamay
    • Min. 8,000 vines/ha
  • Ville de Sion
    • Chasselas, Ermitage(Marsanne), Dole, Syrah
      • Pinot Noir and Gamay may not be bottled individually, and be labelled ‘Grand Cru’
  • Saint-Léonard
    • Chasselas, Pinot Noir
  • Sierre
    • Petit Arvine, Ermitage(Marsanne), Cornalin, Syrah
22
Q

Amigne de Vétroz

Sweetness indicators

A

Sweetness Indicators (required from the 2005 vintage forward):

  • One bee (Sèche/Trocken): 0-8 g/l rs
  • Two bees (Légèrement Douce/Halb Süss): 9-25 g/l rs
  • Three bees (Douce/Süss): 25+ g/l rs
23
Q

Valais

Grand Cru for Pinot Noir and Chasselas only

A

Saint-Léonard

  • Fully
    • ​Petite Arvine, Ermitage (Marsanne), Gamay, Syrah
  • Saillon
    • Petite Arvine, Humagne Rouge, Cornalin, Syrah
  • Leytron
    • Chasselas, Humagne Blanc, Humagne Rouge, Cornalin
  • Chamoson
    • Johannisberg (Silvaner), Petite Arvine, Pinot Noir, Syrah
  • Vétroz
    • ​Chasselas, Gamay, Pinot Noir, Amigne
    • Pinot Noir and Gamay may be bottled individually, and as Dole to be labelled as ‘Grand Cru’
    • Chaptalization prohibited for white varietals
    • Min. 7,000 vines per hectare
    • Amigne de Vétroz Sweetness Indicators (required from the 2005 vintage forward):
    • One bee (Sèche/Trocken): 0-8 g/l residual sugar
    • Two bees (Légèrement Douce/Halb Süss): 9-25 g/l of residual sugar
    • Three bees (Douce/Süss): 25+ g/l of residual sugar
  • Conthey
    • Fendant, Pinot Noir, Chardonnay, Cornalin, Gamay
    • Min. 8,000 vines/ha
  • Ville de Sion
    • Chasselas, Ermitage (Marsanne), Dole, Syrah
    • Pinot Noir and Gamay may not be bottled individually, and be labelled ‘Grand Cru’
  • Saint-Léonard
    • Chasselas, Pinot Noir
  • Sierre
    • Petit Arvine, Ermitage (Marsanne), Cornalin, Syrah
24
Q

Valais

Grand Cru that permits Johannisberg

A

Chamoson

  • Johannisberg (Silvaner), Petite Arvine, Pinot Noir, Syrah

W to E

  • Fully
    • ​Petite Arvine, Ermitage (Marsanne), Gamay, Syrah
  • Saillon
    • Petite Arvine, Humagne Rouge, Cornalin, Syrah
  • Leytron
    • Chasselas, Humagne Blanc, Humagne Rouge, Cornalin
  • Chamoson
    • Johannisberg (Silvaner), Petite Arvine, Pinot Noir, Syrah
  • Vétroz
    • Chasselas, Gamay, Pinot Noir, Amigne
      • Pinot Noir and Gamay may be bottled individually, and as Dole to be labelled as ‘Grand Cru’
      • Chaptalization prohibited for white varietals
    • Min. 7,000 vines per hectare
    • Amigne de Vétroz Sweetness Indicators (required from the 2005 vintage forward):
      • One bee (Sèche/Trocken): 0-8 g/l residual sugar
      • Two bees (Légèrement Douce/Halb Süss): 9-25 g/l of residual sugar
      • Three bees (Douce/Süss): 25+ g/l of residual sugar
  • Conthey
    • Fendant, Pinot Noir, Chardonnay, Cornalin, Gamay
    • Min. 8,000 vines/ha
  • Ville de Sion
    • Chasselas, Ermitage (Marsanne), Dole, Syrah
      • Pinot Noir and Gamay may not be bottled individually, and be labelled ‘Grand Cru’
  • Saint-Léonard
    • Chasselas, Pinot Noir
  • Sierre
    • Petit Arvine, Ermitage (Marsanne), Cornalin, Syrah
25
Q

Valais

4 of the 9 Grand Cru that permits Petite Arvine

A

Fully, Saillon, Chamoson, Sierre

W to E

  • Fully
    • ​Petite Arvine, Ermitage (Marsanne), Gamay, Syrah
  • Saillon
    • Petite Arvine, Humagne Rouge, Cornalin, Syrah
  • Leytron
    • Chasselas, Humagne Blanc, Humagne Rouge, Cornalin
  • Chamoson
    • Johannisberg (Silvaner), Petite Arvine, Pinot Noir, Syrah
  • Vétroz
    • Chasselas, Gamay, Pinot Noir, Amigne
      • Pinot Noir and Gamay may be bottled individually, and as Dole to be labelled as ‘Grand Cru’
      • Chaptalization prohibited for white varietals
    • Min. 7,000 vines per hectare
    • Amigne de Vétroz Sweetness Indicators (required from the 2005 vintage forward):
      • One bee (Sèche/Trocken): 0-8 g/l residual sugar
      • Two bees (Légèrement Douce/Halb Süss): 9-25 g/l of residual sugar
      • Three bees (Douce/Süss): 25+ g/l of residual sugar
  • Conthey
    • Fendant, Pinot Noir, Chardonnay, Cornalin, Gamay
    • Min. 8,000 vines/ha
  • Ville de Sion
    • Chasselas, Ermitage (Marsanne), Dole, Syrah
      • Pinot Noir and Gamay may not be bottled individually, and be labelled ‘Grand Cru’
  • Saint-Léonard
    • Chasselas, Pinot Noir
  • Sierre
    • Petit Arvine, Ermitage (Marsanne), Cornalin, Syrah
26
Q

Year Charte Grain Noble ConfidenCiel was created

A

1996

  • “Seal of Quality” for traditional sweet wines
  • 30 producers encourage tradition of vine-dried grapes sign a charter
  • Traditional Valais grapes, best areas, min 15 yo vines
    • Petite Arvine, Ermitage, Johannisberg, Amigne, Paien, Malvoisie
  • min 130 Oechslé, w/o adding sugar
  • min 12 mo wood (casks or barrels)
  • Internal tasting
27
Q

Charte Grain Noble ConfidenCiel

  • “Seal of Quality” for what style of wines?
  • For what region?
  • How many members?
  • Permitted grapes?
  • Min Oecshlé?
  • Min aging?
A

Charte Grain Noble ConfidenCiel

  • Traditional sweet wines
  • Valais
  • 30 producers
  • Amigne, Ermitage, Johannisberg, Malvoisie, Paien, Petite Arvine
  • min 130 degrees Oechslé, without adding sugar
  • min 12 months wood
28
Q

Charte Grain Noble ConfidenCiel

Permitted grapes

A

Petite Arvine, Ermitage, Johannisberg, Amigne, Paien, Malvoisie

  • “Seal of Quality” for traditional sweet wines
  • 30 producers encourage tradition of vine-dried grapes sign a charter
  • Traditional Valais grapes, best areas, min 15 yo vines
  • min 130 Oechslé, w/o adding sugar
  • min 12 mo wood (casks or barrels)
  • Internal tasting
29
Q
A

Switzerland (3 decks)

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