Switzerland COPY Flashcards
1
Q
Name the main grape varieties of Geneva, Switzerland
A
Chasselas (Perlan) and Aligote, Gamay
2
Q
Name the main grape variety of Ticino, Switzerland
A
Merlot
3
Q
Name the main grape variety of Vaud, Switzerland
A
Chasselas (Dorin)
4
Q
What is the varietal AOC for Chasselas in Vaud?
A
Dorin
5
Q
Name the two grand Cru sites in the Vaud region of Switzerland
A
Dezaley and Calamin white wines mainly from Chasselas
6
Q
What % of wine, produced in Switzerland is exported?
A
1% of total production
7
Q
Is chaptalisation permitted for Swiss wines?
A
Yes
8
Q
Name the main areas of Swiss wine production 3 total
A
Valais, Vaud, Geneva, produce over 75% of all Swiss wine
9
Q
Name the main white grape of Switzerland
A
Chasselas Also called: In Valais- Fendant In Geneva- Perlan In Vaud- Dorin
10
Q
What grape is Dorin from?
A
Chasselas from Switzerland also known as Perlan
11
Q
Describe Chasselas wine
A
A romantically neutral with low acidity and strong mineral flavours that develop richness and complexity as they age.
12
Q
Describe Dole wine from the Vaud region in Switzerland
A
A local Red wine made from a blend of Pinot Noir and Gamay
13
Q
Name the main grape varieties of Valais, Switzerland
A
Pinot Noir and Gamay, Chasselas
14
Q
History- Switzerland
A
Long production, where local demand outstripped supply. Wealthy economy so subsequent high prices.
15
Q
Trade- Switzerland
A
Before EU opened markets importation of white wine banned from Switzerland. Wine must now compete on an open market; high production costs, strength of Swiss economy and local demand puts the export price of Swiss wine very high.
16
Q
Viticulture- Switzerland
A
Suitable land in short supply. Vines planted on steep, south facing slopes of the upper Rhone and Lake Geneva. No mechanisation, production is expensive because wages are high. High yields. Main grapes are Pinot Noir and Chasselas.
17
Q
Vinification- Switzerland
A
Similar to surrounding countries. Chaptalisation permitted. Wines tend to have low acidity due to chosen varieties, use to malolactic and harvesting very ripe grapes. Oak not often used.
18
Q
Valais
A
Upper Rhone Valley, mainly Chasselas. Dole produced which is a blend of Pinot Noir and Gamay. Some local varieties grown producing unique wines.
19
Q
Vaud
A
Slopes of Lake Geneva. Chasselas grown, showing mineral characters when young, developing richness and complexity with age. Gamay grown for red and rose.
20
Q
Ticino
A
Italian speaking area in southern Switzerland. Merlot grown in two main styles; light and fruity or rich, black berry fruits and toasty oak.
21
Q
Geneva
A
Vineyards surrounding the city of Geneva. Chasselas dominates, many new plantings of international varieties. Lake Geneva offers a warm microclimate and prevents frost risk.
22
Q
Switzerland
A
small, alpine country in central Europe beginning to look outwards into the greater world of wine. Annual wine production is steady at more than a million hl/26.4 million gal from about 15,000 ha/37,050 acres of often spectacular vineyards. The majority of these are in the western, French-speaking part of the country, Suisse romande. There are also extensive vineyards all over eastern, German-speaking Switzerland (or Ostschweiz), and many vineyards in Ticino, the Italian-speaking south of Switzerland (or Svizzera italiana). The country is divided into 26 cantons, of which all produce some wine. For many years, Swiss wine labelling lacked the discipline applied to the north in Germany or the controls imposed to the west in France, but from the early 1990s a controlled appellations system was applied with increasing rigour, initially in French-speaking Switzerland. Since controls on wine imports were relaxed in the mid 1990s (and disappeared altogether in 2006), the Swiss wine industry has been forced to up its game, replacing much of the light, white, and relatively neutral wine that was once the norm with serious offerings of both colours. chasselas is the principal white grape variety and, when well vinified, it can express well the country’s diversity of soils and climates. The Valais has a clutch of interesting indigenous varieties and some increasingly sophisticated red wines are made in all Swiss wine regions, particularly Ticino and Graubünden. Switzerland is able to supply only 40% of domestic consumption; 60%, mainly red wine, has to be imported.
23
Q
Switzerland- History
A
Seeds from wild vines of the Neolithic age, between 3000 and 1800 bc, have been found at St-Blaise in Neuchâtel, and recent findings of a significant amount of vitis pollen in deposits below a lake near Sion in the Valais, as well as grape pips and pedicels at the Iron Age archaeological site of Gamsen near Brig in the Haut-Valais, suggest that winemaking already existed c.800–600 bc, before the roman era. In the Middle Ages, vine-growing spread under monastic influence, notably that of the Cistercians, who planted the original Dézaley vines in Vaud. As elsewhere, medieval wines were thin, acid, and often helped by the addition of honey and other flavourings. In the 17th century, Swiss vignerons were already feeling the effects of wine imports from hotter climes, notably from further down the rhône Valley. Switzerland was far more seriously affected by the viticultural catastrophes of the late 19th century (downy mildew, phylloxera, powdery mildew) than most other wine-producing countries. Between 1877 and 1957 the total Swiss vineyard declined by 60% from 33,000 to 12,500 ha/30,890 acres, a decrease encouraged by competition from cheaper imported wines, increasing industrialization, and development of the all-important lakesides. In the mid 20th century, clonal selection and fertilizers were harnessed with particular enthusiasm in attempts to increase productivity from Switzerland’s relatively inconvenient, expensive-to-work vineyards. More recent developments in both vineyard and cellar are concerned with quality.
24
Q
Climate- Switzerland
A
Although Switzerland is on a particularly suitable latitude for wine production, between 45 and 47 degrees, a high proportion of the country is simply too high. However, the country’s lakes and the föhn, a local wind which warms up sizeable portions of the south of the country, particularly Graubünden in the upper Rhine Valley, enable full grape ripening to take place in many valleys and on lakesides. And in the Valais in the south west, the upper Rhône Valley, sunshine is so dependable (an average of more than 2,000 hours a year, rising sometimes to more than 2,500 hours) that vineyards can be as high as 750 m/2,460 ft, and some, such as Visperterminen, reach 1,150 m above sea level. The Valais is sheltered by the alps and, like south east Switzerland, benefits particularly from the föhn, but it can be dry and irrigation with mountain water is sometimes necessary. Most Swiss wine regions have an annual rainfall of between 500 and 1,800 mm/19.5–70 in a year, the wettest region being Ticino, which suffers violent but short (hail) storms and is also the hottest with average July temperatures of more than 21 °C/70 °F. Elsewhere, average July temperatures are between 17.5 and 20 °C, there is good day–night temperature variability, and winter temperatures in the vineyards rarely fall below danger level for vines. The Valais is most at risk.
25
Viticulture- Switzerland
The slope, as steep as 90% in places, and, in some regions, rainfall make soil erosion many Swiss vine-growers’ prime concern. terraces are common in Switzerland’s steep vineyards, and cover crops are increasingly common. Sophisticated mechanization is possible only on some of the flatter vineyards on the plain, or on some of the terraces of eastern Switzerland. A wide variety of training methods are used, including cordon, gobelet, guyot, tendone (in Ticino), and the Swiss German speciality taille à l’onglet designed to protect the vines against spring frost danger there. Elaborate monorail systems, and sometimes even helicopters may be used to transport equipment and, at harvest, grapes. Many vine-growers sell their grapes direct to négociants or co-operatives. yields are nationally restricted, according to Switzerland’s somewhat microscopic unit of measurement, to 1.4 kg/sq m for Chasselas grapes and 1.2 kg/sq m for red and superior white grapes, quite generous allowances although some cantons, such as those of eastern Switzerland and Geneva, Neuchâtel, and the Valais, apply their own stricter limits, and national average yields are about the same as in France. The most common viticultural problems are downy mildew, powdery mildew, botrytis bunch rot, soil erosion, and occasional spring frost in the east of the country. Switzerland’s most famous viticultural research stations are at wädenswil in German-speaking Switzerland and changins at Nyon in Suisse romande.
26
Winemaking- Switzerland
The essential stylistic difference between Swiss wine and that of neighbouring Germany and Austria is that acidity is seen as an evil rather than a virtue and malolactic conversion is routinely practised. The resulting softness in Swiss wine is emphasized by the additional alcohol provided by chaptalization. This prefermentation sugar addition has been almost de rigueur for many Swiss wines, although the practice is unnecessary in much of the Valais and the Rhine Valley, and is declining elsewhere. Ordinary wines may have their alcohol content increased by up to 3%, although Swiss consumers are increasingly favouring lighter, drier wines. Swiss presses, made by Bucher and Sutter, are known throughout the winemaking world, and are put to particularly effective work in their native land, where the aim is to extract as much juice as possible from the country’s precious grapes with only the gentlest of pressure from an inflatable membrane. destemming is the norm and some form of carbonic maceration is often employed for German-speaking eastern Switzerland’s red wines. As elsewhere, barrel maturation has become increasingly popular for Swiss reds in general. Switzerland has several pink wine specialities: white wines made from Pinot Noir and/or Gamay grapes such as the Valais’s dôle Blanche. Œil de Perdrix, ‘partridge eye’, is made only from Pinot Noir, originally in Neuchâtel, while Gamay provides rosé. Federweisser (sometimes Federweiss) or weissherbst are respectively white or rosé wine made from dark-skinned grapes in German Switzerland, where schillerwein is a local rosé made from both red and white grapes. blending once played a much more important part in the Swiss wine industry than it does now. Before the practice was banned in 2005, Swiss wine merchants depended on imported wines, particularly deeply coloured red ones, to add bulk to many of their less expensive blends, and although Switzerland remains outside the eu, its controlled appellations are in some instances stricter than those of the EU.
27
Vine Varieties- Switzerland
Switzerland’s most planted grape variety is now Pinot Noir, or Blauburgunder as it is known by German speakers, planted on 29% of the country’s vineyard land. chasselas, or Gutedel in German, is the most planted white variety with 27%. In the Valais it is called Fendant, a name used until the late 19th century in Vaud where wines have since then been sold under their geographical appellations. Dorin in Vaud and Perlan in Geneva are brand names introduced in the late 20th century with mitigated success. The conveniently early-ripening müller-thurgau, in Dr Müller’s native land erroneously still known as Riesling–Silvaner or Riesling-Sylvaner, is the most common white grape variety in German Switzerland, having substantially replaced the historic räuschling vine, particularly around Zurich just south of the German border. Other white grape varieties include, in decreasing order of importance, chardonnay, which can be elegant in the cantons of Neuchâtel and Geneva, and richer in Vaud and the Valais; silvaner, whose wines, fuller bodied than Chasselas, are sold as Johannisberg in the Valais; pinot gris, called Malvoisie in the Valais, and pinot blanc; Arvine, the Valais’ most revered indigenous variety (see below); sauvignon blanc, notably in Geneva canton; and savagnin blanc, known in the Valais as Heida, especially high up at Visperterminen, and its pink and aromatic variant Gewurztraminer; and Marsanne, also known as Ermitage, exclusive to the Valais. Other red wine grapes include gamay, Switzerland’s second most widely planted dark-skinned variety, which is widely planted in Vaud, the Valais, and Geneva; merlot, reigning in Ticino to such an extent that it accounts for 80% of production; and syrah, which can produce respectably ripe wine in sheltered parts of the Valais. The northern Ticino speciality Bondola has largely been replaced by Merlot. A number of quite popular crosses have been developed since 1965 at changins as suitable for Switzerland’s very particular growing conditions: Charmont and Doral (both Chasselas × Chardonnay); gamaret and garanoir (both Gamay × reichensteiner); and, a Valais speciality, Diolinoir (Robin Noir × Pinot Noir). Garanoir is today the country’s fourth most planted red wine grape. But of most interest to students of ampelography is the Valais’ rich collection of a dozen ancient indigenous varieties, each with substantial body, ageing potential, and its own whiff of history: the dry or sweet amigne, mainly in Vétroz; the powerfully scented and complex arvine; the elegant humagne blanche; the almost extinct rèze; the local rarities of the Haut-Valais Lafnetscha and Himbertscha; and, among dark-skinned varieties, the noble and historical Rouge du Pays, today more usually known as cornalin, and the powerful humagne rouge, both initially originating from the neighbouring aosta valley in Italy; Rouge de Fully (or Durize) and Eyholzer Rote are even rarer; completer is Graubünden’s indigenous white wine grape.
28
The Wine Regions- Switzerland
Swiss wine country is divided into six main regions, in decreasing order of importance: Valais, Vaud, German-speaking Switzerland, Geneva, Ticino, and Trois-Lacs (Neuchâtel). The country’s emerging Appellation Contrôlée system is applied by each canton individually.
29
Valais
The 5,000 ha/12,500 acres of productive vineyards of this south western canton produce 40% of every Swiss vintage. Concentrated on the south-facing slopes of the sunny upper Rhône Valley, the region is known as ‘the California of Switzerland’. Many of these beautiful vineyards are terraced with historic dry-stone walls into so-called tablars, horizontal slices of vineyard cut into the mountainside, farmed as a part-time activity by 20,000 smallholders. Typical of what they produce is the ubiquitous fendant (made from the Chasselas grapes which cover one-quarter of the vignoble), and medium-weight reds labelled either Pinot Noir or dôle, a blend in which Pinot Noir must dominate the Gamay element, and up to 15% of other varieties may be included. (Dôle Blanche is a pale rosé made from a blend of Pinot Noir and Gamay grapes, with the permitted inclusion of up to 10% white wine in the final blend.) Some of the most concentrated Silvaners, sold here as johannisberg, come from particularly well-favoured sites at Chamoson. arvine of Fully is accorded the greatest respect, however, for its exotic intensity; while Cornalin (or Rouge du Pays) and Humagne Rouge (confusingly known as Cornalin in Aosta) make some of Switzerland’s most characterful reds. Fine, sweet, late-harvest wines, made from Amigne, Ermitage (Marsanne), Malvoisie (Pinot Gris), and Arvine picked in November and December, can easily reach 20% potential alcohol. They may be described as flétri, or withered, a reference to partial raisining on the vine. In 1996 a few dozen of the best producers, introduced a strict quality charter Grain Noble ConfidenCiel. Wines made from such indigenous varieties as Rouge de Fully (Durize), Lafnetscha, Himbertscha, or Rèze are curiosities, the last featuring historically in the vin des glaciers from the Val d’Anniviers above Sierre. Superior Valais producers include Marie Thérèse Chappaz, Jean-René Germanier, Domaine des Muses, and Didier Joris.
30
Vaud
Switzerland’s second most important wine canton is also in French Switzerland, round the northern shore of Lake Geneva, or Lac Léman (almost everything has at least two names in Switzerland). The canton’s six wine regions are La Côte, Lavaux, and Chablais on the north shore of Lake Geneva, Les Côtes de l’Orbe on the plain between lakes Geneva and Neuchâtel, Bonvillars on Lake Neuchâtel, and Vully on Lake Morat. The canton’s eight appellations encompass the six regions as well as two grands crus: Dézaley in the commune of Puidoux and Calamin in the commune of Epesses. Chasselas accounts for 70% of the production from about 3,800 ha/9.390 acres, although, under the influence of the Vaud’s varied soils, its character can vary from almost insultingly innocuous to an almost pouilly-fumé-like steeliness. In La Côte, the aromatic floral notes of the variety itself tend to dominate the wines. In Yvorne, Aigle, Bonvillars, and Calamin the mineral character of individual soils can easily dominate the fruit, while Dézaley and St-Saphorin often manage to demonstrate both fruit and minerals. A little Chardonnay and Pinot Gris are also grown here. Red wines, especially Gamay, are a speciality of La Côte. Salvagnin, a designation accorded by a special tasting panel, approximates to a Vaud version of the Valais’ Dôle, although it can be made from Pinot Noir or Gamay or both. Similarly, Terravin is a Chasselas whose quality has a local seal of approval. Many of Switzerland’s largest négociants are based here. In 2002 some of the best producers including Domaine La Colombe, Pierre-Luc Leyvraz, and Blaise Duboux created the quality-oriented association Arte Vitis to promote Vaud’s terroirs.
31
Geneva
The 1,400 ha/3,460 acres of vineyards around the city at the south western end of the lake are much flatter than those of the Valais and Vaud and benefit from good sunlight, those next to the lake often escaping spring frost danger. Chasselas dominates white wine production, Riesling–Sylvaner (Müller-Thurgau) is on the wane, while all manner of newcomers, including Chardonnay, Aligoté, Sauvignon, Sémillon, and Kerner, have become popular. In reds, Gamay clearly dominates and is particularly successful here, whether as a well-structured red, a primeur, or a rosé. Pinot comes second, closely followed by gamaret, planted extensively in recent years (120 ha by 2012). garanoir, Merlot, and even Cabernet Sauvignon are increasingly popular with growers and consumers alike. This was the birthplace of Switzerland’s burgeoning controlled appellations. Reliable producers include Jean-Michel Novelle of Le Grand Clos, Domaine Grand Cour, and Domaine Les Hutins.
32
Neuchatel
Only 600 ha/1,480 acres of the ancient calcareous soils, on the well-situated south-facing slopes above Lake Neuchâtel, grow vines, but with characterful results. Pinot Noir and Chasselas as usual. The pale pink Pinot Œil de Perdrix is a Neuchâtel invention, as is the Chasselas non filtré (unfiltered) released on the third Wednesday in January following the harvest. This was the first canton to restrict yields.
33
Eastern Canons
In the 17 German-speaking cantons of Switzerland are 2,600 ha/6,425 acres of vines, ranging from 0.2 ha in Nidwald to more than 600 ha in the canton of Zürich. Schaffhausen, effectively an outcrop into south baden in Germany, has nearly 500 ha of vines. Here in eastern Switzerland nearly 80% of production is red wine, particularly the rot-resistant Mariafeld and 2–45 clones of Blauburgunder (Pinot Noir) and, to a lesser extent, the crosses Gamaret and Garanoir developed locally at the changins viticultural research station. Räuschling is once again gaining ground in Limmatal and on the shores of the lake south of Zürich, where Blauburgunder is often labelled Clevner. Riesling–Sylvaner (Müller-Thurgau) is the dominant white grape variety of eastern Switzerland, while Completer is a local speciality of Bündner Herrschaft near the border with Austria and Liechtenstein in Graubünden, where a small quantity of sweet Freisamer and serious red wine, mainly Blauburgunder, is also produced. Donatsch, Fromm, Gantenbein, and Schlossgut Bachtobel are some of the most effective producers.
34
Italian Speaking Switzerland
There are just over 1,000 ha/2,470 acres of vineyard in the southern canton of Ticino, and barely 30 ha over the border with Graubünden in the Italian-speaking Mesolcina Valley. This makes Ticino Switzerland’s fourth most important wine canton, and 80% of its production is of the Bordeaux red variety Merlot, imported in 1906. Here, vineyards lower than 450 m/1,475 ft are sunny enough to ripen this variety, although higher vineyards may have to concentrate on Pinot Noir. Merlot del Ticino can be relatively light or, from well-sited vineyards and carefully vinified, often using new oak, can be a serious challenge for fine red bordeaux. The pale yellow Merlot Bianco, made from gently pressed black-berried Merlot, has become quite popular. Sopraceneri, north of Monte Ceneri, is an important wine region of which the local red grape variety Bondola is a speciality. It tends to be included in the rustic local version of ‘house wine’ called Nostrano, or ‘ours’, as opposed to Americano, which may include the hybrids and american vines still representing 7% of total production here. Some of the most interesting producers are Castello Luigi, Guido Brivio, Daniel Huber, Kopp von der Crone Visini, Werner Stucky, and Christian Zündel.
35
Other Cantons- Switzerland
The German-speaking but central canton of Bern has more than 200 ha/495 acres of vines, mainly on the north shore of Lake Bienne, although there are some vines on the Thunersee west of Interlaken. On the southern shores of Lake Neuchâtel are 100 ha of mainly Chasselas and Pinot Noir in the canton of Fribourg, most of them on the north shore of Lake Morat. The Swiss canton of Jura also has a few hectares of vines.
36
Johannisberg
Valais name for fuller-than-average dry white wine made from silvaner grapes in switzerland.
37
Fletri
French term used to describe grapes which have been dried, or partially dried, before fermentation to increase the sugar content. It is used most commonly in switzerland and occasionally in the Valle d’aosta.
38
Vin des Glaciers
Also known as Vin du Glacier, or Gletscherwein in German, ‘glacier wine’, is a local speciality in the Val d’Anniviers near Sierre in the Valais in switzerland. The white wine, traditionally made of the now obscure Rèze vine, comes from communally cultivated vines and is stored at high elevations in casks refilled just once a year on a solera system. The resultant product is deliberately maderized and valued for its rarity.
39
Schillerwein
Pink wine speciality made by co-fermenting red and white grapes or must in the württemberg region in Germany. The term is also used in German switzerland but the grapes have to come from the same vineyard.
40
Completer
ancient white grape variety grown in Graubünden in eastern switzerland. The wine produced—distinctive, pungent, acidic, and full bodied—is a speciality of Bündner Herrschaft. dna profiling at davis showed in 2004 that Completer is one of the parents of lafnetscha. Subsequently, a few vines of Completer discovered among Lafnetscha vines supported this parentage and the unanticipated presence of Completer in the Valais.
41
Amigne
rare Swiss white grape variety and a speciality of Vétroz in the Valais used for dry, semi-dried on the vine, and sweet wines. dna profiling has established that Amigne is a likely grandchild of petit meslier, an almost extinct variety of Champagne. The wine produced is either a powerful dry white with distinctive linden aromas or a sweet wine with flavours of citrus fruits and bitter almonds.
42
Petit Arvine
also known as Petite Arvine, the finest of the indigenous grape specialities of the Valais in switzerland. The wines tend to be nervy with considerable extract and, often, a vague suggestion of grapefruit and salt. Wines vary in sweetness between dry, mi-flétri, and downright sweet. Switzerland had 158 ha/390 acres of this grape by 2012.
43
Major Wine- Producing Cantons of Switzerland?
Valais, Vaud, Geneva, Neuchâtel, Ticino
44
Vaud- Regional Appellations (as of 2009 Vintage)
- Lavaux AOC
Communes: Epesses, Villette, Lutry, St-Saphorin, Chardonne, Montreaux, Vevey
Grand Crus: Dézaley AOC, Calamin AOC
- La Côte AOC
Communes: Morges, Aubonne, Perroy, Féchy, Mont-sur-Rolle, Tartegnin, Coteau du Vincy, Bursinel, Vinzel, Luins, Begnins, Nyon
- Chablais AOC
Communes: Aigle, Villeneuve, Yvorne, Ollon, Bex
- Vully AOC
- Côtes de l'Orbe AOC
- Bonvillars AOC
45
Vaud- AOC Regulations
- Regional AOC: 90% of the grapes must originate in the stated AOC.
- Regional AOC with added mention of commune: 60% of the grapes must originate in the stated commune.
- Grand Cru AOC: 90% of the grapes must originate in the AOC, and the wine has a minimum must weight five degrees (Öchsle) higher than that required for the surrounding AOC region. Grand Cru wines must be vintage-dated.
- Sélection de Grains Nobles, Vendange Tardives, and Vin Doux Naturel are authorized categories for the Vaud AOCs
46
Vaud "Premier Grands Cru" (debuted 2012)
- Premier Grand Cru status in Vaud is awarded to individual wines based on Chasselas, Gamay, Pinot Noir, and Merlot.
- Production and bottling must occur in Vaud.
- Vintage-dating is mandatory.
- Hand-harvesting is required, and all fruit for the wine must be harvested from the same "terroir."
- Minimum Must Weight:
Chasselas: 75° Öchsle
Gamay: 80° Öchsle
Pinot Noir, Merlot, Gamaret, Garanoir: 85° Öchsle
- Minimum Vine Age: 7 years
- Maximum Yields:
Chasselas: 0.8 liters per square meter
Gamay, Pinot Noir, Gamaret, Garanoir, Merlot: 0.64 liters per square meter
- Maximum Vineyard Density: 6,000 vines per hectare
When all criteria are met wines can be presented to Commission des Premiers Grands Crus for a decision.
47
Vaud- Traditional Appellations
- Dorin (Chasselas)
- Salvagnin
Blend: Min. 10% Pinot Noir, Min. 50% Gamay, Min. 20% Gamaret and/or Garanoir
48
Geneva- Subregions
- Mandement
Communes: Choully, Peissy, Peney, Bourdigny, Russin, Dardagny, Satigny, Bellevue, Genthod, Collex-Bossy,
Céligny
- Entre Arve et Rhône
Communes: Soral, Bardonnex, Avully, Cartigny, Chancy, Troinex, Veyrier
- Entre Arve et Lac
Communes: Hermance, Anières, Collonge-Bellerive,Corsier, Cologny, Jussy, Choulex
49
Geneva- Cantonal AO and AOC Regulations of 1988
- AOC
AOC Geneva
AOC Premier Cru (21) - La Feuillee, Château de Collex, Coteau de Bossy, Coteau de Bourdigny, Rougemont, Coteau de Choully, Coteau de Dardagny, Coteau de Genthod, Coteau de Lully, Coteau de Piessy, Coteau de Peney, Coteau des Baillets, Cotes de Landecy, Côtes du Russin, Domaine de l'Abbaye, Mandement de Jussy, Coteau de Chevrens, Château du Crest, Coteau de Choulex, Coteau de la Vigne Blanche, Grand Carraz.
AOC Grand Cru - Awarded by an officially elected tasting panel, cuvée by cuvée, year by year. Grand Cru is awarded to the individual wines.
- AO
These appellations of origin can either be very general in nature, indicating that the wine comes from anywhere in the canton (for example Gamay de Genève) or be specific to a particular district (for example Pinot Noir de Dardagny).
50
Geneva- AOC Grape Varieties
White: Chasselas, Chardonnay, Pinot Gris, Pinot Blanc, Müller-Thurgau.
Red: Pinot Noir, Gamay, Gamaret, Garanoir, Merlot, Cabernet Sauvignon, Cabernet Franc.
51
Neuchatel- Subdivisions
La Béroche
Communes: Vaumarcus, La Béroche, Bevaix. (On Lake Neuchâtel)
The Coast
Communes: Cortaillod, Boudry, Auvernier, Neuchatel. (On Lake Neuchâtel)
Entre-deux-Lacs
Communes: Cressier, Entre-deux-Lacs, Le Landeron (On Lake Bienne)
52
Neuchatel- Cantonal Regulations
- Red and white wines are jointly covered under the Neuchâtel AOC.
Class I: Corresponds to an appellation of origin. Those with the specific qualities of taste, smell and typicity. Examples include: Oeil-de-Perdrix, Cortaillod, Pinot Noir, La Brioche.
Class II: Corresponds to an appellation of place and production.
Class III: Carries no appellation and is sold as "red" or "white" wine.
53
Neuchatel- AOC Grape Varieties
White: Chasselas, (Slightly sparkling if Non Filtré specialty) Chardonnay, Pinot Gris, Pinot Blanc, Müller Thurgau, Gewürztraminer.
Red: Pinot Noir
54
Neuchatel- Neuchâtel Specialties
Oeil-de-Perdrix: Rosé of Pinot Noir. (Originated here but the Canton failed to protect the name.)
Non Filtré: Released on the third Wednesday in January at an official tasting in the city's town hall. Bottled without filtering the yeast.
Perdrix Blanc: Still Blanc de Pinot Noir.
55
Neuchâtel Label of Quality
The "La Gerle" label is accorded after examination and tasting by experts considering multiple criteria for quality wine made with Chasselas. "La Gerle" is the name of the hod used to carry the harvest that contains approximately 100L of pressed grapes.
56
Ticino- Subregions
Sopraceneri - (Above) North of Monte Ceneri
Important wine districts: Gordola, Bellinzona, Camorino, Malzaglia.
Sottoceneri (Below) South of Monte Cenari
Important wine districts: Chiasso, Morbio, Inferiore, Castel San Pietro, Coldrerio, Novazzano, Stabio
57
Ticino- Cantonal Regulations
- DOC - Quality wines
Bianco del Ticino: Chardonnay, Sauvignon Blanc, Pinot Gris, Merlot Blanc
Rosato del Ticino: Made by the Saignée method. Merlot is most prevalent but Cabernet Sauvignon, Cabernet Franc, Pinot Noir, Carminoir, Gamaret, Garanoir and Diolinoir are authorized.
Rosso del Ticino: Authorized grapes are Merlot, Cabernet Sauvignon, Cabernet Franc, Pinot Noir, Carminoir, Gamaret, Garanoir, Doilinoir and Bondola (a local grape of Sopraceneri).
First DOC wines were from the 1997 harvest.
- Nostrano del Ticino
"Local wine" that is often made with Bondola plus other authorized red grapes from the canton. The "Grotto" wine consumed in the typical Ticino wine pubs.
- VITI Quality Label
Quality label introduced in 1948 and is awarded by a committee of experts after a careful examination of sight, smell, taste and typicity. This quality label is awarded to Merlot only.
58
Valais- AOC Grape Varieties
49 grapes in total qualify for Valais AOC wines (below is a partial list)
- White: Fendant (Chasselas), Petite Arvine, Johannisberg (Silvaner), Malvoisie (Pinot Gris), Heida (Païen, Savagnin Blanc), Chardonnay, Ermitage (Marsanne), Muscat, Humagne, Pinot Blanc, Amigne, Viognier, Riesling, Gewürztraminer, Müller-Thurgau
- Red: Pinot Noir, Gamay, Syrah, Humagne Rouge, Cornalin, Diolinoir, Merlot, Gamaret, Cabernet Sauvignon, Garanoir, Cabernet Franc, Ancellotta, Carminoir, Galotta, Durize, Eyholzer Roter
59
Valais- Dole
Min. 85% combined Pinot Noir and Gamay, plus Garanoir, Gamaret, Ancellotta, Diolinoir, Carminoir, Merlot, Syrah
60
Valais- Charte Grain Noble ConfidenCiel
A label seal of quality for traditional sweet wines, created in 1996
- Allowed Varieties: Ermitage (Marsanne), Petite Arvine, Amigne, Johannisberg (Silvaner), Malvoisie (Pinot Gris), Païen (Heida, Savagnin Blanc)
- Minimum Vine Age: 15 years
- Minimum Must Weight: 130° Oechsle (no chaptalisation)
- Minimum Aging: 12 months in wood
61
Valais- Grands Crus of Valais AOC
- Conthey
Varieties: Fendant, Pinot Noir, Chardonnay, Cornalin, Gamay
Min. 8,000 vines per hectare
- Fully
Varieties: Petite Arvine, Ermitage, Gamay, Syrah
- Saint-Léonard
- Salquenen
- Vétroz
Varieties: Chasselas, Gamay, Pinot Noir, Amigne
Chaptalization prohibited for white varietals
Min. 7,000 vines per hectare
Amigne de Vétroz Sweetness Indicators (required from the 2005 vintage forward):
One bee: less than 8 g/l residual sugar
Two bees: 9-25 g/l of residual sugar
Three bees: 25+ g/l of residual sugar
62
Chasselas
Even if by no means the most revered white grape variety, is widely planted under dozens of names around the world and has a particularly long, intriguing history. dna profiling suggests its origins lie in French switzerland, where it certainly produces its finest wines today, often called Fendant, its common synonym in the Valais. Chasselas is still Switzerland’s most planted white wine grape and is particularly common in the canton of Vaud, where over half of the total of more than 4,000 ha/10,000 acres are grown. Individual villages all over French Switzerland but particularly on the northern bank of Lac Léman have won acclaim for their terroir-specific interpretations of what can be a relatively neutral grape.
In France, it is rather despised, not least because, as Chasselas Doré or Golden Chasselas, it is France’s most common table grape. Total French plantings had declined to just over 700 ha by 2011. It is rapidly disappearing from Alsace, where it is regarded as the lowest of the low and is generally sold as Edelzwicker or under some proprietary name that excludes mention of any grape variety. Planted in the area responsible for Pouilly-Fumé, it makes the distinctly inferior white labelled Pouilly-sur-Loire and, as might be expected, approaches respectability only as it nears Switzerland, in savoie. Here it is the main grape grown in the département of Haute Savoie on the south side of Lake Geneva in the Vin de Savoie crus of crépy, marignan, Marin, and Ripaille.
The variety’s long history has enabled it to spread far and wide. In Germany, where it is known as Weisser gutedel and is grown on more than 1,000 ha, mainly in baden, it has been known since the 16th century. It is no longer nearly as important in central Europe as it once was but can still be found in Hungary, Romania, Russia, and Serbia. Outside Europe it is most important in Chile.
63
Fendant
Valais name for the most planted white wine in switzerland, the productive chasselas.
64
Sylvaner
Is the French name for the eastern European variety known in German as silvaner (under which name details of all non-French plantings appear). In France, it is practically unknown outside alsace, where it was the most planted vine in the lower, flatter, more fertile vineyards of the Bas-Rhin until Riesling overtook it in the 1990s. Total plantings had fallen to 1,237 ha/3,055 acres by 2011.
Sylvaner may be an old vine and, at one time, an extremely important one in Germany at least, but in Alsace many of the wines are dull, even if quite full bodied with good acidity (unlike many Pinot Blancs). Only specific terroirs such as the Grand Cru Zotzenberg and old vines manage to imbue Alsace Sylvaner with as exciting a character as the best franken Silvaners.
65
Aligote
Burgundy’s ‘other’ white grape variety, may be very much Chardonnay’s underdog but in a fine year, when ripeness can compensate for its characteristic acidity, Aligoté is not short of champions and is arguably a beneficiary of climate change. It is a member of the pinot (and gouais blanc) family, is therefore a sibling of Chardonnay, and was recorded in Burgundy at the end of the 18th century.
The vine is vigorous and its yield varies enormously according to the vineyard site. If grown on Burgundy’s best slopes on the poorest soils in warmer years, Aligoté could produce fine dry whites with more nerve than most Chardonnays, but it would not be nearly as profitable.
In the Côte d’Or it is far less important than the two obviously nobler grape varieties Chardonnay and Pinot Noir, but there was still a total of 1,914 ha/4,727 acres in greater Burgundy in 2012, including 663 ha/1,638 acres in the Côte d’Or. It is now largely relegated to the highest and lowest vineyards, where it produces light, early-maturing wines allowed only the Bourgogne Aligoté appellation. Traditionally it was mixed with blackcurrant liqueur as a kir. Only the village of Bouzeron in the côte chalonnaise, where some of the finest examples are produced, has its own appellation for Aligoté, Bouzeron, in which the maximum yield is only 45 hl/ha (2.5 ton/acre) as opposed to the 60 hl/ha allowed for Bourgogne Aligoté. A little is grown by burgundy enthusiasts in the New World but it is extraordinarily popular (and rarely tart) in Eastern Europe where Moldova, Romania, Ukraine, and Bulgaria grow thousands of hectares of it and it is also a common feature in Russian vineyards.
66
Wädenswil
Site of a viticultural research station on Lake Zurich in German-speaking switzerland. It was founded in 1890 in response to the viticultural catastrophes of fungal diseases and phylloxera. sustainable viticulture, in which pests and diseases are controlled by biological or biotechnological methods, has developed in this environment.
Today Wädenswil is concerned with research, development, testing, control, and extension services in viticulture and wine microbiology. The station has developed a number of yeast strains for the repair of stuck fermentations and some grapevine clones, notably of pinot noir, which have been planted as far away as Oregon, California, New Zealand, and South Africa. A number of plant protection methods have been developed, such as the introduction of predators and pheromones for trapping and confusing insects.
Wädenswil and the research station at changins in western Switzerland combined under the administration of Agroscope (ACW) in early 2006.
67
Weissherbst
Is by German law a rosé wine at least 95% of which is made by direct pressing of a single red wine grape variety named on the label (spätburgunder and portugieser are especially common). In practice, the 5% red wine permitted to achieve a desired colour is rarely added since consumers expect Weissherbst to be very pale. The term is also used in German-speaking switzerland for very much the same style of wine.
68
Cornalin
Ancient and almost extinct variety from aosta that was shown to be identical to humagne rouge in the Swiss Valais by dna profiling. It is therefore an offspring of rouge du pays, confusingly renamed Cornalin in Valais in 1972.
69
Humagne Rouge
Relatively rare red wine grape of the Swiss Valais region whose wines are wild, rustic, and relatively high in tannins. They are particularly recommended with venison. dna profiling at changins and Aosta showed that this variety is identical to cornalin of the Valle d’aosta and confirmed that it is not related to humagne blanche.
70
Humagne Blanche
Swiss Valais white grape which, unexpectedly, is not related to humagne rouge. The wine produced is elegant, though less expressive than petite arvine. dna profiling has shown that Humagne Blanche is the parent of lafnetscha, and that it is also found in south-west France as miousat.
71
Reze
Very rare Swiss valais white grape responsible for the sherry-like vin des glaciers. In 2005, dna profiling at san michele all’adige revealed that Rèze has parent–offspring relationships with nosiola and Groppello di Revò in Trentino and Cascarolo in Piemonte. Unexpectedly, DNA profiling in 2007 proved its presence in the Alpine Maurienne Valley and jura. Coupled with additional genetic relationships, this makes Rèze one of the main founder varieties of the Alps. In Switzerland, the area of cultivation fell from 400 ha at the beginning of the 20th century to less than 3 ha at the beginning of the 21st century because Rèze and other Valais grapes were superseded by chasselas to produce fendant.
72
Gamaret
Red grape cross bred in Switzerland by André Jaquinet at changins from Gamay and Reichensteiner. The variety, which has good rot resistance, makes quite powerful structured wines and total Swiss plantings had reached nearly 400 ha/988 acres by 2009. It is more popular than fellow cross garanoir, is authorized in Beaujolais, and occasionally found in Italy.
73
Garanoir
Red grapevine cross created at changins by André Jaquinet from Gamay and Reichensteiner. It makes less concentrated, softer, fruitier wines than its sister cross gamaret and was planted on 214 ha/528 acres in Switzerland in 2012.
74
How many hectares are under vine in Switzerland?
15,000 hectares (about 1/2 the planted are of Burgundy)
75
What is the breakdown of white and red grape varieties in Switzerland?
58% is red, 42% is white, Pinot Noir and Chasselas are the most planted varieties
76
What are the six wine regions of Switzerland?
Valais, Vaud, Geneva, Ticino, Three Lake, German Speaking Region
77
Valais- Switzerland
33% of total volume. Heart of the Alps v/ yards extending over 100kms along the, Rhone River
78
Vaud- Switzerland
25% of total plantings. Predominately along the shores of Lake Geneva, with some v/ yards at the Southwest end of Lake Neuchatel
79
German Speaking Region- Switzerland
19% of total plantings. Widely scattered across 17 German Speaking cantons from Basel and Aargau in the Northwest via Zurich, Schaffhausen and Thurgau, to St Gallan and Graubunden in the East
80
Geneva- Switzerland
10% of total plantings. Foothills of the sub- alpine Jura mountains, both banks of the Rhone as it leaves the western end of Lake Geneva
81
Ticino- Switzerland
7% of total plantings of Switzerland. South side if the Alps close to the Italian border with lots of sunshine tempered by lake effect rain from its proximity to Lakes Lugano and Maggiore
82
Three Lakes- Switzerland
5% of total plantings in Switzerland. Mostly on the slopes of the Jura along the north banks if Lake Neuchantel, with the balance on the equivalent shores of nearby Lakes Biel/ Bienne and Mursten/ Morat
83
What are the majority of grapes planted in the German Speaking Region in Switzerland?
Mainly Pinot Noir and Chardonnay
84
What is the name of the warm wind that caresses the autumn vineyards and helps with increased ripeness in Switzerland?
The Fohn
85
What is the largest wine producing region in Switzerland?
Valais, produces 1/3 of plantings
86
Petite Arvine- Swiss Grape Varieties
New trendy white variety, indigenous to Valais. Wines are from lip smacking dry with grapefruit tones and a characteristic salty finish, to lusciously sweet and highly concentrated from late harvested grapes
87
Chasselas- Swiss Grape Variety
Known as Fendant. Delicate, low- acid low- alcohol, wines with a slight CO2 prickle. Planted in prime sites (notably Lavaux) it can give wines of distinction and subtle depth.
88
Helda (Paien)- Swiss Grape Variety
Savagnin of Jura fame, now firmly established in Valais where it gives grand spicy whites of great distinction.
89
Amigne- Swiss Grape Variety
Another ancient white variety indigenous to the Valais. Small berried, later ripening, giving luscious, honeyed wines of varying sweetness levels.
90
Pinot Noir (Blauburgunder)- Swiss Grape Variety
Switzerlands most widely planted grape the best traditionally from Graubunden in the east and Neuchatel in the West, with great examples from Aargau, Zurich and Schaffhausen
91
Humagne Rouge- Swiss Grape Variety
Known as Cornalin (d' Acoste). Distinctive, late- ripening Valais variety; can have a rustic character and pronounced tannins, but in the right hands it gives scented, Cherry- red wines that can age with elegance.
92
Merlot- Swiss Grape Variety
Arrived in Ticino from Bordeaux in 1906 and now occupies 90% of the canton's v/ yard area. Made both as a varietal acid in Bordeaux - style blends plus small amounts vinified as white wine.
93
What is Switzerland?
Cradled between France, Germany, and Austria, the mountainous nation of Switzerland is a loose confederation of states, or cantons, divided by language and custom and held together by shared values and political ethic rather than a common culture
94
How many canyons are there in Switzerland?
26. Each with their own dialects. the languages of German, French, Italian and Romanisch
95
Wine and Viticulture regions of Switzerland?
In western Switzerland, the four French-speaking cantons Valais, Vaud, Geneva, and Neuchâtel produce wine, and seventeen German-speaking cantons practice viticulture in eastern Switzerland. The Italian-speaking canton of Ticino in the south borders Italy’s Lombardy region, and focuses almost exclusively on the Merlot grape.
96
What is the most cultivated grape in Switzerland?
Chasselas. An unexciting variety elsewhere, Chasselas can produce refined, mineral-driven wines in the moderate climate of Switzerland’s valleys. Müller-Thurgau, Chardonnay, and Sylvaner, known locally as Johannisberg, are also widespread.
97
What are the red grape varieties of Switzerland?
Pinot Noir, Gamay, and Merlot
98
What are the indigenous grapes of Switzerland?
White Amigne of Vétroz and Petite Arvine—the latter more often encountered in Italy’s Valle d’Aosta. Switzerland has traditionally exported very little wine, with over 90% of the nation’s wines consumed at home.
99
Valais- Switzerland
- Most important canton in Switzerland
- 1/3 of the wine produced
- Along the banks of the Rhône River, this is the rover’s most northernmost Region
- Protected by the Alps, it is the driest Wine Region in Switzerland
- Ample soil diversity and sun exposure helps to provide for good viticulture
100
What is the Foehn?
A warm dry wind in the Valais in Switzerland
101
What are the grapes and wine styles of Valais in Switzerland?
Fendant (Chasselas) and Dôle, a blend of Pinot Noir and Gamay, are the canton’s most widely produced wines.
102
What is Reze?
Rèze, one of Switzerland’s oldest indigenous grapes, produces the rare Valais specialty Vin des Glacier, a maderized wine stored in high altitude soleras. Not many parcels remain.
103
Vaud- Switzerland
- Nth shores of Lake Geneva
| - Borders France’s Jura region and is dominated by Chasselas (which is known locally as Dorin)
104
In 2010, the Vaud appellation system was simplified, bracketing....
bracketing the former 26 village AOCs into six regional AOCs: Chablais, La Côte, Lavaux, Vully, Bonvillars, and Côtes de l'Orbe. Approved villages may be mentioned on the bottle. Two grand crus, Dézaley and Calamin, retain their individual status, and a premier cru designation now exists in Vaud. Traditional AOCs remain in place for Dorin and Salvagnin, a blend of Gamay, Pinot Noir, and the crossings Gamaret and Garanoir. Geneva, a small canton on the southwestern shore of Lake Geneva, contains the country’s densest plantings. Here Chasselas and Gamay dominate, though Chardonnay and Pinot Noir are gaining notoriety.
