Switzerland is a small landlocked country in Central Europe, bordered by France, Germany, Italy, Austria and Liechtenstein. Despite its small size, it is home to a rich and diverse wine culture. With its varied topography and climate, Switzerland produces a wide range of wines, from light and fruity whites to full-bodied reds. Wine has been produced in Switzerland since Roman times, and the country has a long and proud winemaking tradition. Today, Switzerland is the world’s 15th largest wine producer, with an annual production of around 1.2 million hectolitres. The majority of Swiss wine is consumed domestically, with only a small amount exported.
Chasselas is the key white wine grape, with Riesling, Pinot Gris, Pinot Blanc and Gewurztraminer also grown. Pinot Noir and Gamay are the most widely produced reds, with Merlot and Syrah also significant. Reds now outnumber whites in Switzerland, and are often blended together to produce “Dôle” wines.
Notable producers include Cave des Agrunettes in Valais and Domaine de Bellene in Vaud.
Most Swiss wines are produced for and consumed by the Swiss themselves, due to their high cost caused by hand-harvesting grapes from inaccessible vineyards.