Author(s):
Scott F. Burns, Professor* - Portland State University
Abstract:
Terroir of the Wines of Switzerland
Scott F. Burns, Dept. of Geology, P.O. Box 751, Portland State University, Portland, Oregon 97207
Switzerland today has 15,000 hectares in vineyards. In 1877 there were 33,000 hectares in production, but advent of pests, diseases, urbanization and the lower prices of foreign wines has reduced the hectares. Over 35 varieties are grown, but six varieties make up 95% of the vines planted in Switzerland: Chasselas, Sylvaner, Riesling/Sylvaner, Pinot Noir, Gamay, and Merlot. Chasselas makes up 45% of the planted area and 60% of the production, and this white wine is almost unique to Switzerland. It is greatly influenced by the soil and is marketed by the Swiss Romande regions of growth (Geneva, Dezaley, and Fendant). Sylvaner (6% of area) is the second leading white wine and has more body, bouquet and acidity than the Chasselas. It is grown mainly in the Canton Valais and is marketed under the label of Johannisberg. Riesling is grown mainly in the slaty soils of the region near Sion. Riesling/Sylvaner (Muller-Thurgau) (5% of area) is cultivated in the German speaking regions of Canton Valais (cooler climate in the upper valley). Pinot Noir (27% of area) is the main red variety grown in the German speaking parts of the country. Gamay (14%
of area) is the second most productive and is grown near the Lake Geneva region and the Canton of Valais. In the warmer regions of the Ticino and the Graubunden one finds Merlot (6% of area) as the main grape.
