Swiss wine refers to wines produced in Switzerland from approximately 15,000 hectares of vineyards. The country produces both white and red wines, with most consumed domestically rather than exported.
History
Viticulture and winemaking in modern Switzerland began during the Roman Empire. Archaeologists have found the first ceramic bottles in the canton of Valais in the tomb of a Celtic woman from the 2nd century BCE. During Roman times, wine was stored in amphorae.
Types and styles
The canton of Valais produces a large portion of Switzerland's wines. It is home to Europe's highest vineyards, located between 650 and 1,100 meters above sea level. The most common grape varieties are Chasselas, Pinot Noir, and Gamay, which account for 85% of vineyards. Valais is known for producing Fendant, a famous white wine made from Chasselas.
Main winemaking regions
The main winemaking regions in Switzerland include Valais, Geneva, Ticino, Vaud, and Neuchâtel. White varieties commonly grown include Chasselas, Sylvaner, Müller-Thurgau, Riesling, Pinot Gris, and Chardonnay. Red varieties include Pinot Noir, Merlot, and Malbec.
National classification
Switzerland does not have its own strict, legally established wine classification system. As Switzerland is not a member of the European Union, it is not bound by EU requirements for wine production. Different cantons have used either the German wine classification or the French Appellation d'origine contrôlée system, with the latter being more common in French-speaking cantons.
Adapted from the Russian Wikipedia article Виноделие в Швейцарии, available under CC BY-SA 4.0.