With about 8.6 million inhabitants and an area of about 41,300 square kilometers, Switzerland is one of the smallest countries in Europe, but nevertheless has a lot to offer in terms of viticulture. The history of Swiss viticulture can be traced back to 800 BC. Of course, the country was also devastated by phylloxera at the end of the 19th century, which completely destroyed almost all vineyards. The rebuilding of the vineyards took place under the supervision of research institutes, which especially promoted the development of resistant grape varieties.
Today, from north to south and from west to east, almost 15,000 hectares are under vine, distributed through the 6 wine-growing regions of Valais, Vaud, Geneva, the Three Lakes Region, German-speaking Switzerland and Ticino, which in turn can be divided into sub-regions. In fact, about 200 different grape varieties are permitted for cultivation; among the most important and most cultivated are Chasselas, Pinot Noir and Gamay, but new varieties such as Gamaret or Garanoir also play a not insignificant role. Wines of the Heida and Petit Arvine varieties are considered specialties of Switzerland, and the Pinot Noirs from the Bündner Herrschaft even enjoy world renown thanks to the cult winemaker Gantenbein.
Switzerland's mild climate, which has developed primarily in the wake of recent climate change, is very conducive to viticulture in the country, and the hilly to mountainous topography offers a very diverse terroir for the different grape varieties. It is not known exactly how many winegrowers actually make wine; estimates are about 7000, with about 2500 making and bottling their own wine.
Domestic consumption of local wines is very high, so not too many bottles leave the country, and for this reason they are not exactly cheap, but worth discovering. The most famous wine abroad is the Chasselas, a white wine that is often still produced and bottled with a malolactic fermentation.
Depending on the canton, Swiss cuisine has many specialties to offer. The most famous are the beef dish "Züricher Geschnetzeltes", the potato rösti and of course the cheese fondue. In addition, cities like Basel, Bern or Zurich offer a diverse gastronomic scene with numerous star restaurants. Chefs such as Tanja Brandits, Meta Hiltebrand or Andreas Caminada have made it to fame far beyond the country's borders.
