{"id":892,"date":"2015-10-13T05:51:49","date_gmt":"2015-10-13T04:51:49","guid":{"rendered":"http:\/\/www.mondialduchasselas.com\/the-chasselas-affair-wine-travels-in-switzerland-2\/"},"modified":"2015-10-13T05:51:49","modified_gmt":"2015-10-13T04:51:49","slug":"the-chasselas-affair-wine-travels-in-switzerland","status":"publish","type":"post","link":"https:\/\/www.mondialduchasselas.com\/de\/the-chasselas-affair-wine-travels-in-switzerland\/","title":{"rendered":"The Chasselas Affair \u2013 wine travels in Switzerland"},"content":{"rendered":"
<\/header>\n
\n

\"The<\/a><\/p>\n

Switzerland is famous for many things; banks, mountains, neutrality, lakes, cheese, chocolate and, erroneously courtesy of Orson Wells, cuckoo clocks.<\/em><\/strong><\/a> Not many people, in Britain anyway, seem to associate the Alpine country with wine. Not unless they, like me, are fans of Tintin<\/a><\/em><\/strong> and have read The Calculus Affair<\/a><\/em> <\/strong>very carefully indeed. I have loved this book since I was 9\u00a0\u2013 for me it is the best in the series and I could probably act it out and quote it to you from memory \u2013 \u00a0and I always enjoy the scene where Captain Haddock<\/strong><\/em><\/a> rescues his bottle of \u2018excellent Swiss wine<\/em>\u2019 from a collapsing house.<\/p>\n

\"The<\/a><\/p>\n

<\/div>\n
Perhaps that was why I have always wanted to visit Switzerland\u2019s wine regions? Many years ago I ran quite a few Swiss wine tastings, which just made me all the more determined to get to visit the amazing looking vineyards that I saw in the photographs. Well my chance finally came last\u00a0year when a group of wine writers and wine educators were invited to tour some of Switzerland\u2019s wine regions for ourselves and then I was invited again a few weeks ago to be a judge at the Mondial du Chasselas<\/em><\/strong><\/a> wine competition.
\nSwiss wines are a bit of a mystery to most UK wine consumers, because almost none of it is exported. The Swiss are a thirsty lot and they drink 98% of their own wine and import much more. In fact they import two thirds of what they consume, so it is hardly surprising that so little Swiss wine leaves the country \u2013\u00a0Switzerland has a mere 0.2% of the world\u2019s wine growing area and with just 15,000 hectares in the whole country. It\u2019s half the size of France\u2019s Burgundy region \u2013 itself far from a large producer.
\nSo you can begin to see why, when the Swiss thirst is taken into consideration too, Swiss wines are often very expensive. The extreme landscapes that many of the vineyards inhabit add extra costs to the already high prices.
\nSwitzerland has incredible variety in its wine making that makes it impossible to pin it down to any one style, white wines dominate, as you might expect from the climate, but there are many excellent reds too. What\u2019s more they grow an amazing range\u00a0of grape varieties, many of which are indigenous and hardly grown anywhere else.
\nMy visit last year stuck to the southern parts, the French and Italian speaking areas\u00a0of the country, with visits in the Vaud and Valais regions (French speaking) and then a trip to Italian speaking Ticino (pronounced Ti-chino).\u00a0I will tell you about that another time.<\/div>\n

\"Wine<\/a><\/p>\n

Vaud: Lavaux<\/strong>
\nOn both trips my first stop was in the Canton of Vaud and I am really glad of that because the scenery is quite magical. The sheer beauty took my breath away both times.<\/p>\n

\"1907<\/a><\/p>\n

\"P1130728\"<\/a><\/p>\n

\"P1130810\"<\/a><\/p>\n

\"P1130824\"<\/a><\/p>\n

\"P1130972\"<\/a><\/p>\n

My first ever winery visit in Switzerland was quite special. Domaine Bovy<\/strong><\/em><\/a> has belonged to the family since at least 1779, but it seems that the search for quality really only started in 1937 when Maurice Bovy started bottling the wines instead of selling them in bulk. Today the fifth generation, Bertrand and Eric, farm 11 hectares of the Lavaux sub-region. They also have a beautiful looking holiday apartment to let, which has got me thinking\u2026<\/p>\n

\"Eric<\/a><\/p>\n

Lavaux is a UNESCO World Heritage Site\u00a0and makes a claim to produce Switzerland\u2019s finest wines. The vineyards here cover an amazing slope and terraces that go from 600 metres above sea level to 380, where the lake is. Just as in Burgundy the vineyard areas are divided up by the name of the village they surround, so the wines here are labelled as Lutry, Villette, Epesses, Saint-Saphorin, (the confusingly named) Chardonne and Montreux-Vevey. In addition D\u00e9zaley and Calamin are both Grand Cru, which means the wines must come from those sites and have higher sugar content than\u00a0normal in the grapes at harvest. This aims to ensure the wines will be richer and rounder.<\/p>\n

\"You<\/a><\/p>\n

The soils are chalky limestone, which should suit Chardonnay perfectly, but around here the speciality is Chasselas. It possible that these vineyards produce the definitive style of this grape variety that is unloved\u00a0pretty much\u00a0anywhere except Switzerland. In fact Chasselas accounts for 80% of production and if no other grape is mentioned on the label of a white wine from Lavaux, then it is made from Chasselas.
\nAs I have mentioned, the grape is hardly famous from anywhere else, it makes Pouilly-sur-Loire, the poor relation to Pouilly-Fum\u00e9, and is used a little in Alsace<\/strong><\/em><\/a> and in Germany, where it is called Gutedel, but it is not very often taken seriously anywhere except Switzerland. From my experiences it seems to be common practice to put the wines through Malolactic Fermentation<\/strong><\/em><\/a>, which makes the Swiss examples less thin and acidic than you might\u00a0expect. In fact a great many have a very pleasing creamy quality and mouthfeel that makes them a perfect partner to cheese\u00a0\u2013\u00a0lucky that, we had a lot of cheese on this trip.
\nDomaine Bovy have vines in Epesses, Saint-Saphorin and D\u00e9zaley and I was fortunate enough to try their Pinot Noir and Merlot, which were both excellent, as was their\u00a0Chorus\u00a0Saint-Saphorin<\/strong><\/em><\/a> dessert wine made from 90% Gew\u00fcrztraminer with 10% Pinot Gris.
\nI was also able to taste my very first Diolinoir, which is a cross between Robin Noir (aka Rouge de Diolly) and Pinot Noir. The grape was developed in 1970 as a blending grape to improve the colours of Swiss red wines, but I tasted quite a few varietal examples\u00a0and liked them all. My notes say that the Bovy Optimus<\/strong><\/em><\/a> was \u2018complex and fascinating\u2019 \u2013 actually it is only 80% Diolinoir with 10% each of Gamaret and Garanoir \u2013 both of which are\u00a0crosses of\u00a0Gamay and Reichensteiner.
\nGood as the other wines were though, the real joy here though was the D\u00e9zaley Grand Cru Chasselas<\/em><\/strong><\/a>. I tasted both the fresh, yet concentrated and gently creamy 2013 as well as the mature, mineral and honeyed 2000 vintage (sealed with screw cap by the way) which was equally, if differently, delicious and went perfectly with gruyere cheese \u2013 and the view.
\nIn a tasting a few days later we also tasted another D\u00e9zaley\u00a0Grand Cru\u00a0from Domaine Louis Bovard<\/em><\/strong><\/a>. It was his 2013\u00a0M\u00e9dinette D\u00e9zaley Grand Cru Baronnie du D\u00e9zaley<\/em><\/strong><\/a> and it was quite wonderful, with very delicate characters, but a solid core of concentrated fruit and a long, stony mineral finish \u2013 as I say, I\u00a0do like what they do with Chasselas here and have in fact shown this wine at some tastings once I got back to the UK.<\/p>\n

Vaud: Chablais<\/strong>
\nThis year I returned to Vaud, but this time to the sub-region of Chablais, which is slightly confusing from a wine point of view. Certainly my spell checker keeps wanting to make it Chablis. What\u2019s more I have noticed that quite a few people of a certain age pronounce Chablis as Chablais (my spell checker made those 2 the same 8 times!), including my father, so I wonder if the wines were available in the UK in the 1950s and \u201960s to cause the confusion?
\nAnyway, this year I was based in the lovely little town of Aigle and enjoyed three\u00a0mornings of wine judging in the wonderful castle, followed by wine visits in the afternoon.<\/p>\n

\"The<\/a><\/p>\n

\"The<\/a><\/p>\n

My favourite visit was to Clos du Rocher<\/strong> <\/em><\/a>in the nearby village of Yvorne, which is another Grand Cru site. Again the vineyards were a delight, this time on more gentle slopes on the south eastern shore of the lake, so not as dramatic, but still very beautiful.<\/p>\n

\"P1140139\"<\/a><\/p>\n

\"A<\/a><\/p>\n

Again Chasselas was the star grape and me and my colleagues were treated to a fascinating tasting of their Clos du Rocher Grand Cru Yvonne<\/strong><\/em><\/a>, Chablais AC from the 2014 vintage \u2013 so delicious that I bought some \u2013 back to the 1982. All were still fresh and lively, although the older examples had developed a more golden colour and dried fruit and mushroom character. What\u2019s more every vintage since 1990 was sealed with screwcap.<\/p>\n

\"The<\/a><\/p>\n

On the last day of judging, just before I took the train back to Geneva Airport, I visited Bernard Cav\u00e9 Vins<\/strong><\/em><\/a>. The wines here were very modern, with beautiful packaging and attention to detail, but sadly I could not carry any more bottles back \u2013 quite a good thing really as Easyjet managed to break all the bottles in my case, and you were thinking this trip sounded glamorous up to that point weren\u2019t you!<\/p>\n

\"The<\/a><\/p>\n

All\u00a0Bernard Cav\u00e9\u2019s Chasselas wines were superb, notably the exquisite Clos du Crosex Grill\u00e9\u00a0Cuv\u00e9e des Immortels Reserve Aigle Grand Cru<\/strong><\/em><\/a>. Fermented in concrete eggs, this was textured, round and silky too. In the unlikely event that you tire of his Chasselas, his Marsanne<\/strong><\/em><\/a> \u2013 called Ermitage locally \u2013 \u00a0was\u00a0stunningly rich, concentrated and fine \u2013 as well as downright delicious.
\nOn my two trips to Vaud I was very impressed by a good many of the wines, but it was the Chasselas\u00a0that really pleased me. The individual wines varied of course, but they had a drinkability that was impressive. They were never thin and overtly acidic, instead the acidity was balanced by some weight and they had a\u00a0delicate creamy quality, good concentration and minerality<\/strong><\/em><\/a>. As I put it in one of my notes they were capable of being both \u2018rich and breezy\u2019<\/em>, which makes them a lovely style of wine that I enjoy very much.<\/p>\n

Valais<\/strong>
\nAfter our sojourn in Lavaux \u2013 we are back on last year\u2019s press trip, we headed off to the Canton of Valais\u00a0which\u00a0is south and east of Lac L\u00e9man. The river Rh\u00f4ne\u00a0empties into\u00a0the lake, very near Aigle, but before that it bisects the Canton of Valais, turns through a 90 degree angle to the north west and for a while\u00a0forms the boundary between the Vaud and Valais Cantons. Surprisingly it rises not that far from the source of the Rhine \u2013 amazing the difference one letter makes, I wonder if there is a linguistic relationship?
\nWe stayed just outside the town of Sierre in a wonderful early twentieth century mansion called Ch\u00e2teau Mercier<\/em><\/strong><\/a>, it is\u00a0surrounded by vineyards and quite beautiful. I loved my early morning walks through the vines.<\/p>\n

\"Ch\u00e2teau<\/a><\/p>\n

\"The<\/a><\/p>\n

\"The<\/a><\/p>\n

While here we participated in the VINEA Swiss Wines Fair<\/em><\/strong><\/a>, when producers set up stalls in the centre of Sierre that enables people to go from on to the other tasting, drinking and buying wine \u2013 it is a lot of\u00a0fun and a great experience.
\nOur first day was rounded off with another great experience, an evening of Raclette<\/a><\/em><\/strong>, my first one ever. It is a simple dish of melted cheese served with whole, firm boiled potatoes, pickles and ham and like most simple traditional fare it\u2019s delicious. Our Raclette was quite special and consisted of five different cheeses from different different villages. Each one was progressively more mature\u00a0and so\u00a0stronger in taste. The\u00a0cheeses\u00a0were Orsi\u00e8res, Les Haud\u00e8res, Vissoie, Simplon and Gomser 55.<\/p>\n

\"The<\/a><\/p>\n

While in Sierre we had various tastings that enabled us to taste all sorts of wines, even from other regions of Switzerland. Two of these were a bit odd and contrived. In one our hosts matched Pinot Noirs with perfumes that they thought went with each wine. The second took place in the Fondation Pierre Arnaud<\/strong><\/em><\/a>, which is an amazing gallery specialising in ethnic\u00a0and\u00a0surreal art. The curators had paired wines with objects from the collection, which was\u00a0all very strange and subjective, but the wines were good and very interesting \u2013 as were some of the exhibits.<\/p>\n

My highlights from\u00a0these tastings were, for the whites:<\/em><\/p>\n

2013 Petite Arvine Ma\u00eetre de Chais\u00a0<\/strong>from\u00a0Provins<\/a> <\/em><\/strong>in Sion,\u00a0Valais \u2013\u00a0Provin are Switzerland\u2019s biggest producer, but this was a classy wine with lots of citrus fruit and a fleshy, creamy texture and a feeling of purity about it, like a mountain stream.<\/p>\n

2013 Petite Arvine<\/strong> from Philippe & V\u00e9ronyc Mettaz <\/a><\/strong><\/em>in\u00a0Fully on the banks of the Rh\u00f4ne.\u00a0These were my first two\u00a0Petite Arvignes, I had never even heard of it in fact, but wow what a lovely grape it is. It has something of the freshness and vivaciousness of Gr\u00fcner Veltliner<\/em> <\/strong><\/a>and Albari\u00f1o<\/strong><\/em><\/a> about it, but often with more salinity, so giving tension, and fruit (especially grapefruit), moderate acidity and a silky quality to the texture. I totally fell in love with this grape.<\/p>\n

Petite Arvigne is an old indigenous vine from the Valais region,\u00a0records show it has been farmed here since around 1600. While it is not really grown any where else, I have tasted one excellent French example from the Languedoc region made by Domaine la Grange de Quatre Sous <\/a>(available here<\/a>)\u00a0<\/strong>and know that it is widely grown in the tiny\u00a0Italian region of\u00a0Valle d\u2019Aoste<\/strong><\/a>, which is just over the border in Italy and also claims the grape as their own.<\/em><\/p>\n

And the reds:<\/em><\/p>\n

2012 Lampert\u2019s S\u00e9lection Maienfelder Pinot Noir\u00a0<\/strong>from Weingut Heidelberg<\/a> <\/strong><\/em>in\u00a0Maienfeld,\u00a0Graub\u00fcnden\u00a0which is in\u00a0the German speaking zone near Davos\u00a0in\u00a0Switzerland\u2019s dramatic Rhine Valley.\u00a0This is a very successful Pinotwith good weight of fruit, a nice dusting of spice and appetising tannins. All in all it was very elegant and seductive with a refined and silky mouthfeel.<\/p>\n

2011 Hohle Gasse Grand Cru Pinot Noir<\/strong> from Jauslin Weine<\/strong><\/em><\/a> in Muttenz near Basel. This was beautifully concentrated, rich and rounded with lots of sweet ripe fruit and fragrant\u00a0spice \u2013 really delicious, elegant and fine.<\/p>\n

2011 Pinot Noir Barrique Cuv\u00e9e Pur Sang<\/strong> from\u00a0Domaine de Chambleau<\/strong><\/em><\/a> near Neuch\u00e2tel on the north shore of Lac de Neuch\u00e2tel \u2013 which is a French speaking area. Again this was a sumptuous style of Pinot with rich fruit, tobacco and smoke as well as silky tannins and good weight \u2013 all three of these were world class.<\/p>\n

Two Great Winery Visits<\/strong>
\nWhilst in Valais I experienced two extraordinary visits that were truly memorable.<\/p>\n

\"Robert<\/a><\/p>\n

The first one was to Robert Gilliard<\/em> <\/strong><\/a>in Sion and I have never seen anything like it. Their vineyards line the bank of the Rh\u00f4ne river on incredibly steep slopes that are kept workable by dry stone walls, some of which are 65 feet high, the highest in the world I was told.\u00a0To get to these we were driven\u00a0up and up into the mountains before debussing\u00a0at the entrance to a short, narrow tunnel. At the other end of the tunnel we found ourselves on one of the terraces formed by the\u00a0stone walls we had seen earlier. The views\u00a0were breathtaking and I could not get enough of them. In the distant past all the grapes had to be taken to the winery through the tunnel, then in the twentieth century a cable car system was adopted, while nowadays a lot of the work is done by helicopter, which gets the grapes to the winery while they are still fresh and in perfect condition.<\/p>\n

\"The<\/a><\/p>\n

\"The<\/a><\/p>\n

\"The<\/a><\/p>\n

\"We<\/a><\/p>\n

\"The<\/a><\/p>\n

\"Some<\/a><\/p>\n

\"Luckily<\/a><\/p>\n

\"It<\/a><\/p>\n

\"I<\/a><\/p>\n

The vineyards were utterly gorgeous, which boded well for the wines \u2013 or so I hoped. Good vineyards produce good wines and this was no exception. Robert Gilliard obviously have great attention to detail, the vines are immaculate, the packaging of their wines is superb and the wines themselves were really delicious and well made.<\/p>\n

We focussed on\u00a0Robert Gilliard\u2019s premium wines\u00a0from these steep vineyards, they call the range\u00a0Les Grands Murs:<\/p>\n

Whites:<\/em>
\n2013 Clos de Cochetta Fendant AC Valais<\/a><\/strong><\/em> \u2013 Chasselas is called Fendant in Valais \u2013 is a gently\u00a0creamy, softly acidic, grapefruit and stone fruit flavoured wine with some salinity and minerality. It is vibrant,\u00a0lightly textured, elegant and classy\u00a0\u2013 I loved it.<\/p>\n

2012 Clos de Cochetta Petite Arvine\u00a0AC Valais<\/strong><\/em><\/a> was a little bit more acidic, more taut and less soft. It was\u00a0beautifully aromatic, floral and citrus with some peachy fruit too. The finish was mineral, saline again and very focussed and pure \u2013 a great wine.<\/p>\n

Red:<\/em>
\n2012 Clos de Mont Diolinoir AC Valais<\/a><\/em><\/strong> \u2013 if we had carried on walking long the terraces from the Clos de Cochetta we would have come to the\u00a0Clos de Mont, which is a hotter site which favours reds. This\u00a0Diolinoir has no oak, which clearly suits the grape very well, as this gives lots of pleasure. It is brimming over with juicy blackberry fruit, a touch of spice and fresh, balancing acidity.<\/p>\n

The second really memorable visit was to Cave la Romaine<\/em><\/strong><\/a>\u00a0and\u00a0Clos de Tsamp\u00e9hro<\/em><\/strong><\/a>.<\/p>\n

\"Arriving<\/a><\/p>\n

Jo\u00ebl Briguet owns Cave la Romaine, his family\u2019s winery and in partnership with Christian Gellerstad,\u00a0his old army buddy, Vincent Tenud and Emmanuel Charpin\u00a0he also runs\u00a0Clos de Tsamp\u00e9hro, which aims to only produce the very best wines from blends of grapes. It shares facilities with\u00a0Cave la Romaine, but has its own specifically planted vineyard on a three hectare site at about 600 metres above sea level.<\/p>\n

\"The<\/a><\/p>\n

\"More<\/a><\/p>\n

\"P1110174\"<\/a><\/p>\n

\"P1110179\"<\/a><\/p>\n

\"The<\/a><\/p>\n

So, it looked stunning, what about the wines? Would\u2019t you know it, they are good too. They only make three wines, a sparkling, a white and a red and they are all blends, which is relatively unusual in Switzerland, where single varietals are much more normal:<\/p>\n

Tsamp\u00e9hro Brut<\/strong> <\/em><\/a>\u2013 40% Chardonnay, 35% Pinot Noir and 25% Petite Arvine, fermented in oak barrels and aged for 36 months on the lees. This is finely textured with a persistent and fine mousse, rich flavours and refreshing acidity that all makes it very elegant and very fine.<\/p>\n

2011\u00a0Tsamp\u00e9hro Blanche<\/strong>\u00a0\u2013 70% Heida\u00a0and\u00a030% R\u00e8ze, fermented in oak casks and aged on the lees for 18 months. A great wine, full of personality and charm, with wonderfully integrated oak giving nuances of vanilla and pine nuts, rich intense fruit with fig, plum and pineapple and a bracing cut of acidity.<\/p>\n

Heida\u00a0is the Swiss name for the\u00a0Savagnin, of Jura fame \u2013 where it often makes the Sherry-like Vin Jaune.\u00a0R\u00e8ze is an even lesser known grape that originates in Valais\u00a0and strangely enough is traditionally\u00a0used to make a\u00a0Sherry-like wine, the traditional Valais speciality\u00a0Vin des Glaciers<\/strong><\/a>.<\/em><\/p>\n

2011 Tsamp\u00e9hro Rouge<\/strong>\u00a0\u2013 45% Cornalin, 30% Merlot, 13% Cabernet Sauvignon and 12% Cabernet Franc, aged 24 months in French oak barrels. This is certainly a fine red, but right now the oak really dominates, although you can sense\u00a0the concentrated fruit lurking beneath and it does slowly open up in the glass. I would love to taste it again in 5 years.<\/p>\n

Cornalin is not to be confused with the\u00a0Cornalin\u00a0D\u2019Aoste (Humagne Rouge), but is a grape known rather vaguely as Rouge du Pays \u2013 rather\u00a0like Spain\u2019s Tinta del Pais \u2013 until 1972, when it was awarded the Cornelian name as that grape had pretty much died out, so an Italian bottle labelled\u00a0Cornalin D\u2019Aoste and a Swiss wine labelled Cornelin are not made from the same grape, despite being only 30 miles or so apart \u2013 phew!<\/em><\/p>\n

Impressed as I was by the\u00a0Tsamp\u00e9hro wines, I also greatly enjoyed the wines of Cave la Romaine:<\/em><\/p>\n

Whites:<\/em><\/p>\n

2013 Petite Arvine Castel d\u2019Uvrier Cuv\u00e9e des Empereurs Cave la Romain<\/em>e<\/strong><\/a>, A.C. Valais, was one of my favourite examples of this delicious grape, Castel d\u2019Uvrier is the vineyard in case you were wondering. I actually wrote that \u2018this sings<\/em>\u2019 with grapefruit aromas and a slightly herbal, mineral and saline finish, \u2018a joy<\/em>\u2019 \u2013 I think I liked it, I certainly drank a lot of it with lunch.<\/p>\n

2013 Humagne Blanche R\u00e9serve Castel d\u2019Uvrier Cuv\u00e9e des Empereurs Cave la Romaine<\/a><\/strong><\/em>, A.C. Valais, Humagne Blanche is another grape that originates in Valais, records show it has been\u00a0here since 1313 and today there are only 29 hectares of it left in the world. It is a richer grape than Chasselas\u00a0and Petire Arvigne, with more neutral fruit, so suits oak very well and this was barrel fermented and aged for 6 months in 3 and 4 year old barrels. It did not undergo malolactic fermentation, which keeps the acidity fresh.\u00a0The nose offers heather, honey, beeswax and herbs, while the palate is both fresh and rich with a Marsanne<\/a><\/strong>-like quality. That fresh acidity cuts through the herbal and oily richness making it beautifully balanced and delicious.<\/p>\n

Red:<\/em><\/p>\n

2011\u00a0Diolinoir R\u00e9serve\u00a0Cuv\u00e9e des Empereurs Cave la Romaine<\/strong>, A.C. Valais, again this was one of my favourite examples of this grape, it was very drinkable and I kept returning to it over lunch. In fact I liked it so much I bought the last magnum in existence and I am looking at it now!<\/p>\n

\"P1110146\"<\/a><\/p>\n

I really enjoyed these two trips to Switzerland, my only previous visit to Switzerland had been a hurried affair while I was Interrailing in the early 1980s and so these chances to see much more of the country were\u00a0really exciting. The sheer variety that I discovered in Switzerland was surprising. Lots of Chasselas for sure, but also lots of other unexpected white grape varieties, some of which I had never heard of before. There reds were a real discovery too, there were lots of delicious red wines, not just the ones that I have mentioned, I tasted good Gamays and marvellous Merlots as well as the more unusual indigenous grape varieties. I learned a lot about the regions\u00a0and their grape varieties, but the best thing was seeing those magical vineyards, to take in the\u00a0views, meeting\u00a0the producers and tasting a wide range of the wines that Switzerland produces. I came away with a very positive view of Swiss wine, the quality seemed to be very high and the styles fascinating.<\/p>\n

Next time someone offers you Swiss wine, grab the chance, there are so many good things to try.<\/p>\n

Quentin Sadler post edited on Quentin Sadler’s wine page<\/a> on the 12 october 2015<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

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