Switzerland is surrounded by four of Europe's preeminent wine-producing countries — France, Italy, Germany, and Austria — yet most wine connoisseurs think that Switzerland is too cold and mountainous to support any type of grapevine. Quite the opposite is true. So little Swiss wine makes it to the United States, that when Americans think of Switzerland they think of chocolate and cheese, and Swiss wine is barely an afterthought.

It's Not Too Cold or Too High

Switzerland is more diverse than you might think, and climate is just the beginning. Switzerland has three distinct cultural regions divided by language, and, to some extent, by the grapes that thrive there. Each of these cultural regions is divided further into cantons, and each canton is permitted to regulate its wine industry on its own terms. This lack of central control allows for a huge diversity in wine styles, making Switzerland a wine connoisseur's playground.

French Switzerland

Located in western Switzerland, French Switzerland makes the most wine and has the most rigorous appellation controllee-based system. The most planted Swiss grape variety, Chasselas, is largely planted here. Sylvaner and Pinot Gris are other popular white grapes, with Gamay and Pinot Noir comprising most of the red grapes.

Valais is the largest and most important canton in wine-producing French Switzerland. Some call it the most important canton in all of wine-producing Switzerland, as 40 percent of Swiss wine comes from Valais. It is sandwiched between France to the west and Italy to the east and is fascinating for its indigenous grape varieties, which include Amigne, Petite Arvine, Humagne Blanche, and Cornalin du Valais.

German Switzerland

German Switzerland is the largest of the three Swiss cultural areas, and red wine production dominates. Pinot Noir, called Blauburgunder here, is the leading red grape.

Italian Switzerland

Ticino is the main canton in Italian Switzerland, and Merlot accounts for a whopping 85 percent of its wine production. At higher elevations Pinot Noir and white grapes find a home, but Merlot is king. Ticino locals also routinely quaff a white Merlot (Merlot bianco), which is made by separating the red Merlot grape skins from the juice prior to fermentation.