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Overall, about half of all Swiss wine is red and the other half is white. Chasselas is the main white grape variety of Switzerland, but Müller-Thurgau (locally called Riesling-Sylvaner) and Sylvaner are also widely produced. Blauburgunder (Pinot Noir) is the main red of Switzerland, while Gamay and Merlot are also grown in large quantity.
As well as the familiar grape varieties grown internationally, Switzerland grows an astounding forty indigenous varieties, many of which aren't grown anywhere else in the world.
Swiss wines tend to be lower in acidity— less sour—and higher in alcohol than their German and Austrian counterparts.
Swiss wines are usually expensive, and not easily found outside of Switzerland, but they are being exported more each year. The top importers of Swiss red wine are Germany, the U.S., and France, while the leading importers of Swiss whites are Germany, Belgium, and France.
Domaine de Beudon is a certified biodynamic producer in Switzerland.
2003 was a very good year for Swiss wine.
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