The Grape Escape: Inside Switzerland’s Fall Wine Harvest
September brings excitement to Swiss wine country. The mornings become cooler, the vineyard leaves begin trading green for gold, and rows of plump grapes wait patiently for their big…
The Science of Wine Aromas: Why Wine Smells Like Flowers, Fruit, and More
Last year in our Wine Tasting 101 class and blog series, we talked about the importance of a wine’s aroma, which can tell us a lot about its complexity, character, and quality. In fact, one of the most fascinating things about wines are that…
10 Myths About Wine — and the truths told through Swiss wines
The idea that red wine belongs at “room temperature” dates back centuries, when…
How to Read a Swiss Wine Label
Swiss wine labels can look mysterious — multiple languages, unfamiliar village names, and grape varieties you don’t see every day. But once you know what to look for, they’re incredibly…
Wine Trends & Megan’s Reflections from Wine Paris
The news reports are glum: Global wine consumption is facing a steady, long-term decline, with U.S. consumption dropping nearly 20% since 2021, due in part to health consciousness and competition from other beverages. But there’s hope!…
A Unique “Sense of Place” for Swiss Wine
As we often talk about here at Prost, wines are influenced by their terroir (pronounced tare-WAHR), which is the “sense of place” in wine, representing how the natural environment – soil, climate, and topography – shapes a wine’s unique character, flavor and…
One Grape, Many Faces: Swiss Pinot Noir
Pinot Noir may be famously finicky, but in Switzerland, it has found a true Alpine home. It’s actually the most planted grape in the country (covering about 28–30% of vineyards), thriving in the cool climate and varied mountain terroirs. Because Switzerland is so small yet geologically diverse, Pinot here becomes a…
What is “Low-Intervention” Wine?
Low-intervention wine is a “less is more” winemaking philosophy, focusing on minimal human interference in the vineyard and cellar to let the grapes’ natural character and terroir shine through. Also referred to as “clean” wine, this winemaking process often involves…
The Sweet Side Of Swiss Wine:
How Noble Rot Creates Liquid Gold In the cool, misty corners of Switzerland’s vineyards, a remarkable natural phenomenon transforms ordinary grapes into the base for some of the country’s most exquisite dessert wines. This phenomenon is noble rot, or Botrytis cinerea—a fungus that, under just the right conditions, works a kind of alchemy on ripe…
Wine Tasting 1O1: Step #2
In our last issue, we talked about what you see in your glass when tasting wine. The next step is smelling the wine, which can tell us a lot about its complexity, character, and quality. Because approximately 80% of what we perceive as taste comes from…
