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Wine making and the influence of nature on that process is something that has fascinated me for years. Now that I live between the vineyards of Graubünden and Sarganserland, I experience the process up close and I am willing to learn more about it. While Switzerland is geographically so diverse, the vineculture is as well. My ambition is to visit all 26 cantons of Switzerland in the next years and to explore the diversity in landscapes and wines.


About the food in mountain areas I actually have a bit of mixed experiences. It is often fatty, contains a lot of meat and just few vegetables. Just the package that doesn't suit my lifestyle. On the other side I have great admiration for how a hearty meal is provided in mountain areas and especially in the higher mountain huts. It is not easy to deliver food and to keep it good. Still, I am curious whether the food in the mountain areas can develop a bit with the times. 

On this page you will find general background information that I found during my research about food an wine in Switzerland. In my blog I will write about the special places I visit, developments in sustainability and the wines you have to try. 


Enjoy it with a good glass of wine :)


The TV and online channel SRF has an annual program series about life in Swiss mountain huts. "Bi de Lüt" means "with the people" and within this series, SRF presents various personal programs. The program "Hüttengeschichten" is one of them and it shows what it means to run a mountain hut. Taking care of food and drinks for the guests is a big part of the job and the series gives a good idea of what is involved: respect for the hut guard and the teams! The series of 2020 are about the Lidernenhütte in Uri, the Trifthütte in Bern and the Weisshornhütte in Wallis. If your Swiss German is not very good yet, I would recommend turning on the subtitles while watching the series...

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Due to the influence of the Alp-specific geography, the sun, the heat and the wind there are large differences between the vineyards within Switzerland. Broadly speaking, 6 wine regions can be distinguished. Each region uses different grape varieties and tastes can differ greatly within the regions. I start my exploration in the German-speaking part that is for example characterized by the many lakes in the region, a highly developed organic wine culture and very small vineyards. For those who want to study Swiss wine themselves: I added a link to an interesting but quite extensive article. For the others: just follow my updates :).


When you cycle or drive through the country you will see signs everywhere for farms and farm shops (Hofladen). Meat, cheese, yogurt, honey, wine, Möst, jelly and much more is produced with a lot of love and sold directly at the farm. I like to buy directly from the farmer. If you do so too, I would recommend to check this website before you travel to Switzerland. On the digital map you can search for farms near where you are staying. I say in advance: the map is not 100% complete, but it is a good start.

Just a funny foodfact: Switzerland has many local products, but I just have to highlight this snack in particular. The honey slice cake with a nut filling contains a lot of energy and it seems to be the Snickers of Switzerland. It has a tradition of more than 500 years and is available everywhere! Special herbs have been added to the cake, which makes it look a bit like gingerbread. Furthermore, the cake can be stored for a long time, so all in all great cake to take with you on a mountain trip. Big names in the sports world also say they always have this cake at hand, then it must be good, right?

If it comes to sustainability in the Swiss food and wine industry, the therms Bio and Demeter are widely used. I was curious about the differences and the practical applications. I searched for a clarifying article and found this one, made by the Swiss research institute FiBL. It gives insight in the differences and also explains the difficulties and contradictions in organizing a biological or biodynamic food chain.


In the Alps we occasionally experience the Alpine Föhn. A Warm wind from the south flows powerful (up to 150 km/h) through the valley. This Föhn is really spectacular but also has great impact on the vineyards and the wines. I was wondering how that natural phenomenon arises and found this clarifying video (in German). English versions are also available on Google but I just liked this one.

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