In Switzerland's wine-producing regions, which include Valais, Vaud, German-speaking Switzerland, Geneva, Ticino and the Three-Lakes region, over 2,500 winegrowers cultivate 14,569 hectares of vineyards.
The special relief of the Swiss vineyards leads to viticulture on a human scale, where the winemaker's hand is the most important tool in helping the grapes to ripen.
Switzerland offers numerous wine tourism destinations and activities in the heart of the Alps. A wide variety of landscapes and grape varieties ensure exciting experiences.
Pairing wine and food doesn't have to be complicated. We show how the right wine can perfectly round off a dish.
From the grapevine to the wine glass: discover fascinating insights about wine, learn technical terms, and deepen your knowledge with our wine courses.
Asparagus and Swiss wine – a harmonious spring duo
Spring marks the start of the asparagus season in Switzerland. Whether green or white, asparagus is now on menus and in kitchens throughout the country. And what goes better with a delicious asparagus dish than a glass of Swiss wine?
However, anyone who thinks that asparagus is easy to pair with wine will quickly learn otherwise. But don't worry: with the right knowledge, you can find wonderful combinations across all six wine regions of Switzerland.
Green or white – two types of asparagus, two flavours
Green and white asparagus differ not only in colour, but also in taste and preparation. Green asparagus grows above ground, developing chlorophyll and a stronger, slightly nutty and tart flavour. White asparagus, on the other hand, grows underground and is more tender and milder in taste, with a subtle hint of bitterness.
These differences influence which wines go well with them. While green asparagus can handle stronger accompaniments, white asparagus needs delicate partners that do not overwhelm its subtlety.
Why asparagus is a challenge for wine
Asparagus is considered difficult to pair with wine, and rightly so. The asparagine acid and slight bitter compounds contained in asparagus can taste metallic or unpleasant with certain wines. Wines with high tannin or alcohol content in particular often bring out undesirable flavours.
Particular caution is advised with barrique-aged wines, red wines with high tannin content or sweet varieties. These quickly overwhelm the delicate aroma of asparagus. Dry, fresh and rather restrained wines with good acidity and low tannin are therefore recommended.
Six regions – six grape varieties – six recommendations
Switzerland offers an impressive variety of grape varieties that pair excellently with asparagus. Here are six suggestions from all wine regions:
German-speaking Switzerland: Räuschling
This indigenous white wine variety is a real speciality from the Zurich region. Räuschling is fresh, lively and impresses with its fine acidity.
Recommended dish: white asparagus with new potatoes, melted butter and chives – or served in the classic style with a hollandaise sauce.
Three Lakes Region: Pinot Gris
Pinot Gris from the Three Lakes Region impresses with its structure, ripe fruit and a hint of spice. Its fullness harmonises particularly well with asparagus dishes prepared with cream or cheese.
Recommended dish: Gratinated white asparagus with Gruyère and a delicate cream sauce.
Valais: Petite Arvine
One of the finest grape varieties in Valais. Petite Arvine impresses with its saltiness, citrus notes and lively acidity.
Recommended dish: White asparagus with salmon fillet and lemon and herb vinaigrette.
Vaud: Chasselas
This classic from Vaud is a safe bet with white asparagus. Chasselas is subtle, mineral and does not overpower. It is ideal for purist preparations.
Recommended dish: Cream of asparagus soup with a hint of nutmeg.
Geneva: Aligoté
This fresh, light grape variety from the Lake Geneva region is rare but well worth discovering. Aligoté brings liveliness and elegance – an exciting accompaniment to lighter asparagus dishes.
Recommended dish: Green asparagus with poached egg and lemon oil.
Ticino: Merlot Bianco
Made from red Merlot grapes, Merlot Bianco is a Ticino speciality. It brings freshness, floral notes and a pleasant fullness. It is ideal with larger asparagus dishes with meat.
Recommended dish: Green asparagus with veal escalopes and tarragon sauce.
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