Summer, sunshine, Swiss wine: six rare grape varieties for barbecues, picnics and lakeside terraces

When the days are long and the evenings are balmy, a glass of wine is twice as enjoyable. Instead of reaching for the same old Chasselas or Pinot Noir, why not take a detour and explore some local rarities? Swiss winemakers press wines from indigenous or lesser-known grape varieties that are perfect for summer cuisine.

Switzerland is a small wine-producing country, but it is rich in variety. Around 2,500 wineries currently cultivate over 250 grape varieties. Many of these grow on just a few rows of vines and reflect their terroir in an unadulterated way. Six such originals will bring variety to your glass this summer.

The ‘mimosa’ among Valais grapes thrives only on windless terraces, but rewards with citrus and pineapple notes and a distinctive salty finish. Served chilled, this white wine accompanies ceviche, grilled fish or marinated goat's cheese.

Only around nine hectares of this red wine variety, rediscovered in 1960, grow on the steep slopes of Lake Geneva in the summer sun. Ruby red, cherry-like, slightly peppery and with a juicy acidity, Plant Robert is an insider tip for entrecôte, lamb chops or smoked vegetables from the grill – best served slightly chilled.

Nicknamed Zürirebe, this almost forgotten variety produces a mineral white wine with lime and meadow flower aromas. Its crisp acidity makes it easy to drink on hot days and the ideal accompaniment to whitefish, sushi platters or quinoa bowls by the lake.

This Burgundy native feels at home in the city on the Rhone and is a lively, dry white wine with green apple and citrus nuances. As a solo aperitif, mixed with Kir or served with seafood tartare, Aligoté scores with its crisp freshness that doesn't tire even after work.

Where Merlot once dominated, this native red wine variety is making a comeback thanks to idealistic winemakers. Its robust tannins, cherry and plum aromas and spicy earthiness are reminiscent of chestnut forests. Served slightly chilled, Bondola goes well with polenta, braised sausage or simply with a salami platter on a picnic bench.

Rose petals, lychee, nutmeg – the opulent aroma is seductive, but on Lake Biel, Lake Neuchâtel and Lake Murten, the explosion of flavours is balanced by mild acidity. Semi-dry, it goes well with Thai curry, mature blue cheese or as an accompaniment to apricot tart for dessert. Perfect when the sun sinks red into the lake.

Autochthonous Swiss wines reveal their personality when the temperature is right: fresh white wines such as Petite Arvine, Räuschling and Aligoté taste best at 8–10 °C, aromatic varieties such as Gewürztraminer at 10–12 °C.

More robust reds such as Plant Robert or Bondola benefit from 14–16 °C – just pop them in the fridge for a short while. This ensures that the fruit and spice don't get lost even on hot days.

In Switzerland's six wine-growing regions (Valais, Vaud, German-speaking Switzerland, Geneva, Ticino and the Three Lakes), around 2,500 winegrowers cultivate 252 different grape varieties. This means that Switzerland, despite its small size, boasts a record-breaking variety of wines just waiting to be discovered.

Find out more about Switzerland's wine regions and grape varieties.