At the heart of the harvest

Raphael Guggenbühl from Restaurant Rechberg 1837 in Zurich serves wines from Swiss winemakers with whom he feels a connection. He explains why a Merlot from Ticino can be just as surprising as a Completer from Graubünden.

Fabian Reinhardt from the Zunfthaus zur Waag in Zurich talks about his guests' growing openness, his personal enthusiasm for local wines – and why Gamay from Geneva is a worthwhile discovery.

Alex Hannemann, tenant of the Blaue Ente restaurant in Zurich, lives and loves Swiss wine. He explains why Œil de Perdrix is more than just a rosé for him and why trust is sometimes more important than a famous name on the menu.

Markus Duner is head chef at the Ziegelhütte in Zurich. He reveals why Pinot Noir is a particularly fascinating grape variety for him and why wine can sometimes be simply a matter of pleasure and curiosity.

Queer culture, hospitality and enjoyment come together at Zurich's Kweer bar. Team leader Mahela Stamm explains how Swiss wine finds its way into the glasses and hearts of guests.