The Swiss are avid wine lovers, each year consuming 36 litres a head, according to Swiss Wine Promotion, a marketing association. This roughly translates to 21 bottles for every Swiss resident. Local production can only meet 40 per cent of consumption, meaning the rest has to be imported. It is no surprise then that export of Swiss wines remains at one per cent. Despite low visibility, chasselas, or fendant as it is known in Valais, is a well-known grape in the international market. In the 1980s it was the most common white varietal wine exported. Back then, wine made from the grape tended to be fairly neutral in flavour and thin on the palate. Production was high, resulting in wines dilute in flavour and quality.

Since the 1980s Switzerland has undergone a renaissance, and now there is an exciting array of high quality wines worth exploring.

Valais in the south-western region is famous for the Matterhorn, one of the highest mountains in the Alps. The canton also accounts for about 40 per cent of local wine production. The climate is dry and sunny, making it ideal for grape ripening. Vineyards are situated on steep slopes at 60 to 70 degrees to optimise exposure to the sun. More than 50 grape varieties are grown. For wine lovers, Valais is a treasure trove of indigenous varieties. For whites, look for chasselas (fendant), petite arvine, amigne and heida. For red varieties try humagne rouge, cornalin and diolinoir.