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GASTRONOMY / WINE |
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LOCAL FLAVOUR TO THE FORE |
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 Blessed by BACCHUS, the vineyards of the Valais canton are the source of some of Switzerland’s most renowned wines.
Under the benign auspices of an exceptionally sunny climate all the year round, vineyards prosper at altitudes of between 450 and 800 metres. Footpaths will lead you along terraced vineyard walks, across hillsides or along irrigation canals. Take the opportunity to stop for a while at a wine-tasting cellar, where the owner will take the time to initiate you into the secrets of his wine growing techniques. FENDANT, PETITE ARVINE, AMIGNE, HUMAGNE or PINOT NOIR make marvellous accompaniments to the rustic charm of a typical Valais meal.
A small detour to the mountain dairies will allow you to appreciate the alpine cheeses manufactured from unpasteurized milk. Raclettes, tommes or serac combine beautifully with dried meat and rye bread.
Numerous restaurants offer a varied range of regional dishes such as raclette, fondue, brisolée (meal consisting of roast chestnuts, cheese and new wine) or a gastronomic menu based on fresh products. Local strawberries or apricots make excellent desserts. Last but not least, a small glass of Williamine or apricot brandy to raise a toast among friends and your happiness will be complete!
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