What Wine to Serve at a Swiss Apéro
The Swiss apéro is a national ritual. Here's what to pour for it — and what to leave on the shelf.
· 6 min read
Key takeaways
- Chasselas is the default — Swiss, light, made for this exact ritual.
- For bubbles, a dry Crémant or a grower Champagne. Skip the sweet Prosecco.
- For something darker, a chilled Pinot Noir from the Valais — served cool, around 14 °C.
- Plan one bottle per three guests for a ninety-minute apéro, and pour a non-alcoholic option for the same length of time.
Frequently asked questions
- Is rosé OK at an apéro?
- Yes, especially in summer. A dry Provence-style rosé sits comfortably between Chasselas and chilled Pinot Noir — light enough to refresh, structured enough to handle charcuterie. Avoid anything sweet or neon-coloured; it photographs better than it drinks.
- What about a wine spritzer?
- Better than warm bad wine. Not better than a good chilled Chasselas. A small splash of sparkling water in a white that's a touch too rich (an oaky Chardonnay, say) is a defensible move. As a default? No.
- How long should the apéro last?
- Sixty to ninety minutes. Past that, guests are either hungry or drunk, and the dinner wine has to work twice as hard to recover the evening.
- Some of my guests don't drink wine. What do I pour them?
- A good elderflower cordial with sparkling water and a slice of lemon. A non-alcoholic Crémant if you can find a decent one. Avoid sugary sodas — they sit oddly next to charcuterie. The point is to give the non-drinker the same ritual as everyone else: a stemmed glass, something cold, something that tastes of an evening.
Not sure which wine to pick? Tell our sommelier what you are eating or the occasion and we will find the right bottle — or browse the full sommelia.ch collection.