RäuschlingSwitzerland's rarest white gem, a crisp Alpine treasure nearly lost to time

Räuschling is one of Switzerland's most endangered indigenous grape varieties, cultivated primarily around Lake Zurich since at least the 16th century. This ancient white grape nearly vanished in the 20th century when only a handful of growers kept the tradition alive, reducing plantings to barely 10 hectares by the 1980s.

Today, passionate winemakers in the Zurich region are leading a small but spirited revival, recognizing Räuschling's unique ability to produce wines with remarkable freshness and mineral character. The grape thrives in the cool climate around the lake, where limestone-rich soils contribute to its distinctive profile.

What makes Räuschling special is its rarity and historical significance—it's a living link to Switzerland's winemaking past, offering wine lovers a taste of something genuinely uncommon and authentically Swiss.

Räuschling produces delicate, light-bodied wines with pronounced acidity and a distinctive mineral backbone. On the nose, expect subtle aromas of green apple, pear, citrus zest, and white flowers, often accompanied by hints of fresh herbs and a characteristic flinty note reminiscent of wet stones.

The palate is refreshingly crisp and clean, with flavors of lemon, green plum, and sometimes a gentle honeyed quality. The finish tends to be lean and persistent with a pleasant saline minerality. These wines are typically unoaked to preserve their delicate character.

Räuschling pairs beautifully with freshwater fish like perch or trout, Swiss cheese fondue, asparagus, light salads, and seafood. Its bright acidity makes it an excellent aperitif and a perfect match for the local Zurich cuisine.