Culinary diversity meets wine enjoyment: the IGP Gastronomy Weeks and Swiss wine

The IGP Gastronomy Weeks invite you to discover Switzerland's culinary diversity from 1 to 16 February 2025. The focus is on products with a protected geographical indication (IGP) that stand for quality, tradition and regionality. From the St. Gallen Bratwurst to the Valais dried bacon and the Vaud saucisson – these specialities embody the rich heritage of Swiss cuisine and are celebrated during the Gastronomy Weeks in numerous restaurants and events.

But what would good food be without the right wine? Swiss wines are the ideal companion for these authentic dishes. Four renowned sommeliers share their recommendations on how to combine IGP products and Swiss wine to create a unique taste experience. Let their tips inspire you!

Sommelière Yanna Delière is president of ASSP Suisse Romande (Association Suisse des Sommeliers Professionnels) and founder of the book series Le Journal du Sommelier, which includes an edition on Swiss wines.

IGP product: Valais dried meat

Grape variety: Humagne Rouge or Syrah

‘With Valais dried meat, I would choose a delicate and spicy Humagne Rouge or a Syrah that is not too tannic. The characteristics of these two wines can bring out the seasoning in the sausage. Too much tannin should be avoided, as it can produce a metallic taste that can be unpleasant.’ Yanna Delière

IGP product: Saucisse aux choux (Vaud cabbage sausage)

Grape variety: Chasselas

‘The traditional Chasselas works very well with this speciality. I would choose a cuvée that has a certain minerality and a long finish on bitter substances (like some Chasselas from Lavaux) to balance the fat of the sausage. For a change, I could imagine that a Mondeuse or a Plant Robert would work well with red wine. The spicy yet quaffable characteristics of these wines emphasise the slightly smoky side of the sausage.’ Yanna Delière

Marc Almert is head sommelier at the Baur au Lac hotel in Zurich and managing director of Baur au Lac Vins. In 2019, he became only the second German to win the World Sommelier Championship.

IGP product: St. Gallen bratwurst

Grape variety: Pinot Noir

‘One thing is clear: you eat St. Gallen bratwurst without mustard! But whether it's on its own or accompanied by rösti and onion gravy, an invigorating, light-bodied red wine with charming acidity and lots of light red fruit aromas goes perfectly with this St. Gallen original. Pinot Noir from the nearby vineyards of German-speaking Switzerland is the perfect partner.’ Marc Almert

IGP product: Walliser Trockenspeck

Grape variety: Cornalin

‘Two Valais specialities combined: the excellent bacon with a delicate salty note that stimulates thirst. Cornalin delights with its spicy and juicy aromas on the palate, perfectly complementing the excellent mature tones of the bacon. Ideal with an aperitif in a ‘guérite’ in summer or in a chalet in winter.’ Marc Almert

IGP product: Saucisson Vaudois

Wine pairing: Swiss sparkling wine, e.g. based on Chardonnay

‘The smoky flavour of the Saucisson Vaudois is captivating. This goes perfectly with the yeasty notes of a Swiss sparkling wine made using the traditional method. The slight creaminess of the Chardonnay blends beautifully with the spicy and herbal tones of the saucisson. Santé!’ Marc Almert

Loris Lenzo has been restaurant manager and sommelier at the Einstein Gourmet restaurant in St. Gallen since 2020. In 2024, he was honoured with the Michelin Sommelier Award 2024.

IGP product: Appenzeller Siedwurst

Grape variety: Pinot Noir

‘A Pinot Noir that has been aged with little or no oak influence is recommended with the Appenzeller Siedwurst. The fruit should be in the foreground. The spicy sausage benefits from the lightness and fruit of the wine.’ Loris Lenzo

Wine academic Amanda Wassmer-Bulgin complements the dishes of her husband Sven Wassmer with a fine flair. At the same time, she is completing her training to become a renowned Master of Wine.

IGP product: St. Galler Bratwurst

Grape variety: Petite Arvine

‘A Petite Arvine would be a fantastic match for the St. Galler Bratwurst! Its lively acidity and lemony, salty notes harmonise perfectly with the creamy texture of the sausage, while the subtle exotic fruit nuances (like grapefruit or passion fruit) provide a fresh contrast to the savoury flavours of the bratwurst. The wine's minerality also matches the dish's Swiss roots, especially when served with side dishes such as rösti or mustard.’ Amanda Wassmer-Bulgin

IGP product: Valais dried bacon

Grape variety: Pinot Noir

‘The elegance of a Pinot Noir brings out the delicate flavours of the Valais dried bacon perfectly, while the acidity of the wine cleanses the palate and whets the appetite for the next bite and sip. A Swiss Pinot Noir from the Valais or the Bündner Herrschaft would be particularly harmonious, as it reflects the same terroir and culture as the dry-cured bacon. For a special touch, the dry-cured bacon can be served with crusty bread or mild cheese. A perfect combination for an Alpine charcuterie board!’ Amanda Wassmer-Bulgin

IGP product: Geneva Longeole

Grape variety: Completer

‘The combination of Longeole and Completer works extremely well because the wine's high acidity and structured body balance the richness of the sausage, while the aromas of stone fruit, almonds and herbs complement the fennel note and spicy character of the Longeole. The minerality of the Completer blends with the creamy textures of traditional accompaniments such as potatoes or lentils, enhancing the earthy character of the dish while adding a refreshing lightness.’ Amanda Wassmer-Bulgin