They were curious about wine but knew little about Swiss wine and wanted an introduction that felt intuitive rather than technical.
We flew them by helicopter from Verbier into the Val d’Anniviers, crossing autumn colour and high glaciers, with altitude and scale immediately setting the context.
The flight continued into Grimentz, one of Valais’ most distinctive wine villages, known for vin du glacier — a wine aged for decades in larch barrels, topped up year after year using a solera‑style system found nowhere else in Switzerland. Tasting focused on place rather than theory, followed by a chef’s table chasse menu built around the season.
The return flight traced the same route back across forest, village and ice, tying landscape and wine together in a way that made Swiss viticulture immediately clear.