Resistant Grape Varieties: Raising Awareness of Promising Wines

Wines produced from resistant grape varieties are in the ascendant in Swizerland. Consumers are showing that they are open to them. The market penetration of these wines, especially in the catering sector, could be improved through better communication.

Against a backdrop of climate change and increasing research into sustainable viticulture, the use of grape varieties that are naturally resistant to fungal diseases would appear to be a promising option. Nevertheless, it is assumed that the market penetration of these grape varieties is sometimes curbed by their lukewarm consumer acceptance, even in the absence of systematic evidence of this.

Within this context, Agroscope conducted a study with three complementary objectives: to evaluate the current situation regarding the planting of resistant grape varieties in Switzerland; to summarise the latest consumer studies concerning these grape varieties; and to analyse their current presence on Swiss restaurant menus.

Limited but growing area

Although the area planted with resistant grape varieties remains limited – 540ha out of 14,484ha – it is on the increase, with German-speaking Switzerland having a substantial lead at this stage. The main resistant red grape variety planted in Switzerland is Divico, followed by Carbernet Jura. The main resistant white grape variety is Souvignier Gris, followed by Johanniter.

Consumer openness

In a recent study investigating Swiss consumer acceptance of resistant grape varieties, three factors were identified as levers with a potentially significant impact: the sensory quality of the wines; consumer wine knowledge level; and consumer familiarity with resistant grape varieties.

Here, we also show that consumers are open to resistant grape varieties for different consumption occasions and appear willing to incorporate them in their consumption habits.

Restaurateurs indicate need for support

A study of the menus of 450 catering establishments reveals that several already offer these wines on their menus. The distribution observed at production level is broadly reflected in the wine lists of the catering establishments.

The study asked restaurateurs what factors would encourage them to add this type of wine to their menu, as well as what factors would explain their lack of interest. The analysis of their responses reveals a variety of positionings. Several restaurateurs expressed a qualified openness to including these wines, motivated by the desire to diversify their wine lists and by values associated with sustainability. The inclusion of new products also appears to be strongly conditioned by the offerings of their usual winegrowers and suppliers; this dependence underscores the importance of good communication and collaboration between producers and restaurateurs to facilitate adoption. Several professionals insist that the adoption of this type of wine will depend on actual consumer demand and market trends. Several also express reservations as to the taste quality of these wines. Finally, some restaurateurs express a lack of knowledge about these grape varieties and a need for support in order to better understand them and contemplate including them on their menus.