Producing and Consuming Locally: Switzerland as a Local Market

Philippe Masset () and Jean-Philippe Weisskopf ()
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Philippe Masset: Ecole hôtelière de Lausanne, HES-SO // University of Applied Sciences Western Switzerland
Jean-Philippe Weisskopf: Ecole hôtelière de Lausanne, HES-SO // University of Applied Sciences Western Switzerland

Chapter 27 in The Palgrave Handbook of Wine Industry Economics, 2019, pp 507-522 from Springer

Abstract: Abstract Switzerland’s wine landscape deserves closer academic analysis due to its peculiar structure, production conditions and market. The Alps and differences in altitudes, soil composition, exposures and hygrometry result in a variety of terroirs and, thus, a large number of wine types can be encountered. Generally, two business models are encountered in Switzerland: small family wineries which sell most of their production directly to final consumers and cooperatives/larger wineries which sell mainly through supermarkets. In terms of wine market, Switzerland is saturated by both local and international players. In order to compete, Swiss winemakers therefore need to focus on quality and rely on a differentiation strategy. While producing and consuming locally has worked out for Swiss winemakers thus far, in the future, they will need to evolve and focus on increased visibility and exportation.

Date: 2019
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DOI: 10.1007/978-3-319-98633-3_27

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