Switzerland evokes images of mountain climbers, yodelers, fondue and chocolate and cheese. It does not evoke wine. But surprisingly, Switzerland has a thriving wine community, though exports to other countries including the U.S. are miniscule, and amount to less than 2 percent of the total wine production. In fact, Switzerland has approximately 37,000 acres of grapes planted. By contrast, the unknown AVA of West Elks in Colorado has 48,000 acres of vines. The Valais region, Switzerland’s largest wine grape area, comprising of the valley which leads towards the Alps, are laden with steep terraced mountainside vineyards in a stunning display of the ability to plant grapes in seemingly impossible locations.

The holidays are around the corner which means the time for bubbly is once again upon us. IntoWine asked its panel of wine experts for their recommendations for great French sparklers: I absolutely love Champagne , however my wallet often does not. As the world wide demand for Champagne increases and prices continue to escalate, it is comforting to know that there do exist a solid range of sparkling wines that are both delicious to drink and easy on the pocket book.

The region of Calabria is the proverbial toe in the boot shape of Italy with a long history. Its first name was, in fact, Italia most likely derived from the Italic tribes who inhabited the region. They in turn most likely took their name from the word vituli which was the local word for the numerous caves which dot the mountainous area. The Greeks then came to the area bringing the art of winemaking. They called the area Enotria which meant “land where the vine is cultivated high above the earth.” There are records from the 4th century B.C. which indicate a vineyard in this area was worth six times the value of the same size field planted with grains. In fact, there is a group of people living today called the Grecanici who allegedly trace their roots back to Odysseus and the survivors of the Trojan War. The area was named Calabria in the 7th century by the Byzantines.

Fettucini Alfredo is almost as ubiquitous in American casual dining as the hamburger. Since the mid-80's it seems every casual dining restaurant offers some alfredo sauce dish. With this in mind, we asked our panel of experts for their recommendations on what wine to match with rich, buttery, creamy, cheesy alfredo sauce pasta dishes: Pasta Alfredo. To me that brings up thoughts of northern Italy. I am a believer in matching foods to their regions if possible. There are some great wines made in northern Italy. I think for fare like this though, there is no need to break the bank on an expensive Barolo or Amarone (although if you feel inclined I am sure they would be lovely). I am going to recommend Barbera. This grape is grown in the Piedmont region of Italy. In the last few years, Buy Vietti Barbera D'Asti Tre Vigne Barbera has been rediscovered and many different styles are being made ranging from thin and acidic to oak driven fruit bombs. I prefer them somewhere in between. I am going to recommend the 2006 (although the 2004 and 2005 are perhaps even better) Vietti Barbera D’Asti Tre Vigne . This should cost around $20 or less on the retail shelves. It has an abundance of fruit and great acidity to cut thru the cream sauce . It is one of the better food wines and a great match for a cream sauce. If you really want to indulge, add a few shaved truffles on the top for a great meal. - Loren Sonkin , IntoWine.com Featured Contributor and the Founder/Winemaker at Sonkin Cellars.

There are some Napa wineries that stand out for their beautiful gardnes and impeccable landscaping. IntoWine.com has scoured Napa to find the wineries that are worth checking out if only for the gardens. The list below is in no particular order. Franciscan St. Helena - While wine libraries are not uncommon in Napa, the space allocated for the purpose at Franciscan stands out. Lots of warm wood, long tables, and floor to ceiling storage make for an impressive but not overwhelming atmosphere for those seeking to schedule a private event or tasting, or interested in attending one of the winery’s daily educational seminars. Read more...

In the US, Chinese food has evolved from being a novelty ethnic food to a virtual staple of the American diet. Nowadays Chinese cuisine permeates the restaurant landscape with a presence ranging from the local shopping mall food court to upscale (almost) fine dining. With this seemingly ubiquitous presence in mind, IntoWine.com asked its panel of wine experts to suggest the best wine to pair with chinese food: OK, if I’m not allowed to recommend Tsingtao beer, wine it will have to be. Naturally, Chinese wine makes most sense and, guess what, it is now available in the US. Although I recommend Riesling, believe it or not, in China, the Chinese drink almost exclusively red wine with their food. Dragon’s Hollow Cabernet Sauvignon is ideal for Chinese food. The wine is picked early, not only does this result in a nice low alcohol which makes any wine more food friendly but it is less opulent in fruit. Opulent fruit and Chinese food don’t sound right. Buy Dragon's Hollow Wines Dragon’s Hollow Cabernet Sauvignon has an appropriate amount of green bell pepper character which makes it match a large variety of Chinese dishes. The low alcohol [though it states 12.5% on the label, it is actually lower than that], makes it even more versatile. Well, ok, if you want to stick with a white wine, Dragon’s Hollow also produces a wonderful dry Riesling. - Bartholomew Broadbent , CEO, Broadbent Selections, San Francisco

Harvest is that magical time when the baton is handed from the grape grower to the winemaker. The crop has been carried from bud break through flowering, fruit set, veraison, and maturation. For the last stretch of this process, the winemaker should be in the vineyard frequently, in close contact with the grapes with which they will be making wine. Selecting the correct picking date can be the difference between making an incredible wine or merely an acceptable one.

Vermentinos are not native to Italy; they were originally brought by the Spanish. At the beginning of summer, I discussed the Vermentinos of Sardinia. There is another region of Italy that excels in Vermentinos, the region of Liguria.