Swedish wines, drinkable or just a curiosity?

Can Sweden really produce good, tasty quality wines?
Twenty, even ten years ago, the answer to that question would have been No, perhaps a doubtful Maybe.
But today the answer is a resounding Yes.
In the last decade, Sweden has taken giant steps forward as a wine country and today Swedish wine enthusiasts can hold their heads high.

Not so big

There are about 300 winemakers with a total of about 100 hectares of vineyards in Sweden. Most are hobby growers, but around 40 operate a commercial market and several of them are really good. Several of the vineyards are positioned so that they are exposed to almost constant wind, which is good for the plants as it dries out any moisture from the grapes.

The grapes and the style

The most common grapes used to make wine in Sweden are PIWI grapes, innovative grapes developed to suit a wetter climate and which thrive in cool areas and also – an important prerequisite – have a shorter growing cycle. The green Solaris is the star, but the blue Cabernet Cortis and Rondo are also important.
Many vineyards are focusing on making sparkling wines. Fortunately, in recent years, they have stopped looking to the giants of France and have started to develop their own style and flavour, even if the method is classic, i.e. a second fermentation in the bottle.

The future

But what about the future of Swedish wine… if the wines have become so good in just 20 years, what will it look like in another 20?
If the trend continues, as all the signs are that it will, Swedish wines will soon move from odd curiosity to something that can compete on the international market.
The knowledge, interest and commitment are there. And now even consumers are beginning to discover this hidden gem of the north.

So, as we say in Sweden: Skål! (Cheers)

Maria Scharffenberg
Sommelier and Teacher

Photo cred: Conny Fridh/imagebank.sweden.se