Is it sometimes a tension, though, between respecting the past and pushing the boundaries?

Well, first of all, I think the tension is that you need to h- pay attention why- while you create such things, because Anne-Claire just finished her harvest.

I'm, I'm...

Y- you look very relaxed, so I hope you had a good, good vintage.

So first, I, I mean, I'm more than 30 years in this topic, but I couldn't do a, a vineyard or harvest grapes.

Because every year, you know, it... you start from zero.

You don't know how the weather is.

[laughs]

But is that an accurate description of what abundance is available to people who enjoy Swiss food?

Well, of course, not only because there was, for example, Swiss International Airline.

They served their famous chocolate.

or they gave the refreshing towel when you enter, you know, or you have a long-haul flight and you get refreshed.

You had Victorinox, the knife that you can use when you go hiking in the mountains and cut your sausage.

So it was really different brands that represent the culinary steps you can do in the country.

And it was not just, you know, cold cheese or, let's say, sausages, but they also cooked, they warmed it, you had so different warm dishes.

the case?

Does that suggest a greater sense of entrepreneurship? Is this also because you also have vineyards turning over within families? Is there just more movement in the Spanish market? What are you seeing?

Well, you have, of course, you also have this, but you have a different grape.

For example, Spain is mainly dominated by the Tempranillo grape, and it's less fragmented, like, for example, France.

But Spain has, unfortunately, a big problem.

It's getting very hot.

So some regions really are burning.

or they don't have enough water so there is a shifting which is for us interesting because they find like old plants like they are in higher places or on islands or on volcanic soils so Spain even if it's one of the biggest producers of wine becomes now also the most interesting niche producer of really old hidden gems that will become very interesting

Okay,

It's not been front page of, of let's say the international press, but what's happening?

No, no, it, it is, it is very sad and very scary.

And, and you had it for example last year over in California when, when, when there was a lot of fires.

So what, what happens, it's not yet that the vineyards burnt down.

And, and also the, the, the grape as a plant is, is more protective against fire, but this is not a topic.

But what happens is the smoke of, of the fire, it goes around the grapes and you have this smoke taint.

So you, when, when you crush the grapes after, you can get the smoke flavors and you don't yet really know what to do with that.

Uh, what, what's this, what's this going to mean?

Let's hear it from Chandra.

When you think about wine, yes, you see some slopes, you see some valleys, but high altitude, what does this mean? And so this is a terminology that became more popular in the last, let's say, 15, 20 years.

As the climate change, it gets warmer.

Some vineyards, they cannot be anymore in places where they've been.

So people start to plant higher up where it's cooler, where you don't have too much heat.

And with the book, actually, the story of the book is that a Swiss man, Donald Hess, in 2001 decided to go to Argentina, to the north part, near Bolivia, in Salta, and planted a vineyard that for many, many years was the highest vineyards in the world.

So remember, in Switzerland, we have a lot of mountains.

But you are working already for the upcoming issue, right? Tell us a bit more.

Are we in the middle of also a reset in terms of, uh, a sort... where, where bottles are being deployed?

Yeah.

We are in a...

It, it, it's very interesting because we are really in the middle of a reset.

I don't say it's bad that there's a reset because there was too much wine.

I think it went too easy.

Everybody made wine which was not really needed.

Uh, would you say, you know, when we look at, at, you know, at, at a, from a Portuguese wine-making perspective, uh, i- is it indeed a challenge? Does it need a reset?

Why, why are they so different?

So, so the, the beautiful thing about, you know, you have the international grapes.

These are grapes you find the same grape in all kind of different countries.

And then you have the inter, uh, the indigenous grapes, which every country has like a signature grapes.

Think about Austria, then you have the Gruner Veltliner, or in Germany, you know, Riesling is very strong.

Uh, you go to California, for, for example, you think about Zinfandel, Argentina, Torrontés.

And in Switzerland, in, in the Valais especially, you have like f- for example, the Petite Arvine, the Heida, the Cornalin, the Diolinoir.

Tell us a little bit about how you, you were involved in all this 'cause the Chandra Kurt Collection, uh, has been, uh, has been around for two decades now.