The Taste of Tradition: Valais Wine, London & Anton Mosimann
Stephan Wehrle believes that the appreciation of great wine is passed down through generations. In this episode, the Swiss communication expert shares how his passion for Valais wine was shaped by his childhood in the Valais and his years in London.
Growing up between Gampel-Steg and an alpine pasture at 1,840 metres above sea level, Stephan was surrounded by the flavours of homemade polenta, wild blueberries, and his grandmother’s freshly baked bread. Later, London became his second home – and it was there that his passion for Swiss wine truly flourished. He reflects on his time as a foreign correspondent, wine tastings with British journalists, and his friendship with Anton Mosimann, the legendary chef who cooked for the British royal family.
“Think bigger” is the central message running through this episode. In 2026, with new US tariffs on Swiss products and ongoing discussions about wine import quotas, the question is more relevant than ever: why does Swiss wine still make so little use of its export potential, and what can we learn from Australia?
What you’ll hear in this episode:
- Why Stephan Wehrle believes that the appreciation of fine wine is passed down through generations
- How his passion for Valais wines took shape in London
- Anton Mosimann – the Swiss chef who cooked for the British royal family
- The appeal of contrasts: from simple home cooking to haute cuisine
- Swissness as an export opportunity – and what Switzerland can learn from Australia
About our guest
Stephan Wehrle is one of Switzerland’s most experienced communication experts. Having held positions at Kuoni, Emmi, Coutts Bank, and Swiss Federal Railways (SBB), he has extensive expertise in corporate communications, investor relations, and media relations. Today, he advises executives and develops strategic communication concepts and compelling brand narratives.
Kapitelmarken
00:00 – Introduction & guest: Stephan Wehrle
00:58 – “The appreciation of fine wine is passed down through generations”: growing up in Valais
02:52 – London: a second home & the scents of the world
05:20 – How his passion for Valais wine began
08:51 – Anton Mosimann: a mutual friend
11:26 – Chef to the British royal family
14:25 – Cuisine Naturelle: when great food can also be healthy
19:51 – Polenta with wild blueberries vs. haute cuisine
21:24 – The missed opportunity to become ambassadors
24:22 – Exports, Swissness & the Swiss brand
27:11 – What we can learn from Australia
