The inclusion of resistant grape varieties in the range of Swiss wines on restaurant menus is an increasingly trending topic. Against the backdrop of climate change and greater research into sustainability in viticulture, using grape varieties that are naturally resistant to fungal diseases appears to be a promising option to achieve these objectives. Although still limited, the area planted with resistant varieties is increasing steadily, with German-speaking Switzerland possessing a significant lead at this stage. The results show that consumers rate the quality of wines from resistant grape varieties on a par with that of the traditional varieties, suggesting an encouraging potential for development. FurtherFurthermore, several establishments already offer these wines on their menus, and the distribution observed at production level is broadly reflected in the supply found in the catering sector. Across the board, a lack of information and knowledge about these wines from resistant grape varieties is documented at different levels of the sector – from distribution to consumer perception – highlighting a significant opportunity for improvement in supporting the adoption and inclusion of these grape varieties in the Swiss viticultural landscape.