The consumption of food and beverages causes more than a quarter of an average person’s environmental impact in Switzerland. Apart from meat, fish and dairy products, beverage and semiluxury food – especially spirits and coffee – contribute to a significant share. Over the entire life cycle of wine – from the cultivation of the vineyard to consumption – resources are consumed and greenhouse gas emissions are released. Currently, publicly available data for the environmental impacts of the different life cycle phases in Swiss wine production are missing. Therefore, this study will collect data for Swiss red and white wine and based on the life cycle assessment point out the environmental reduction potentials for the Swiss wine cultivation and production. Thereby the entire life cycle from the extraction of raw materials, through the cultivation and processing of the grapes, bottling and distribution to disposal of packaging (cradle-to-grave) is considered. In addition to organic and conventional produced wine also the cultivation of fungus-resistant varieties is analysed in order to reveal specific optimizations among the various production systems to the winery owner and winemakers.