Fondue Wine Pairing

Pairing wine with Fondue can be a delightful experience. The recipe often includes Alpine flavors like Garlic, Herbs, Kirsch, and Lemon. This allow for a wide range of wine options.

These cheeses are rich, creamy, and often salty, and call for a wine that can cut through the fat, refresh the palate, and balance the dish's intensity.

Acidity is the key.

Acidity balances the richness and resets the palate.

Fondue pair best with crisp and dry white wines.

Avoid tannic reds. Tannins clash with the fat in the cheese.

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Alpine White Wines

Chasselas (Switzerland) is the traditional Swiss pairing for Fondue. It is light, subtle, and slightly nutty.

French Alpine wines are also perfect with Fondue:

• Altesse
• Jacquère
• Roussette
• Savoie

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Other White Wines

Riesling Off-Dry from Alsace or Germany has high acidity and fruitiness to complement Fondue without overpowering it.

Chenin Blanc Demi-Sec offers a range of styles, from dry to sweet, but its bright acidity and fruity character make it a versatile choice for pairing with Fondue.

Pinot Gris from Alsace has a richer body than most whites, but is still bright and aromatic. It pairs well with Fondue due to its subtle fruitiness.

Alpine Sparkling Wines

• Crémant de Jura AOP
• Crémant de Savoie AOP

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Other Sparkling Wines

Fondue pairs very well with sparkling wines.

The bubbles and the bright acidity make it a fantastic pairing, adding a refreshing contrast to the creamy cheese.

• Champagne (France)
• Crémant (France)
  
• Cava (Spain)
• Prosecco (Italy)
• Sekt (Germany)

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Rosé wines

Dry rosé wines, with their crisp acidity and delicate fruit flavors, complement the subtle creaminess of Fondue without overpowering it.

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Light and Dry Red Wines

While traditionally paired with white wines, certain red wines can also complement Fondue, particularly those with light body and low tannins.

Pinot Noir from Alsace or Beaujolais, Gamay, and some lighter red wines from Savoie are good choices.

• Corbeua (France)
• Pinot Noir (France)
• Beaujolais (France)
• Valpolicella (Italy)
• Lambrusco (Italy)

Personal Preferences

Personal preferences play a significant role in wine and cheese pairings, so don't hesitate to experiment to find the combination that suits your taste buds best.

Consider adding some accompaniments like fruit, nuts, or bread to enhance the pairing experience:

• Crusty Bread and Crackers
• Nuts, Peanuts and Fries
• Grapes and Berries
• Olives and Garlic
• Figs and Rasins
• Slised Apple and Pear
• Dark Chocolate
• Rosemary and Thyme

If it Grows Together

If it grows together it goes together.

Pairing locally is a great way to learn more about wine and cheese:

France

Chèvre from Loire is great with Sauvignon Blanc from Loire.

Munster from Alsace is great with Gewürztraminer from Alsace.

French Sauternes with French Roquefort.

Italy

Strong Gorgonzola pairs perfectly with Barolo.

Pecorino pairs well with Chanti.

Pino Grigio goes well with Mozzarella.

Spain

Manchego is gorgeous both with Cava and Rioja.

Alpine

Alpine wines were made with dishes like Raclette in mind.