Cheese And Wine: Perfect Fondue Pairings

Fondue is a Swiss dish that originated in the 18th century as a way to use up ageing cheese and stale bread. The best wines to pair with fondue are white wines that are high in acid and dry. The high acidity in wines helps to cut through the fat content of the cheese and balance out the saltiness. Some recommended white wines include Grüner Veltliner, Sauvignon Blanc, Pinot Gris, and Chardonnay. While white wines are generally preferred, some red wines can also pair well with fondue, such as Pinot Noir, Beaujolais, and Cabernet Franc.

Dry white wines, such as Pinot Gris, Sauvignon Blanc, and un-oaked Chardonnay, are recommended

When it comes to wine and fondue, dry white wines are the way to go. Specifically, Pinot Gris, Sauvignon Blanc, and un-oaked Chardonnay are recommended. These wines have the perfect balance of acidity and fruitiness to complement the cheese fondue without being too sweet or rich.

Pinot Gris, also known as Pinot Grigio, is a zesty white wine that pairs well with cheeses. Its crisp, refreshing taste can cut through the richness of the fondue, providing a nice contrast. It also complements the flavours of the cheese, enhancing the overall taste experience.

Sauvignon Blanc, a popular choice for wine lovers, is known for its herbal flavours and acidity. It is a versatile wine that pairs well with various dishes, and its crisp, dry nature makes it an excellent choice for cutting through the creaminess of the fondue.

Un-oaked Chardonnay is another great option for fondue. While Chardonnay itself is a well-known grape variety, the un-oaked version has a more subtle flavour profile that won't overpower the fondue. It has notes of peach, melon, and citrus, adding a touch of freshness to the pairing.

When choosing a wine to pair with fondue, it's important to consider the high salt and fat content of the cheese. Therefore, wines with high acidity should be avoided, as they can interact with the cheese and create a bitter taste. Instead, opt for dry white wines that provide a nice contrast and enhance the flavours of the fondue without being too overpowering.

In addition to the wine choices mentioned above, other dry white wines that can pair well with fondue include Grüner Veltliner, Chenin Blanc, and Riesling. These wines have the right balance of acidity and fruitiness to complement the fondue without overwhelming it.

When in doubt, it's always a good idea to choose a wine from the same region as the fondue, as local wines often pair well with local dishes. For example, if enjoying a classic Swiss cheese fondue, consider a Swiss wine like Chasselas or Fendant, which are fruity and complement the flavours of the fondue beautifully.

Red wines can be paired with fondue, but they should be light, dry, and unoaked, like a Pinot Noir or Beaujolais

When it comes to wine and fondue, white wines are generally considered a better pairing, as their high acidity can cut through the fat content of the cheese and balance out the saltiness. However, red wines can also be paired with fondue, as long as they are light, dry, and unoaked.

Pinot Noir is a popular light-bodied red wine that is known for its red fruit and spice aromas, with smooth finish. It is a versatile wine when it comes to food pairing and has higher acidity levels and lower tannins. It pairs well with chicken, pork, and mushrooms, and can also complement a fondue pot.

Beaujolais is another red wine that can work well with fondue. It is a light, dry, and unoaked wine, similar to Pinot Noir. These types of wines are better suited to the strong flavours of cheese fondue, as they won't overpower the dish.

While red wines can be paired with fondue, it's important to avoid wines with high acidity, as this can be too intense when paired with the rich and creamy cheese. Instead, opt for a more mature wine with lower acidity, such as a Pinot Noir or Beaujolais, for a more harmonious pairing.

In addition to the type of wine, it's worth noting that the region of the wine can also play a role in the pairing. Wines from Switzerland, Germany, Austria, and Northern Italy are often recommended for fondue, as these regions produce wines that complement the flavours of the cheese.

A Swiss Chasselas is a classic pairing, especially with a Vacherin Fribourgeois AOP fondue

A Swiss Chasselas is a classic pairing with fondue, especially with a Vacherin Fribourgeois AOP fondue. This is because the structure and complexity of the wine will match the richness of the Vacherin Fribourgeois AOP's aromas, creating a perfectly balanced harmony.

Chasselas is a Swiss variety of grape that tends to showcase its origin more than other grapes. Fondue and Chasselas are a great pairing because the texture of the wine matches the cheese. The wine's acidity slices through the fat, leaving your palate feeling fresh.

Chasselas is Switzerland's most popular variety of white wine, making up over a quarter of the vineyards in the country. It is also known as Fendant or Gutedel. It is a pretty basic grape variety, and while it can be found in Germany, it is rarely seen outside of Switzerland, where Swiss wine export is very small.

If you can't get your hands on a Chasselas, there are other wines that also pair well with fondue. A Swiss cheese fondue is typically accompanied by a fruity white wine from western Switzerland. Due to the high salt and fat content of the cheese, high acidity should be avoided in the accompanying wine. Other classic pairings include Riesling Sylvaner, Muller-Thurgau, and Pinot Noir (when fondue is served with ham).

A German Gruner Veltliner is a good choice, with its combination of citrus and apple flavours

When it comes to choosing a wine to pair with fondue, it's important to consider the high salt and fat content of the cheese. Generally, wines with high acidity are a good match, as they cut through the fat and balance the saltiness. A German Gruner Veltliner is an excellent choice in this regard, with its combination of citrus and apple flavours.

Gruner Veltliner is a white wine variety grown primarily in Austria, but also in Hungary, the Czech Republic, and Slovakia. The grapes usually ripen in mid-to-late October, and the wine is known for its cool and collected character. It has a unique combination of citrus and apple flavours, with a very acidic and eccentric profile that makes it a versatile food-matching wine.

When paired with fondue, the Gruner Veltliner's acidity cuts through the richness of the cheese, creating a harmonious balance on the palate. The citrus and apple notes in the wine complement the salty and creamy characteristics of the fondue, enhancing the overall flavour experience. Additionally, the wine's fullness, power, and softness harmonise perfectly with the intensity of the cheese fondue.

For the best results, it is recommended to choose a more mature Gruner Veltliner for fondue, as the higher acidity in younger wines may overpower the delicate flavours of the cheese. A slightly more aged wine will have a softer profile, allowing the flavours of the fondue to shine through while still providing a refreshing and enlivening drinking experience.

In conclusion, a German Gruner Veltliner is an excellent choice to pair with fondue due to its citrus and apple flavours, high acidity, and versatility in food pairings. Its ability to cut through the richness of the cheese and complement its salty and creamy notes makes it a perfect match for this classic dish.

A French Roussette de Savoie is another recommended option, with its fruity, spicy notes

A French Roussette de Savoie is another recommended option for wine to pair with fondue. This wine is fruity and spicy, and pairs well with a fondue made from Gruyére, Beaufort, Tomme de Savoie, and Comté. This wine is recommended by Markus Gould, Falstaff Sommelier of the Year 2020, who is host at the Viennese wine restaurant Heunisch & Erben. Gould suggests pairing fondue with an Alpine white wine, as fondue originates in the Western Alps. He recommends the Roussette de Savoie 2015 from Domaine Dupasquier in Jongieux, which is refreshing, clear, stony, and cool.

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