Cheese Fondue: Selecting The Perfect Wine Pairing

Fondue is a Swiss dish that originated in the 18th century as a way to use up ageing cheese bits and stale bread. The best wines to use in cheese fondue are dry white wines such as Swiss Chasselas, Chignin, Roussette from Savoie, Muscadet, Chablis, dry Alsace or Austrian Riesling, or a young Grüner Veltliner. If you want to use a red wine, it should be light-bodied, such as a young red Burgundy, Gamay, or Dole. The wine's acidity helps to keep the cheese from clumping together, so it's important to use a good-quality wine that you would enjoy drinking.

Dry white wine is best

When it comes to making cheese fondue, the wine you choose can have a significant impact on the flavour and texture of the dish. The best wine to use in cheese fondue is a dry white wine.

Firstly, a dry white wine will provide the necessary acidity to prevent the cheese from clumping together and ensure a smooth fondue. The acid in the wine also helps to cut through the richness of the cheese, creating a well-rounded and balanced flavour profile.

Secondly, dry white wines often possess crisp and aromatic qualities that pair well with the creaminess of the cheese. The dryness of the wine prevents the fondue from becoming overly sweet, while its crispness adds a refreshing element to the dish.

When selecting a dry white wine for your cheese fondue, consider options such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. These wines are known for their high acidity and ability to complement the cheese without overwhelming its flavour. Other options include Swiss Chasselas, Chignin, or Roussette from Savoie, though these wines may be harder to find.

If you're looking for a wine to drink with your fondue, you can opt for the same dry white wine used in the recipe, or choose a different wine that will pair well with the flavours of the fondue. Again, dry white wines are an excellent choice, but you can also explore light-bodied reds such as a young red Burgundy, Gamay, or Dole.

Remember, when selecting a wine for your cheese fondue, it's important to choose one that you would enjoy drinking. The quality of the wine will directly impact the taste of the fondue, so opt for a good-quality wine that suits your palate.

Avoid reds

While you can drink red wine with fondue, it is best to avoid using it in the cheese fondue mixture. This is because red wine is likely to clash with the cheese, creating an unpleasant flavour. Fondue originated in Switzerland in the 18th century as a way to use up ageing cheese and stale bread. The local peasants discovered that stale bread was less likely to chip a tooth when dipped in hot wine and cheese.

The best wines to use in a cheese fondue are dry white wines, such as Swiss Chasselas, a Chignin or Roussette from Savoie, or a young Grüner Veltliner. Other options include Muscadet, Chablis, dry Alsace or Austrian Riesling. The wine's acidity stops the cheese from clumping together, so it is important to use a wine with a high level of acid.

If you would like to make a non-alcoholic fondue, you can substitute the wine with chicken broth and lemon juice to provide the necessary acidity.

Wine prevents clumping

Wine is an essential ingredient in cheese fondue, and not just for flavour. The natural tartaric acid in wine prevents the cheese's casein proteins from clumping together, stopping the fondue from turning into a clumpy mess.

The best wines for cheese fondue are dry white wines with high acidity, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. A crisp, dry white wine is the best option, and other options include Swiss Chasselas, Chignin, Roussette from Savoie, Muscadet, Chablis, dry Alsace or Austrian Riesling, or a young Grüner Veltliner.

If you want to make a non-alcoholic fondue, you can substitute the wine with chicken broth and lemon juice to add the necessary acidity.

When making a cheese fondue, it is also important to grate the cheese, as this will help it melt faster and more evenly. You should also add the cheese to the fondue slowly, stirring constantly, to prevent clumping.

Wine is essential for flavour

Wine is an essential ingredient in cheese fondue, adding flavour and preventing the cheese from clumping together. The acid in the wine keeps the cheese mixture smooth and gives it an even texture.

When choosing a wine for your cheese fondue, it's important to select a dry white wine with high acidity. The best options include Sauvignon Blanc, Pinot Gris, and unoaked Chardonnay. These wines will enhance the flavour of the fondue and ensure a smooth, creamy texture.

If you're looking for a wine with a bit more body, you could also try a crisp, dry white wine such as Swiss Chasselas or a Chignin or Roussette from Savoie. These wines can be harder to come by, but they will add a unique flavour to your fondue.

For those who prefer red wine, it's best to choose a light-bodied, dry red such as Pinot Noir, Gamay, or Dole. These wines will provide a nice contrast to the rich, creamy cheese fondue.

No matter which wine you choose, it's important to use a good-quality wine that you would enjoy drinking. The flavour of the wine will directly impact the flavour of the fondue, so it's worth selecting a wine that complements the cheeses you plan to use.

In addition to its flavour contribution, wine also serves a functional purpose in cheese fondue. The natural tartaric acid in wine prevents the cheese's casein proteins from clumping together, ensuring a smooth and creamy fondue.

So, whether you're a white wine or red wine lover, be sure to include a generous amount of wine in your cheese fondue for the best flavour and texture.

Non-alcoholic alternatives

There are several non-alcoholic alternatives to wine that can be used in cheese fondue. One option is to use a combination of low-sodium stock and milk, with a 50/50 ratio of both. Any stock of your choice will work, such as chicken or vegetable stock. You can also use water, but adding flavour and richness is preferable.

Another alternative is to use non-alcoholic wine or light beer. If you are unable to find non-alcoholic wine, the wine can be replaced with milk or a mixture of milk and chicken or vegetable stock. Lemon juice can be added to the pot to mimic the effect of wine, as it has citric acid that prevents the cheese from stringing together.

Additionally, you can omit the wine and use a combination of milk and chicken or vegetable stock with lemon juice. This will result in a milder flavour, so you may need to add extra seasoning or spices such as nutmeg or cayenne pepper.

Frequently asked questions