Cheese Fondue: The Best Wine Pairings For A Decadent Experience

Fondue is a Swiss dish traditionally made with a blend of Gruyère and Emmentaler cheese, melted into dry white wine and Kirschwasser (a potent cherry brandy from Germany). The best wine to pair with cheese fondue is a dry white wine, such as Swiss Chasselas, or a Chignin or Roussette from Savoie. Other options include Muscadet, Chablis, dry Alsace or Austrian Riesling, or a young Grüner Veltliner. If you prefer red wine, opt for a light-bodied variety like Pinot Noir, Beaujolais, or Cabernet Franc.

Dry white wines, such as Swiss Chasselas or Austrian Riesling, are a good pairing for cheese fondue

Austrian Riesling is another dry white wine that complements cheese fondue well. It is known for its high acidity, which helps to cut through the rich and creamy texture of the fondue. Austrian Riesling also has a nuttiness that pairs perfectly with melted cheese.

Other dry white wines that can be considered for cheese fondue include Muscadet, Chablis, dry Alsace, a young Grüner Veltliner, or a dry Riesling from Alsace or Germany. These wines offer crisp and aromatic flavours that can stand up to the strength of the cheese and provide a refreshing contrast.

When selecting a wine to pair with cheese fondue, it is generally recommended to avoid full-bodied, tannic reds as they can be overpowered by the cheese. Instead, opt for crisp, dry whites or light-bodied reds if you prefer red wine.

Fruity, spicy Roussette de Savoie is a good choice for a fondue made with Gruyère, Beaufort, Tomme de Savoie, and Comté

When it comes to cheese fondue, a dry white wine is often recommended to cut through the rich, creaminess of the cheese. However, if you're looking for a wine that specifically complements a fondue made with Gruyère, Beaufort, Tomme de Savoie, and Comté, a fruity, spicy Roussette de Savoie is an excellent choice.

Roussette de Savoie is a white wine produced in the Savoie region of France, known for its fruity and spicy characteristics. The Altesse grape, also known as Roussette, is the star of this wine and gives it its distinctive flavour profile. This variety is considered a "super-classic" pairing for cheese fondue, especially those featuring Alpine cheeses, as the fondue itself originates from the Western Alps.

The fruity notes in the Roussette de Savoie can range from apricot and mango to more exotic lychee, depending on the specific wine and its age. These flavours work beautifully with the salty, savoury notes of the cheese. The spice in the wine also enhances the fondue experience, particularly if your fondue includes Gruyère, which contributes a pleasant kick of its own.

When selecting a Roussette de Savoie to pair with your fondue, consider a slightly older vintage. While younger versions can be delightful, a more mature wine will have developed deeper flavours and softer acidity, creating a more harmonious match for the bold flavours of the cheese.

While dry white wines are often suggested for cheese fondue, don't be afraid to experiment with reds. Lighter-bodied reds with fresh, fruity notes can also work well. A young red Burgundy, Gamay, or Dole are worth trying if you're looking for a red wine to accompany your Gruyère, Beaufort, Tomme de Savoie, and Comté fondue.

A fresh, light-bodied red like a young red Burgundy can also be paired with cheese fondue

A fresh, light-bodied red like a young red Burgundy is a great pairing with cheese fondue. This is because the fondue is a rich, creamy, and indulgent dish, and a light-bodied red wine will cut through the fattiness of the cheese. A young red Burgundy will also have a lower tannin content, which is important as the high acid content of the fondue can make full-bodied, tannic reds taste metallic.

A red Burgundy is also a good choice because it is a versatile wine that will complement the different types of cheese that can be used in a fondue. For example, a Gruyère fondue, which is a traditional Swiss recipe, or a fondue made with Emmentaler, Comté, Raclette, Fontina, Gouda, or Cheddar cheese.

Other light-bodied reds that would pair well with cheese fondue include a Gamay or Dole, or a Poulsard from the Jura region. These wines will have a similar profile to a young red Burgundy, with fresh, fruity notes and a light body that won't be overpowered by the strong flavours of the cheese.

When choosing a wine to pair with cheese fondue, it is important to consider the weight and body of the wine, as well as its acidity and tannin content. A light-bodied, fresh red like a young red Burgundy is a great choice to complement the rich, creamy flavours of the fondue without being overpowered by the strong cheese.

A full-bodied, unoaked Chardonnay is a good white wine option for fondue

When it comes to wine and cheese fondue, it's important to consider the characteristics of this rich and indulgent dish. Fondue is typically made with a blend of Gruyère and Emmentaler cheeses, melted into dry white wine and Kirschwasser (a strong cherry brandy from Germany). It originated in Switzerland as a way to use up ageing cheese and stale bread. The addition of wine to fondue is not just for flavour—its natural tartaric acid prevents the cheese's casein proteins from clumping together, creating a smooth, creamy texture.

Now, let's talk about why a full-bodied, unoaked Chardonnay is an excellent white wine option to pair with fondue. Firstly, Chardonnay is a versatile grape variety that can produce wines with a range of flavour profiles, from crisp and dry to rich and oaky. For fondue, a full-bodied, unoaked Chardonnay is ideal because it can stand up to the robust flavours of the dish. The "fullness" of the wine, as sommelier Stefanie Hehn describes it, complements the richness of the melted cheese.

Chardonnay's natural acidity is also key to this pairing. A high-acid wine is essential to cut through the creaminess of the fondue and provide a refreshing contrast. The acidity prevents the wine from being overpowered by the strong flavours of the cheese, creating a harmonious pairing.

When selecting a Chardonnay to pair with fondue, look for one that is unoaked. Oak ageing can impart vanilla, spice, and toasted flavours to the wine, which may not complement the delicate flavours of the fondue as well as a crisp, unoaked Chardonnay.

In addition, a full-bodied Chardonnay will often have undergone malolactic fermentation, a process that softens the wine's acidity and gives it a creamier texture. This can be a desirable characteristic when pairing with fondue, as it creates a rounder, richer mouthfeel that mirrors the creaminess of the dish.

Lastly, consider the regional styles of Chardonnay. Chardonnays from warmer climates, such as California or Australia, tend to be fuller-bodied and more fruit-forward, with tropical fruit flavours. These wines can provide an interesting contrast to the savoury notes of the fondue. Chardonnays from cooler climates, such as Chablis in France, tend to be more crisp and mineral-driven, which can also be a delightful pairing, emphasising the elegance and complexity of the fondue.

A glass of wheat beer can also be a good pairing for cheese fondue

While cheese fondue is often paired with white wines such as Swiss Chasselas, Chignin, Roussette, Muscadet, Chablis, Riesling, or Grüner Veltliner, a glass of wheat beer can also be a good pairing for cheese fondue.

Wheat beer, also known as weissbier or white beer, is a top-fermented beer that is often pale to golden in colour. It is brewed with a significant proportion of wheat, in addition to malted barley, and typically features yeast strains that produce a unique banana and clove flavour profile. The beer style is native to Germany and commonly associated with the country's southern regions, including Bavaria.

When it comes to pairing wheat beer with cheese fondue, the beer's carbonation and crispness can help cut through the richness of the fondue, providing a refreshing contrast. The banana and clove notes in the wheat beer can also complement the alpine flavours commonly found in fondue, such as garlic, herbs, Kirsch, and lemon.

Additionally, wheat beer tends to have a lower alcohol content compared to other beer styles, making it a more sessionable option. This can be advantageous when enjoying a hearty and indulgent dish like cheese fondue, as it allows for a more prolonged and leisurely dining experience.

When selecting a wheat beer to pair with cheese fondue, consider choosing one from Switzerland, as the beer's origin can create a thematic pairing with the dish. Swiss wheat beers often feature a cloudy appearance and a refreshing, crisp taste profile. They typically showcase a balance of sweetness and acidity, with subtle fruity and spicy notes.

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