Patrick Oconnell
Wine is an essential ingredient in cheese fondue, and it also pairs well with the dish. The best wine for cheese fondue depends on the type of fondue and personal preference. A dry white wine is often recommended, as the acidity cuts through the rich, creamy cheese. A dry Riesling, for example, can provide a nice contrast to the buttery texture and flavour of the fondue. A Savoie white, such as Roussette de Savoie, is another option that pairs well with fondues made from Gruyére, Beaufort, Tomme de Savoie, and Comté. When it comes to red wine, a soft and fruity Pinot Noir can complement the flavours of Swiss Gruyere and Emmentaler cheeses.
| Characteristics | Values |
|---|---|
| Wine Type | Dry White Wine |
| Wine Varieties | Grüner Veltliner, Moët & Chandon Nectar Imperial, Roussette de Savoie, Altesse, Riesling, Bourgogne, Pinot Noir, Chardonnay, Chenin Blanc, Pinot Bianco, Quail's Gate, Oregon Underwood Cellars Pinot Noir, Cider |
| Wine Region | Switzerland, Germany, Austria, France, Italy, British Columbia |
| Wine Acidity | High acidity to cut through the fat in the cheese |
| Wine Tannins | Low tannin to avoid bitterness |
| Wine Sweetness | Not overly sweet |
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What You'll Learn
Dry white wines are best
When it comes to cheese fondue, dry white wines are considered the best choice. Fondue is a Swiss dish that originated in the 18th century as a way to use up ageing cheese bits and stale bread. The traditional Swiss cheese fondue is made with a mixture of Gruyère and Emmentaler cheeses, melted into dry white wine and Kirschwasser (a potent cherry brandy from Germany). The wine is not just a flavour enhancer but also serves an important functional purpose: the natural tartaric acid in wine prevents the cheese's casein proteins from clumping together, ensuring a smooth fondue.
For a classic pairing, a Chasselas from Switzerland is an excellent choice. Chasselas is a basic grape variety that goes by the names Fendant or Gutedel. A Chasselas from the Trois-Lacs region or the Côte vaudoise will complement a traditional Swiss fondue beautifully with its fresh and fruity notes. If you can get your hands on it, try a Non Filtre Neuchâtelois, an unfiltered Chasselas from the Jura region that is released annually in mid-January. It offers a complex flavour profile due to the subtle presence of lees.
If you're looking for alternatives to Chasselas, there are several options to explore. A dry Riesling, whether from Alsace (Ostertag or Weinbach) or Austria (Pichler), will provide a fruity and spicy kick to your fondue. A Pinot Bianco from Alto Adige (Andriano) is another white wine suggestion that can stand up to the cheese. If you're open to reds, a Pinot Noir can be a good option, but it's important to choose one that is not too tannic, leaning more towards fruity notes and avoiding oak barrel ageing.
When preparing your fondue, it's best to use a dry white wine such as Grüner Veltliner. However, when it comes to drinking wine alongside your fondue, you have a range of options to choose from, depending on your preferences. You can opt for a dry white wine to match the fondue or go for a red wine with softer, fruitier notes. Apremont, a Savoie white made from Jacquere, is touted by some as the single best cheese wine, perfect for pairing with fondue and Alpine cheese-rich dishes.
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Wines with high acidity are good
When it comes to cheese fondue, wine is not just a pairing option but also an essential ingredient. The natural tartaric acid in wine prevents the cheese's casein proteins from clumping together, ensuring a smooth fondue.
When it comes to specific wine recommendations, a dry Riesling is a popular choice for cheese fondue. A German Riesling with floral and fruity notes can contrast the buttery texture of the fondue. A dry Oregon Riesling, such as the one produced by Underwood Cellars, is another option that offers subtlety and a delicate bouquet. A Swiss Chasselas is also a classic pairing with cheese fondue, especially the variety from the Trois-Lacs region or the Côte vaudoise, as it has a fresh and fruity side that enhances the flavors of the fondue. If you're looking for something more robust, a Chardonnay can be a good choice to match the aromatic complexity and texture of certain fondues.
While white wines are generally preferred with cheese fondue, some red wines can also work well. A soft and fruity red wine, such as a Pinot Noir, can be a good choice to accompany a Swiss cheese fondue. However, it is important to choose an oaked Pinot Noir that is not too tannic.
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Swiss wines are traditional
When it comes to cheese fondue, wine is an essential ingredient, and Swiss wines are traditional. The natural tartaric acid in wine prevents the cheese's casein proteins from clumping together, creating a smooth fondue. While dry white wines like Grüner Veltliner are commonly used in fondue recipes, some recipes call for dry red wines or even beer.
Swiss cheese fondue is traditionally accompanied by a fruity white wine from western Switzerland. The high salt and fat content of the cheese means high acidity should be avoided in the wine. Classic pairings include Chasselas and Fendant, which enhance the flavours of the fondue with their fruit bouquet. A Chasselas from the Trois-Lacs region or the Côte vaudoise is particularly well-suited to a half-and-half fondue. For a fondue with Vacherin Fribourgeois AOP, a Chasselas from Dézaley is a perfect match, balancing the richness of the cheese with the wine's structure and complexity.
Other Swiss wine options include a Non Filtre Neuchâtelois, an unfiltered Chasselas released annually in mid-January by a Jura vineyard. This wine is fruity yet complex due to the subtle presence of lees. A "classic" Chasselas can also bring out the more intricate flavours of a fondue. For a more robust pairing, a Chardonnay could be considered, as its elaborate structure will match without overwhelming the aromatic complexity and texture of certain fondues, such as the Tête de Moine AOP.
While Swiss wines are traditional, other wine options from outside Switzerland can also complement cheese fondue. A Savoie white, such as Roussette de Savoie from Eugene Carrel, is fruity, spicy, and pairs well with fondues made from Gruyére, Beaufort, Tomme de Savoie, and Comté. An Austrian wine, such as a 2014 Südtirol St. Magdalener, is another option, offering an uncomplicated, delicious ruby red wine low in tannin. For those seeking a dry white wine, a Moët & Chandon Nectar Imperial (or Rosé) is a blend of Pinot Noir, Pinot Meunier, and Chardonnay with surprising tropical fruit notes.
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Red wines can also work
While cheese fondue is typically made with white wine, red wines can also work as an accompaniment. When selecting a red wine to pair with cheese fondue, it is important to choose one that is not too tannic, as tannins can interact with the cheese and create a bitter taste. Instead, opt for a softer, more delicate, and fruity red wine such as a Pinot Noir.
A Pinot Noir from Oregon, such as the Underwood Cellars Pinot Noir, is a great option as it offers subtlety, softness, and delicacy. If you prefer a more robust and intense flavour, the Quail's Gate Pinot Noir from British Columbia is another good choice. Both of these wines have a low sweetness rating, which can contrast nicely with the buttery texture and flavour of the fondue.
Another option for a red wine to pair with cheese fondue is the Austrian wine, Südtirol St. Magdalener. This wine is produced from the Santa Maddalena-Schiava grape, which yields uncomplicated, delicious pale to full ruby red wines that are low in tannin. These wines are easy to drink and can stand up to the cheese in the fondue.
While less common, some people also enjoy a dry leather/wood red wine with their fondue. If this is your preference, consider a Roussette de Savoie, preferably from Eugene Carrel. This wine is fruity and spicy, and pairs well with fondues made from Gruyère, Beaufort, Tomme de Savoie, and Comté cheeses.
When selecting a wine to pair with cheese fondue, it is important to consider the characteristics of the cheese and choose a wine that will complement or contrast those flavours. The natural tartaric acid in wine also plays an important role, as it prevents the cheese's proteins from clumping together and keeps the fondue smooth.
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Chardonnay is a good option
When it comes to choosing a wine to pair with cheese fondue, there are a few factors to consider. Firstly, it is generally recommended to opt for white wine over red, as whites tend to pair better with cheese. Additionally, a dry white wine is often preferred to cut through the rich, creamy texture of the fondue. While a dry wine is typically recommended, some sources suggest that a sweeter wine can work well, particularly with spicier foods.
While Chardonnay is a solid choice, it is worth noting that the best wine for cheese fondue may vary depending on the specific type of cheese used and individual preferences. For example, a Swiss cheese fondue made with Gruyère and Emmentaler cheeses is typically paired with a fruity white wine from western Switzerland, such as a Chasselas or Fendant. The high salt and fat content of these cheeses mean that high acidity wines are usually avoided. However, this also leaves room for experimentation with different wine combinations.
In addition to Chardonnay and Swiss white wines, other wine varieties that can pair well with cheese fondue include Savoie whites, such as Roussette de Savoie or Apremont, made from Jacquere; Austrian wines like the 2014 Südtirol St. Magdalener; and German or Austrian Rieslings, which offer a range of sweetness levels to contrast the buttery texture of the fondue. When serving spicier foods, a sweeter Riesling is often recommended.
Ultimately, the choice of wine for cheese fondue depends on personal taste, the specific cheeses used, and the desired level of sweetness or dryness. Chardonnay is a versatile option that can complement the complex flavours and textures of certain cheese fondues, making it a good choice for those seeking a robust and elaborate wine pairing.
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Frequently asked questions
The best wine for cheese fondue is a dry white wine. A dry wine is better than a sweet wine for cutting through the creamy cheese. A Savoie white, such as Roussette de Savoie, is a good choice, as is a Chardonnay.
Some specific wines that are recommended to pair with cheese fondue include:
- Apremont, a Savoie white made from Jacquere
- Moët & Chandon Nectar Imperial or Rosé
- Grüner Aichenberg Premium Gruner Veltliner 2021
- A Chasselas from the Trois-Lacs region or from the Côte vaudoise
- A Pinot Noir, preferably one that is fruity and not too tannic
- A cider, if you're looking for a non-wine option
You can use the same wine that you are drinking with your fondue, or you can opt for a cheaper wine. The wine is important for flavour, but also for functionality—the natural tartaric acid in wine prevents the cheese's casein proteins from clumping together. A dry white wine is best, such as a Grüner Veltliner.
