Cheese Fondue: The Perfect Wine Pairing Guide

Fondue is a quintessential Swiss dish, traditionally made with a blend of Emmental and Gruyère cheese, though other types of Swiss cheese, such as Raclette, can also be used. The best wine to pair with cheese fondue is a crisp, dry white wine such as Swiss Chasselas, Chignin, or Roussette from Savoie. Other dry white wines such as Pinot Gris, Sauvignon Blanc, and unoaked Chardonnay are also good options. These wines provide good acidity to cut through the richness of the cheese and keep the fondue smooth. The wine's acid also helps to prevent the cheese proteins from clumping together.

Pinot Gris, Sauvignon Blanc, and un-oaked Chardonnay

When it comes to wine pairings, a classic cheese fondue goes well with Pinot Gris, Sauvignon Blanc, and un-oaked Chardonnay. These wines are dry and high in acidity, which helps to cut through the richness of the cheese and ensures the fondue stays smooth. The wine's acidity also prevents the cheese from clumping together.

Pinot Gris, also known as Pinot Grigio, is a white wine that pairs well with cheese fondue due to its crisp, dry, and light-bodied nature. It has a bright, acidic taste with flavours of green apple, pear, and honeysuckle, making it a refreshing choice to balance the richness of the fondue.

Sauvignon Blanc is another dry white wine that is characterised by its crisp, refreshing taste. It often has notes of citrus, grass, and tropical fruit, making it a perfect match for the creamy cheese fondue. The high acidity in Sauvignon Blanc helps to cleanse the palate and balance the flavours.

Un-oaked Chardonnay is a versatile wine that can complement a range of cheeses in a fondue. It has a crisp, dry, and fruity flavour profile with hints of apple, pear, and butter. The absence of oak ageing ensures that the wine maintains its bright, crisp character, which can enhance the flavour of the fondue without overwhelming it.

When selecting a wine to pair with cheese fondue, it is important to choose a wine that you would enjoy drinking with your meal. The quality of the wine will directly impact the taste of the fondue, so it is recommended to select a good-quality wine that suits your personal preference.

Avoid full-bodied, tannic reds

When it comes to choosing a wine to pair with cheese fondue, it's generally best to avoid full-bodied, tannic reds. While melted cheese is a delicious treat, it can be tricky to pair with wine, especially reds.

Full-bodied red wines with high tannin levels can clash with the rich, creamy flavours of a classic cheese fondue. Tannins are naturally occurring compounds in wine, particularly red wine, that can give the beverage a bitter taste and a dry, mouth-puckering sensation. When paired with the wrong foods, tannins can also leave an unpleasant, astringent feeling in your mouth.

Cheese fondue, with its blend of cheeses and other ingredients like garlic and wine, already has complex flavours and textures. A full-bodied, tannic red can overwhelm the palate and create an unbalanced dining experience.

Instead, it's recommended to opt for crisp, dry, or aromatic white wines that are popular in the regions where fondue originated, such as the Alps. These wines provide a refreshing contrast to the rich fondue, offering good acidity and a light, breezy taste.

Some specific wine suggestions in this category include:

• Swiss Chasselas
• Chignin or Roussette from Savoie
• Picpoul
• Grassy Sauvignon Blanc from the Loire or a clear one from Bordeaux
• Grüner Veltliner
• Savagnin from the Jura region
• Light reds like Marcillac or Beaujolais Villages

Swiss Chasselas, Chignin, or Roussette from Savoie

When pairing wine with cheese fondue, it is best to go for crisp or aromatic white wines, especially those that are popular in the regions from which these dishes originate. It is recommended to avoid full-bodied, tannic reds. The wine's acidity helps to cut through the richness of the cheese and keeps the fondue smooth.

When serving cheese fondue, it is important to use good-quality, creamy cheese that melts smoothly. The best cheeses for fondue are fontina, Gruyère, and gouda. For a classic Swiss cheese fondue, a mix of traditional, firm mountain-style cheeses is used, such as Gruyere, Swiss cheese, and gouda. Other cheeses that can be used include cheddar, Comté, Emmentaler, raclette, and vacherin.

Grate your own cheese

Grating your own cheese is an essential step in making a smooth and creamy fondue. It's important to grate the cheese yourself, as pre-shredded cheese is often coated with powders to prevent sticking and clumping, which can make your fondue gritty.

Use the grater blade of your food processor to grate a large amount of cheese quickly and efficiently. If you don't have a food processor, the coarse side of a box grater or a coarse microplane grater will also work well.

Once you've grated your cheese, toss it with cornstarch to prevent clumping and ensure a smooth fondue. This step is crucial, as it will help you achieve the desired creamy texture.

After grating and coating your cheese, you're ready to start making your fondue! Combine the cheese with wine, garlic, and lemon juice in a fondue pot or saucepan. Add the cheese a little at a time, stirring well between each addition, to create a smooth and indulgent fondue that your guests will love.

Wine prevents cheese proteins from clumping

When making cheese fondue, it's important to prevent the cheese proteins from clumping. Here's how wine can help:

The addition of wine is crucial to achieving a smooth and creamy cheese fondue. The acid in the wine, specifically tartaric acid, plays a vital role in breaking down the proteins in the cheese. This prevents the cheese from clumping together and ensures a uniform, luscious texture.

To create the ideal cheese fondue, it is recommended to use a dry, high-acid white wine. Examples of suitable wines include Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. These wines provide the necessary acidity to counteract the richness of the cheese and maintain a smooth fondue.

It is worth noting that the wine not only contributes to the flavour of the fondue but also directly impacts its texture. Therefore, it is advisable to select a wine that you would enjoy drinking with your meal.

If you prefer a non-alcoholic version, you can substitute the wine with chicken or vegetable stock and add a few drops of lemon juice to provide the necessary acidity.

Additionally, it is important to grate the cheese instead of chopping it to facilitate quicker melting and a smoother fondue. Cornstarch is another essential ingredient, as it helps thicken the fondue and further prevents clumping.

By following these tips, you can ensure that your cheese fondue is rich, indulgent, and free from clumpy cheese proteins!

Frequently asked questions