Drink with Fondue: crisp and clear white wine
In Switzerland we traditionally drink crisp white Chasselas, black tea (no milk), and kirsch with cheese fondue. It needs to be dry and very clean to cut through the cheese.
For variety, we might go for Doral, Heida, or Johannisberg, but much complexity can be lost with all the cheese. I still feel Chasselas is the best as much of its complexity is in the mouthfeel not the nose.
In Savoie they drink Jacquere for the same reason, as well as Altesse.
For people accustomed to more acidity in their white wine, Chasselas can feel "not enough" with Fondue. The Savoie wines will work better for you, or some of the Aosta or Alto Adige wines.
Humagne Rouge is a traditional Swiss grape variety grown in Valais. Stylistically, Humagne Rouge wines tend to vary between darker red wines, a bit lighter than Syrah, with rustic and herbal notes over peppery black fruit to an elegant light-red wine, a bit like a well structured Pinot Noir with amazing tannins. This lighter style and what we call the elegance-with-an-edge approach that seeks to balance the two possibilities, are largely responsible for Humagne Rouge's increasing popularity, but the more Syrah-like style still has its adherents.
Humagne Rouge is a late ripening variety and the rustic and herbal notes diminish as the grape reaches phenolic maturity, so the choice of a vineyard site is very important in terms of obtaining the result you want. When discussing Humagne Rouge, Robert Taramarcaz commented that it was the variety where the style of wine being produced in Valais had changed the most in the last 10 years.
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