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.
Mondeuse Blanche is another rarity and makes very pleasant and interesting wines. Yet there are only between 5 and 10 hectares left in Savoie. Mondeuse Blanche wines are typically made in the fresh, dry style, typical of Savoie, although they are typically not very high in acidity. The notes are floral (magnolia and acacia) at first , then hazelnuts and rich plum flavours come out - In some ways it is not unlike aromas and flavours found in Viognier.
Whilst DNA profiling has shown that the relationship between Mondeuse Blanche and Mondeuse Noire is a parent-offspring rather than a mutation, it has also shown that Mondeuse Blanche naturally crossed with Dureza and gave birth to Syrah. Yet another rare and almost forgotten grape without which we would be without one of the most popular international varieties. It also has a parent-offspring relationship with Viognier.
Mondeuse Blanche Maison Philippe GrisardA rarity from the French Alps - and Syrah's parent. Go figure! Exotic in flavour & very dry. Now Mature