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.
Our Pinot Gris, or Malvoisie, comes from Austria and Switzerland. Josef Lentsch does remarkable things with the grape on its own and as part of a number of blends ranging from Auslese right through to Trockenbeernauslese. Heidi Schröck uses it in dry whites as do the Caves des Coteaux in Switzerland.
Pinot Gris, when made well, is a full-bodied wine which has a range of flavours that can go from ripe tropical fruit notes of melon and mango to some botrytis-influenced flavours. There are some excellent sweet Malvoisie wines made in Switzerland.
In the UK this grape is often overlooked or seen as an alternative to drinking Chardonnay in the summer. Please do not make that mistake. Almost as versatile as Riesling, Pinot Gris gives a wonderful opportunity to widen your wine knowledge and taste.
To prevent confusion and to preserve individuality, it was agreed that the word ‘Tokay’ could only refer to Hungarian grapes used in the making of that amazing sweet wine. So from 2007, both Tokay d’Alcase and the Tokay Pinot Gris became, straightforwardly, Pinot Gris. Yes, it is the same grape as Pinot Grigio although the two names can give a reasonable general description as to styles made with this grape, in a similar way to Syrah/Shiraz.
Pinot Grigio DOC Kellerei KurtatschPinot Grigio done right