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.
Some people hold to the idea that only the white wines are any good in Austria.
If you haven't tried Austrian reds, you are missing out, big time! - and Zweigelt is a good place to start.
Zweigelt is the most planted red grape in Austria, the classic red for Austria. It makes very smooth, fruity, aromatic reds, often with a surprising touch of spice, but can be made to every style from light thirst quenchers to surprisingly big monsters.
Zweigelt is not only made into dry wine. It makes some wonderful strohwein and even Eiswein. As a result there is a growing amount in Canada where they make a superb icewine.
Our Zweigelts come from all over Austria to show a variety of styles and terroirs, but our reference is the fabulous Zweigelts made by Franz Netzl (and now daughter Christine) in Carnuntum. Other very popular Zweigelts would be the lovely smooth budget Altenriedererfrom Traisental and the Bisamberg by Rainer Christ in Vienna
Pick yours, or scroll down to learn more.