Wines for Fondue

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. 

Wine 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". The Savoie wines will work better for you, or some of the Aosta or Alto Adige wines.

You can drink red, but follow the same rules as for the white: dry, crisp (we say "crunchy" when it's a red) and unoaked. Gamay, Pinot or a light Mondeuse all fill these roles.

How to make fondue? read our blog

Every useful thing learned from eating hundreds of fondues, making up to 12 at a time, having to adapt to the UK and watching Robb learn.