Fondue is a classic Swiss dish that involves dipping bites of bread or meat into melted cheese. Choosing the right wine to pair with fondue is important to bring out the best flavors. The creamy, gooey cheese requires an acidic, dry white wine that can cut through the richness. But which white wine varietals work best with fondue? Let’s take a look at some of the top options.
Dry and Crisp Whites
Since fondue has a thick, heavy texture from being melted down, you want a white wine that has bright acidity to balance out the dish. Dry, crisp whites with high acid are ideal. The acid helps cut through the creamy cheese so it doesn’t coat your mouth. Here are some excellent crisp, dry white varietals for fondue:
- Sauvignon Blanc
- Pinot Grigio
- Albariño
- Verdejo
- Vinho Verde
- Muscadet
- Picpoul
These wines have racy acidity along with citrus, apple, pear, and mineral notes that complement the nutty, salty flavors of the melted cheese. The high acid washes away the fat so you can keep enjoying bite after bite.
Sauvignon Blanc
From cool climate regions like New Zealand and northern France, Sauvignon Blanc makes an excellent fondue wine. Its grassy, zesty flavors slice through the cheese’s richness. The grapefruit and lemon notes balance the fondue’s saltiness. Sauvignon Blanc is a fail safe option that pairs well with many fondues.
Pinot Grigio
Italian Pinot Grigio has gentle citrus flavors that won’t overpower the cheese. It has medium acidity to cleanse the palate. Pinot Grigio also has apple and pear notes that match well with Swiss cheeses like Emmental and Gruyère often used in fondue. This wine is a safe, reliable choice.
Albariño
From Spain, Albariño offers tropical fruit flavors like peach, melon, and mango that complement fondue nicely. Its crisp acid provides a refreshing contrast to the rich cheese. Albariño is a bit more full-bodied than some other options so it can stand up to strongly flavored cheeses.
Light-Bodied Chardonnay
While oaky, buttery Chardonnay can be too heavy for fondue, lighter, unoaked styles can make a nice pairing. The green apple and lemon notes add freshness, and there’s enough body and texture to stand up to melted cheese. Try Chardonnay from cooler climate regions like Chablis.
Sparkling Wines
Bubbles are a fantastic match for fondue! The effervescence cuts through the cheese’s richness. Sparkling wines like Cava, Prosecco, and Champagne work well. Their crisp acidity balances the fat, while the frothy bubbles cleanse the palate.
Prosecco
Affordable Italian Prosecco has ripe pear and peach flavors that complement fondue beautifully. Its bracing acidity contrasts with the melted cheese. The light fizz refreshes the palate. Prosecco is a great budget-friendly option.
Champagne
True French Champagne has elegant bubbles along with crisp green apple and lemon notes that cut the richness nicely. It’s on the pricier side, so save it for a special occasion. But Champagne’s fine bubbles make it one of the best pairings for fondue.
Avoid Oaky Whites
You’ll want to avoid big, oaky whites like California Chardonnay. Their buttery, creamy texture and flavors clash with the melted cheese instead of cutting through it. Steer clear of these fuller-bodied white wines:
- Oaky Chardonnay
- Oaked white Bordeaux
- White Rioja
- Aged Riesling
- Viognier
- Marsanne
The richness overpowers instead of balancing the fondue. Stick with bright, high acid whites to complement the cheese.
Considering Cheese Type
The specific type of cheese used in the fondue can affect what wine pairs best. Here are some recommendations based on cheese:
Gruyère
For fondues made with the Swiss Gruyère, try Riesling. Its stone fruit flavors complement the Gruyère nicely. Or opt for a grassy New Zealand Sauvignon Blanc to match the cheese’s earthy flavors.
Emmental
With nutty Emmental cheese, choose a wine with a hint of oak like unoaked Chablis or white Burgundy. The leesy, oak notes pair well with Emmental’s nuttiness.
Blue Cheese
The bold flavors of blue cheese require a full-bodied white wine. Go with a New World Chardonnay with tropical fruit and oak. The creaminess helps tame blue cheese’s assertive bite.
Raclette
For fondues made with the creamy Raclette cheese, pick a bracing sparkling wine like Champagne. The bubbles help activate the Raclette’s nutty flavors.
Tips for Picking the Best Wine
When selecting a wine for fondue, keep these tips in mind:
- Go for dry, crisp whites. Avoid anything too oaky or buttery.
- Pick wines with bright acidity to cut through the rich cheese.
- Sparkling wines are excellent choices, especially budget-friendly Prosecco.
- Consider the flavors of the cheese and try to complement them.
- Sauvignon Blanc, Pinot Grigio, Chablis, and Albariño are versatile, safe bets.
- Always taste the wine with a bite of fondue to test the pairing.
Trying different white wines with fondue can be fun. Stick with dry, acidic choices and avoid anything too heavy. The wine should cut through the melted cheese, not compete with it. When in doubt, go with Prosecco or Sauvignon Blanc – two classics that rarely disappoint!
Food Pairings Beyond Bread
While crusty bread is the traditional dipper for fondue, the cheese also pairs nicely with other foods. Try these items dunked into a hot pot of fondue for something a bit different:
Meats
- Chicken
- Beef
- Pork
- Turkey
- Duck
The richness of the cheese complements lean meats like chicken or turkey. Fattier meats like beef and duck hold up well to the cheese’s decadence.
Seafood
- Shrimp
- Scallops
- Lobster
Fondue makes an amazing pairing for seafood. The melted cheese brings out sweetness in shrimp, scallops, and lobster.
Vegetables
- Potatoes
- Broccoli
- Cauliflower
- Carrots
- Radishes
- Asparagus
For vegetarians, try dipping firm vegetables into the fondue. Potatoes, broccoli and asparagus hold up well. Radishes and carrots add crunch.
Fruits
- Apples
- Pears
- Bananas
Surprisingly, certain fruits pair excellently with cheese fondue. Tart green apples provide contrast. Pears and bananas complement the sweetness.
Conclusion
The best wines for fondue have lively acidity to balance the cheese’s richness. Crisp, dry whites like Sauvignon Blanc, Pinot Grigio, Albariño and Prosecco make excellent pairings. For something celebratory, try Champagne. Avoid big oaky whites that will overpower the dish. With the right wine, fondue becomes a flavorful culinary delight.