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Which wine goes well with fondue?
There are different types of fondue, and the wine recommendation for each version is different.
A dry Chasselas (Gutedel) is traditionally served with cheese fondue. Alternatively, Pinot Gris, Chardonnay or Riesling.
A dry white wine, such as Pinot Blanc, Pinot Gris, Auxerrois or Chardonnay, is also recommended with fish fondue; Chenin Blanc, Sauvignon Blanc or Neuburger can also harmonise.
With meat fondue, it depends on the type of meat that is cooked in the hot broth or hot fat. A dry white wine (Pinot varieties) is preferable, with pork and veal either a dry white wine with more body (Pinot varieties with a little wood) or a light red wine (e.g. Vernatsch, Zweigelt, Pinot Noir), with beef a red wine with more vigour (e.g. Blaufränkisch, Sankt Laurent, Merlot, Syrah).
With chocolate fondue, nothing beats a sweet wine, such as a Maury or a Trockenbeerenauslese.