Cheese Fondue Wine Pairing

The Never-Ending Challenge

What do I drink with cheese fondue? Which wines? White or red? Is Champagne an option? Here you will find the answers and perhaps some new questions.

It is that time of the year again. Cheese fondue is a wonderful Swiss creation. You can find several recipes for cheese fondue here on traubenliebe.com. The important question always remains: which wines should you pair with cheese fondue? This can be as easy or as difficult as you wish. Experiment and learn. Wine and cheese do not always work well together; it is a common mistake to pair the right wine with the wrong cheese and vice versa. Melted cheese poses an additional challenge, as its texture and taste change with the temperature.

Why Does Cheese Melt?

Let us look a little closer at the science of melting cheese. At the end of the day, cheese is an emulsion of dairy fat and water, held together by a network of proteins. When cold, the fat in the cheese remains solid. When the temperature rises, some cheeses start to "live" even at room temperature. Raise the temperature to 75 degrees Celsius, and the casein protein bonds slowly break down, turning the cheese into a lava-like sauce. In short, this is what happens in a cheese fondue. Adding liquids such as wine and beer improves the melting process, as long as the balance of water and fat is maintained for the fondue experience you want to create.

Back to wine. There are rules, but then again, rules are often there to be broken. In the end, you can drink what you like, but there are certain wines that provide a much better taste experience. Here is a guide to the wines that work beautifully with cheese fondue.

White Wines

In general, you should choose light white wines that have spent no time in oak. Chasselas is the all-time classic and a very safe bet. When choosing Riesling, make sure the wine does not have too much acidity. There are lots of wonderful Rieslings from Südtirol and, of course, the Mosel valley. Pinot Blanc (Weissburgunder) is delightful and fresh. Petite Arvine is a true delight and works exceptionally well. Even whites with more acidity can play well with cheese; a Saint-Véran, made from 100% Chardonnay, is one of these. Finally, the all-time favorite that adds an extra festive note to your fondue evening: Champagne and Crémant. When available, try a non-dosé (no added sugar during disgorgement) and stick to dry styles.

Red Wines

For red wines, I recommend that they should be light, fresh, and unoaked. Because of the fat in the cheese, a light, young Pinot Noir—such as a Sancerre Rouge, a Gamay from Beaujolais, or a Swiss Dôle—works very well. Serve these slightly chilled and give them enough time to breathe. A Poulsard from the Jura is wonderful as well.

As long as you stick to the rule of fresh, light, and no barrique, you should be fine in most cases. There are many wonderful combinations to discover. Remember, this is a recommendation, not the law! Go out, experiment, and enjoy—that is the only way to learn.