The expert gives the following information: Does fondue go well with red wine?

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There is nothing better for me in the cold season than to escape the grey, damp cities and breathe in the free and clean air above the high fog line. I like it best in deep snow, dry and cold. In the perfect winter romance, I even find myself developing a real urge to move. Always knowing that a mansion that smells like pine and is equipped with enough fireplace wood is waiting for me. When I am with family or good friends, I develop feelings of happiness that can easily be compared to a perfect day spent at the beach.

Numerous combination possibilities

Of course, neither raclette nor fondue is necessary for a perfect winter holiday. A traditional fondue party is always a lively gathering and a tribute to Swiss revelry, as so aptly depicted in the comic strip “Asterix Among the Swiss.” Of course, there is another melted Swiss specialty that fits into this tradition: raclette. It goes without saying that for me wine is part of the feast! I think it’s a myth that white wine is served with our national dishes. Cheese allows for an incredible number of possible combinations; Think dessert wine with blue mold or sparkling wine with soft cheese.

Watch out for too much tannin

A simple rule applies here: the newer the cheese, the richer the wine can be. Red wine with racy Vacherin fondue not only makes sense, it’s also great fun. It shouldn’t be too tannic. You will discover surprising taste experiences with a glass of Gamaret, Pinot Noir or Gamay! But of course you can’t do without white wine. Because just to boil the caquelon, a few deciliters of Chasselas are needed for a delicious fondue. And after all, there’s nothing better in Valais raclette than salty Petite Arvine or delicious Fendant.

Coop offers a wide range of different fondue mixes and different types of raclette cheese depending on the season. There are also numerous white and red wines that pair perfectly with Swiss national dishes.

Inspire yourself!

So that you don’t have a hard time choosing and don’t fall into caquelon due to excitement, I have put together my favorites that you must try on your next fondue and raclette evening.

The article comes from wine scholar and Swiss wine sommelier Tobias Gysi. He is the author of the “Château Gysi” column for Mondovino.

Source : Blick