There are many reasons to buy the first wine that comes your way while enjoying fondue at home. Sometimes it’s a lack of imagination, laziness, or the unbeatable bargain at the supermarket.
Since fondue cheese is also heavy in flavor, it can be quickly dyed white with wine. To ensure that the good mood is not lost while eating, there are several rules that must be followed.
Avoid coarse tannins
Fondue is an explosion of taste in the mouth. In addition to the cheese’s high salt content, cherries, garlic, and pepper are often added. These components emphasize the tannins in red wine and strengthen the perception of tannin on the palate. It may feel stiff and uncomfortable. Grape varieties such as Nebbiolo, Cabernet Sauvignon or Blaufränkisch naturally have pronounced tannins and are not suitable for fondue.
Better to stay dry
Any remaining sweetness in the wine is accentuated by savory dishes. This is why a sweet wine paired with melted cheese can seem full and heavy. A Gewürztraminer or Ripasso with a sweet character would certainly look better in any other situation.
Prefer steel over wood
Wine that is matured in small wooden barrels or deliberately mixed with oak during aging is less fruity and fresh in taste. Vanilla, on the other hand, has aromas like smoke and spice and absorbs the wood’s additional tannins. This combination with cheese can taste sour regardless of whether the glass is white or red wine. It’s worth looking at the label and looking for terms like steel tank, large wooden drum or concrete.
Prioritize light drops
Rich wines with plenty of alcohol are more satisfying than sparkling ones. That’s why sweet cheese goes better with a refreshing, lean wine. Strong samples such as Primitivo or Chardonnay from overseas are better left in the cellar so you avoid running out after a few bites.
Perfect match!
Dry wines with low tannins and moderate alcohol content, matured in steel tanks, are served alongside our national dish. Because white wine contains almost no tannins, it usually goes better with fondue than with red wine. A light Pinot Noir or Gamay is also appropriate. The same goes for Dôle, a blend of these two grape varieties.
You can never go wrong with white with a Fendant or Chasselas. A Pinot Blanc or Müller-Thurgau from the house certainly won’t disappoint. For a celebratory touch, you can refine the fondue with dry sparkling wine instead of white wine and enjoy the rest with your meal.