AI-generated imageThe golden rule: freshness
Melted cheese is rich and salty. It needs a wine with good acidity to refresh the palate between bites. Avoid heavily oaked or very tannic reds: with cheese, their tannins taste harsh and metallic.
The best choice: a dry white
Traditionally, a mountain white is served. But any dry, crisp white with little oak works beautifully:
- Chablis or Petit Chablis – mineral and taut, perfect with cheese fondue.
- Sauvignon blanc from Pouilly – fresh and aromatic, it balances the smoky cured meats.
- Muscadet – light and saline, ideal for a raclette with friends.
- A white from the Luxembourg Moselle – the local choice, crisp and fruity.
And if you prefer red?
Choose a light, fruity red served slightly cool (14 to 16 °C): a Burgundy, a Gamay or an Austrian Zweigelt. For fondue bourguignonne, where the meat cooks in oil, a fuller red such as a Côtes-du-Rhône or a Barbera d'Asti goes very well with the meat and sauces.
Bubbles: an excellent idea
A brut champagne or a crémant brings freshness and lightness. Its bubbles and acidity lift the meal – a great alternative, as an aperitif or throughout dinner.
| Dish | Our tip |
|---|---|
| Raclette | Dry, crisp white: Muscadet, Chablis, Moselle |
| Cheese fondue | Mineral white: Chablis, Pouilly-Fumé |
| Fondue bourguignonne | Smooth red: Côtes-du-Rhône, Barbera |
| Chinese fondue | Aromatic white or fresh rosé |
| Tartiflette | Dry white or light red |
What about cold water?
People often say you shouldn't drink cold water with fondue. There is no proof of that; still, hot tea or room-temperature water is pleasant with such a rich meal. And as always: enjoy responsibly.