What wine with fondue?
Quick answer
A crisp, dry white from Savoie (Apremont, Chignin) or a Swiss Chasselas is the perfect match — their acidity lightens the richness of melted cheese. Dry Riesling from Alsace or Sylvaner are excellent alternatives. Fun fact: the wine's acidity actually helps you digest the cheese better.
Detailed answer
Fondue is the ultimate cozy gathering food — a bubbling pot of melted cheese, crusty bread, and good company. The wine you pour needs to work overtime as a palate refresher.
The classic pairing is a dry white from the Alps — either a Savoie wine (Apremont, Chignin) or a Swiss Chasselas. These wines are light, bright, and acidic enough to cut through the cheese like a knife. They grew up in the same mountains as the cheese, and centuries of tradition confirm the match.
If you can't find alpine wines, reach for a dry Riesling from Alsace — it's got that sharp acidity and citrus zing that works brilliantly. Sylvaner, Pinot Blanc, or even a crisp Gruner Veltliner from Austria are great substitutes.
Here's a fun debate: the Swiss say you should only drink white wine or hot tea with fondue — never cold water, which supposedly makes the cheese harden in your stomach. Whether that's science or folklore, the white wine pairing is genuinely excellent.
Avoid tannic reds at all costs. Tannins + hot melted cheese fat = bitter, heavy, unpleasant. If someone at the table insists on red, pour a very light Gamay (Beaujolais) and serve it slightly chilled. But really, this is white wine territory.