What wine goes well with a Savoyard fondue?

What wine goes well with Savoyard fondue? Our tips for a perfect pairing

Melted cheese, crusty bread, and a fondue pot to share: Savoyard fondue warms up winter evenings. But which wine should you choose to pair with it? Should you serve the same bottle you used while cooking? Blanc de Savoie, Chenin, or Chardonnay: here are our tips for perfect pairings, with suggestions from among Les Grappes’ bestsellers.

What wine should you drink with a Savoyard fondue?

Savoyard fondue is a hearty dish, dominated by melted cheese. To pair with it, choose a wine that adds freshness without overpowering the flavors of the cheeses.

The easiest choice? A dry white wine, lively, and not too oaky. The White wines from Savoie are a natural regional pairing, but other regions offer great options as well.

White wine from Savoie: the perfect pairing

A Apremont, a Chignin or a Roussette de Savoie pair well with fondue. These appellations offer white wines with a variety of profiles, ranging from light to more full-bodied.

Choose a wine that retains a nice freshness: the goal is to balance the cheese’s creaminess throughout the meal.

Can you drink red wine with fondue?

Yes, as long as you choose a light, fruity red wine with low tannins. Melted cheese can accentuate the bitterness of certain tannins, so it’s best to avoid very full-bodied or heavily oaked wines.

Consider a Gamay or a Pinot Noir, served slightly chilled. Red wine is a particularly good choice if you’re serving mushrooms or a selection of cold cuts on the side.

Which cheeses should you choose for a Savoyard fondue?

Recipes vary depending on the family and their traditions. They often include a blend of Beaufort, Comté, and Savoie Emmental, with proportions tailored to individual tastes.

Beaufort adds character, Comté brings fruity notes, and Emmental offers a milder flavor. The appeal of this blend lies in creating a well-balanced combination that is both flavorful and melt-in-your-mouth.

To make preparation easier, grate the cheeses or cut them into small pieces before gradually stirring them into the mulled wine.

What kind of wine should you use in a Savoyard fondue?

When cooking, choose a dry white wine that is chilled and not overly oaky. A wine that is too sweet or has pronounced oak notes could upset the balance of the dish.

A Savoie wine is a good match for this recipe, but it’s not a must. A dry white wine from another region would also work well.

Among our bestsellers, Jeff Carrel’s “Dans l’air du temps” Chenin is a wine worth considering for its freshness and its aging in stainless steel tanks.

You can serve the same wine with the meal, but it’s not essential. An approachable wine might be suitable for the preparation, while another bottle can be served with the meal.

4 Delicious Variations and Their Wine Pairings

1. Traditional Savoyard Fondue

Rub the inside of the fondue pot with a clove of garlic, then gently heat the white wine. Gradually add the cheeses, stirring frequently, until the mixture is smooth. Finish with a little pepper and, if desired, a pinch of nutmeg.

Serve with slightly stale country bread, cut into cubes: it will hold up better on the fork.

What wine should you serve? We suggest Jeff Carrel’s “Dans l’air du temps” Chenin. Its liveliness and citrus notes provide a pleasant contrast to the richness of the melted cheese.

2. Mushroom Fondue

Prepare your usual cheese blend and add a few mushrooms that have been sautéed beforehand. Button mushrooms, oyster mushrooms, or porcini mushrooms allow you to vary the flavors depending on the season.

Make sure to let their cooking liquid evaporate completely before adding them, to keep the fondue creamy.

What wine should I serve? Fleur de Sel from David Vineyards, a blend of Chardonnay and Grenache Gris. Its buttery and fresh almond notes, along with its round texture, pair deliciously with mushrooms and cheese.

3. The more robust Beaufort fondue

For a fondue with a stronger flavor, slightly increase the amount of Beaufort in your mixture. Serve it alongside a milder cheese to maintain a balanced flavor profile.

Simply serve it with country bread and a green salad: the cheese is the star of the show here.

What wine should you serve? We recommend Carole from Maison Ventenac. Its full-bodied palate and freshness complement the character of the Beaufort, while its hints of candied lemon and toasty notes enhance the indulgence of this pairing.

4. Fondue with potatoes and vegetables

Stick to your usual fondue recipe and vary the side dishes. Serve small steamed potatoes, broccoli florets, or cauliflower florets that are cooked but still firm, along with bread.

Drain and dry the vegetables thoroughly before serving. That way, everyone can put together their own appetizers however they like.

What wine should I serve? Nuits Blanches from Domaine de la Piffaudière, a Sauvignon Blanc from Touraine. Its notes of lemon, fresh apple, and white flowers bring a refreshing quality to this wine and pair well with vegetables without overpowering their flavors.

What side dishes should you serve with a Savoyard fondue?

Bread is still the essential side dish. Choose a loaf with a fairly dense crumb and a firm crust, then cut it into cubes, making sure each one has a piece of crust.

To set the table, you'll need:

• A green salad with a slightly tangy vinaigrette.

• Pickles and small onions in vinegar.

• A few steamed potatoes.

• Cooked vegetables, well drained.

• A little cured ham or Bündnerfleisch, depending on your preference.

There's no need to add more side dishes: cheese and bread are already the heart of the meal.

How do you make a nice, creamy fondue?

Melt the cheeses gradually over low heat, stirring regularly. Avoid letting the mixture come to a rolling boil: heating it too vigorously can disrupt its texture.

At the table, adjust the burner to keep the fondue warm without letting it boil. If it thickens too much, stir in a little warmed white wine, mixing gently.

Prepare the side dishes before you start cooking so you can serve the fondue as soon as it reaches the right consistency.

At what temperature should wine be served?

Serve dry white wines at around 10 to 12 °C, adjusting the temperature according to the winery’s recommendations. If served too cold, their aromas will not come through as well; if served too warm, they will lose their freshness.

Light red wines can be served at around 14 to 16 °C.

In both cases, keep the bottles away from the stove and the fondue pot to prevent them from heating up too quickly.

FAQ

What is the best wine to pair with a Savoyard fondue?

A dry, fresh, and lightly oaked white wine is an easy choice. A Apremont, a Chignin or a Roussette de Savoie make for a great regional pairing. For an alternative from among our bestsellers, try Dans l’air du temps Chenin by Jeff Carrel.

Should you use the same wine for the fondue and for drinking?

It's not required. You can choose an affordable dry white wine for cooking and serve a different vintage at the table. However, sticking to a similar style helps maintain a nice sense of consistency.

Can you serve red wine with a Savoyard fondue?

Yes. Choose a Gamay or a Pinot Noir that’s smooth and low in tannins. Serve it slightly chilled, especially if the fondue is accompanied by mushrooms or cold cuts.

Can you drink Chardonnay with fondue?

Yes. A fresh, lightly oaked Chardonnay is an easy choice. A fuller-bodied, oaked style, such as Jeff Carrel’s “Dans l’air du temps” Chardonnay, will be a better fit for those who prefer full-bodied whites, especially with a mushroom fondue.

Can you make fondue with a wine other than a Savoie wine?

Yes. A dry, crisp white wine with minimal oak aging from another region would work well. Above all, avoid very sweet wines or those with dominant oaky aromas.

Discover our dry white wines and our Les Grappes bestsellers to find the perfect bottle to share with your next Savoyard fondue.