The fondue is fat, rich, salty and strong in taste. And a real pleasure to taste and share! The wine (white, exclusively) must be its complement: acidic, refreshing, smooth and powerful in alcohol.
For once we will not tell you that you can have red wine with a dish that is traditionally served with white. Cheese being the almost unique ingredient of the dish, red wine is to be avoided.
There are several things to consider when considering which wine to serve with a raclette. The combination of the three cheeses, inevitably, brings the fatness of the dish. It will therefore be necessary to find a white wine with a certain acidity to match the fondue. Moreover, the cheeses are salty, so it will be necessary to associate them with a smooth wine. Finally, the fondue is strong in taste, so the white wine that accompanies it must be powerful to coexist in the mouth with the strong aromas of the cheeses. The richness of the fondue will also have to be balanced by a great freshness in the wine that accompanies it.
This Savoyard dish goes well with.... Savoy wines of course! Appellations such as Abymes, Apremont, Chapareillan or Roussette are unanimously accepted. Loire wines such as Savennières or Cheverny are also a good choice. For lovers of strong wines, we will choose the Vallée-du-Rhône: the whites of Crozes-Hermitage and Saint-Peray go well with the Savoyard fondue!
Fondue is good, fondue is fun, fondue is friendly: there are so many reasons to give in to temptation! Beaufort, Emmental, Tomme de Savoie, white wine and garlic, accompanied by dozens of small pieces of bread, and you are ready to enjoy one of the Savoyard wonders. This dish is so popular that it has left its region of origin, the fondue can be enjoyed in all French regions to warm up during the winter. You too have a pledge if you drop your piece of bread? In any case, at Les Grappes we will never floss in the fondue... And we will not bring a bottle of red wine from Bordeaux to a fondue party! Marius had definitely everything he needed for this ideal dish to refresh himself after a day in the cold.