As the fondue bourguignonne is a fatty dish with its oil and sauces, we will try to slice with this characteristic. Red meat calls for red wine.
The fondue bourguignonne is still meat cooked in oil. Whatever happens, so the dish is a fat, with sauces and red meat. The advantage here must be in the edge. We want a red wine of course since we use beef, but with a good acidity to slice with the fat anyway. It needs crunchiness, a rather young and lively wine that will come with some tannins and its acidity will titillate our palate to balance the characteristics of the Burgundian fondue.
The aim is therefore a red wine with slightly acid notes and fruit. We can therefore head for Beaujolais with red wines that will be adapted. The Beaujolais-Villages appellation, for example, can offer interesting wines. Burgundian? So why not red Burgundy wines? You will find in appellations such as Côte-de-Nuits-Villages an alliance that can work very well, or a Côte de Beaune in the same region!
FALSE. The fondue bourguignonne is a dish that comes from Switzerland! Indeed, this dish only takes its name from the origin of the meat that the Swiss had for the most part, Burgundy beef. A good Burgundy fondue with friends is a real pleasure! But how do we organize ourselves to do it? It's very simple! Beef fillet, pear or rump steak are usually used. These pieces are quite melt-in-the-mouth normally it's perfect! With this, take vegetables, sauces and why not some spices to put either in oil or in sauces or even on meat. A Burgundy fondue machine (the caquelon) and grape seed oil later, you are ready to start the festivities with friends or family!