Dry Jacquère or Altesse; supple red as an alternative
Fresh dry white contrasts with melted cheese. Charcuterie, mushrooms and pickles change the pairing compared with plain fondue.
Adapt the match to the dish
Cheese and dry-wine fondue differs from a honey-sweetened dish. Note cheese and condiments. Savoie whites are a regional option; other dry whites can suit the texture.
Wines to compare
Jacquère — A reference for fresh, delicate Savoie whites. Serve cool, then let the glass warm slightly to compare aromas.
Altesse — The white grape of Roussette de Savoie. Compare Roussette de Savoie and Apremont to explore Altesse and Jacquère.
Gamay — A fruity red, often light and enjoyable with a slight chill. Try it slightly cool: fruit and acidity stand out, while an overly warm glass may seem less precise.
The tip. For red, try low-tannin Gamay or Pinot Noir slightly chilled. Taste cheese alone, then with accompaniments.
