What wine are you not meant to drink with fondue?
Answers:
Thunderbird.
If you're serving red meat, then a reds OK, if you're not, prefeably white or rose. I today's society serve what your guest like, rather than sticking to rules. It's easiest to have a selection for the guests to choose from, buy a chardonnay, a white zivandel (rose) and a merlot. Californian, australian and South African wines all top notch at reasonable prices - all can be got for under a fiver each.
Get over wine 'correctness' drink the wine you enjoy.
I would stay away from Champagne-style wines and fortified wines like port or sherry, because they make you drunk very quickly and the guests might loose their food in the fondue dish!
otherwise, enjoy anything, in warm weather go for something just chilled a bit like a dry white, a rose, or a pinot noir. If it is cold weather, a more robust Bordeaux or Burgundy style wine, or a merlot, or a shiraz, or a zin, or a Sangiovese, or.
Shiraz Viognier is a nice light blend.
It depends on the fondue you are having. There is no protocol and you can have whatever you or your guests fancy.
As a rule of thumb, dry whites or light reds go well with cheese.
If you are having a meat fondue, stronger reds enhance it,so Australians or Chileans are good.
If it is a chocolate fondue dipping fruit in, Champagne is best but expensive. I would forget about wine with that course and serve a post dinner drink.
Do enjoy your fondue party!
I live in Switzerland which is known for its fondue. They always serve it with light white wines,Fendant or Dole, and a "push" of Kirsch when you're halfway done. Never a red, if you want to do it "properly".Bon apetit!
THE LIST IS ENDLESS,better to ask what to drink, try a crisp white chardonay, cheese can be oily dependant on the variety,so any crisp sharp white wine would be good. LF
You can drink what you fancy, but I would not recommend red wine as I think you could end up ill, don't think they really mix, On the other hand you could make your Fondue with beer , it is very good and easier to digest, you must use a lager type beer, French or Swiss variety, the German ones are not good for this as they just froth up and are useless, much the same recipe as usual.
1 decilitre of beer
200 grams cheese ( Gruyere, Emantale mix if you like )
per person.
A clove of garlic ( burp)
A teaspoon of Kirsch ( Swiss Cherry Snaps )
an some mais flour ( Cornflour ).
Put crushed garlic in pan with the beer, heat it up, when it starts to biol put in the grated cheese and a ½ teaspoon of cornflour, keep stirring till creamy, add a bit of kirsch to taste keep stirring a while longer and Voila, Bon Appetite.
you people dont get it do you sigh
get the food to complement the wine if you cant then drink wine on its own lol
only joking
don't let the so called experts fool you, drink what you want with what you want. I like icy cold red wine and enjoy it with any food or by itself....
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