Melted cheese calls for the right wine
From Gruyère to raclette: the right wine for every cheese
Whether it is a classic fondue with Gruyère and Vacherin, a savoury raclette or robust mountain cheese, melted cheese needs wines with character. The richness wants acidity, the spice wants fruit.
In short: which wine with cheese fondue? Cheese fondue calls for white wine with fresh acidity: Chasselas is the Swiss classic, while Pinot Gris and Riesling work just as well. The same goes for raclette: acidity cuts through the fat of the cheese, and heavy reds are rarely a good match.
Cheese fondue and raclette are convivial classics, but which wine goes with them? The Swiss swear by Fendant (Chasselas), yet there are more exciting alternatives. Balance is what matters: acidity cuts through the richness, fruit complements the spice.
Surprisingly, light red wines also work brilliantly, especially with raclette. In Savoie they drink their local Mondeuse with cheese, and once you have tried a Beaujolais with a tangy mountain cheese, you will not want anything else.
Classic fondue: Gruyère & Vacherin
The classic Swiss fondue made with Gruyère and Vacherin Fribourgeois is creamy, nutty and rich. The melted cheese coats the bread and calls for a wine that can cut through all that opulence.
White wines with acidity and minerality are the first choice: an Alsace Pinot Gris brings fullness without heaviness, while white Burgundy from the Mâconnais adds elegance. A mature Pinot Gris from the Palatinate can also surprise with its many layers.
Weissburgunder Reserve 2024
Pinot Blanc from the Palatinate by Schädler & Mugler. Creamy texture, subtle pear aromas, fine minerality. The gentle acidity slices elegantly through the melted Gruyère.
Pinot Gris Rotenberg 2014
Grand cru quality from Zind-Humbrecht. Ten years in bottle bring honey, quince and smoky notes. Its fullness is a perfect match for the creaminess of the fondue.
Pouilly-Fuissé “En Carementrant” 2023
A single-climat wine from the Bret Brothers in the Mâconnais. Chardonnay with tension: mineral, precise, with a fine citrus note. Made for a fondue moitié-moitié of Gruyère and Vacherin.
Raclette: Savoie and Valais style
Raclette is more savoury than fondue: the cheese caramelises under the heat and the crust brings roasted flavours. It comes with potatoes, cornichons and pickled silverskin onions, and surprisingly often with red wine.
Mondeuse from Savoie is the local answer to Raclette de Savoie: peppery, with dark fruit and lively acidity. A Tuscan Cabernet Franc can also surprise, bringing herbs and elegance to the savoury cheese.
Instant Présent Mondeuse 2022
Mondeuse from Orchis, Savoie’s native grape. Peppery, with blackberry and violets. Its lively acidity makes it the ideal partner for Raclette de Savoie.
Quintessence de Mondeuse 2019
Orchis’s premium cuvée. Longer ageing, greater complexity: black cherry, leather, pepper. For a Valais raclette with strong cheese and smoked bacon.
CiFRA Costa Toscana IGP 2023
Cabernet Franc from Duemani on the Tuscan coast. Herbs, bell pepper, silky tannins. Its Mediterranean elegance is a surprise alongside raclette with air-dried meat.
Strong cheeses: Appenzeller & mountain cheese
Mature mountain cheese and Appenzeller bring intensity: salty crystals, a spicy bite, complex aromas. These cheeses need wines with fruit and structure that can stand up to their strength.
Gamay from Beaujolais is the secret weapon: juicy cherry fruit, little tannin, lively acidity. A Sankt Laurent from Baden or a Lagrein from South Tyrol also convinces with its fruit-driven style.
Morgon “Château Gaillard” 2020
Cru Beaujolais from Romanesca. Cherry, earth and floral notes: Gamay at its finest. The juicy fruit makes a perfect contrast to tangy Appenzeller.
Il Conte IGT 2023
A South Tyrolean blend from Manincor. Schiava, Lagrein, Merlot: fruity, spicy, with Alpine freshness. Perfect with aged mountain cheese and country bread.
Sankt Laurent Village 2022
Sankt Laurent from Baden by Forgeurac. Sour cherry, wild berries, subtle spice: elegant and juicy. Its fine acidity makes it an all-rounder for mixed cheese boards.
Raclette: a page of its own for the little pan
Raclette and fondue share the melted cheese, but not the rules. In a fondue, white wine and kirsch work within the cheese itself, whereas raclette brings jacket potatoes, silverskin onions, cornichons and often meat from the tabletop grill. Which whites can take on the role of Chasselas, which light reds suit the tabletop grill and why sparkling wine is the easiest answer on New Year’s Eve: you will find it all on our page Wine with raclette.
Frequently asked questions
Which wine goes with cheese fondue?
Traditionally, you drink white wine with good acidity: Chasselas (Fendant), Pinot Gris, Chardonnay or Riesling. The acidity cuts through the richness of the melted cheese and refreshes the palate.
Does red wine go with raclette?
Yes, and very well indeed! Light, fruit-forward red wines such as Mondeuse from Savoie, Gamay from Beaujolais or Sankt Laurent pair beautifully with the savoury, caramelised cheese. Chill the wine slightly (14-16°C).
Why not a heavy red wine with cheese fondue?
Tannic red wines can taste furry and bitter alongside rich cheese, as the tannins react with the fat. White wines or light, fresh reds with little tannin are a better choice.
Which wine with Appenzeller cheese?
Tangy Appenzeller needs wines with fruit and structure: Gamay from Beaujolais, Grüner Veltliner or a powerful Riesling. The fruit balances the sharpness of the cheese.
Can I drink sparkling wine with fondue?
The Swiss traditionally advise against it, as the bubbles are said to make the cheese “clump” in the stomach. There is no scientific evidence for this, but if you want to play it safe, reach for a still white wine.
Discover all wines for cheese
This selection shows only part of our recommendations. In our shop you will find many more wines to go with fondue, raclette and cheese boards.
All wines for cheese fondue