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Pairing Wines with Fondue Cheese
February 27, 2006
“Big, full-bodied reds are our first choice – from Cotes-du-Rhone to Chateauneuf-du-Pape, Bordeaux to California Merlot and Cabernet Sauvignon. If you’re going the California route, try to find wines that don’t overdo the rich vanilla oak, as they will overwhelm the fondue flavors. Also try Chianti and Barolo.
For a white wine choice, full-bodied Chardonnay works like a charm, as do the wines you’ve used in the recipes – Rieslings, Chenin Blancs, etc.”
By Michelle Alderson | February 27, 2006 in All Things Wine, Cheese | Permalink
