Wine and food pairing: Soyarde fondue

Savoyard fondue, with its creamy texture and intense cheese flavors, calls for wines capable of contrasting with the richness of the dish. Dry, lively white wines with good acidity are often preferred for their ability to "cleanse" the palate between each bite. The match between the wine used in the preparation and the one served at the table is also important to maintain a continuity of flavors.

The white wines from Savoie are naturally the best partners for a Savoyard fondue. Crus such as Apremont or Chignin-Bergeron (made from the Roussanne grape variety) bring freshness and fruity, floral notes that balance the richness of the melted cheese. These dry, light wines, often marked by the minerality characteristic of Alpine soils, go perfectly with fondue. The more aromatic Chignin-Bergeron, with its notes of apricot, stone fruit and spice, adds an extra dimension to the pairing.

A Bourgogne Aligoté, a grape variety traditionally used for cooking in Burgundy, is an excellent option to accompany a Savoyard fondue. Dry, lively, with aromas of green apple, lemon and sometimes white flowers, it brings a refreshing acidity that balances the fatness of cheeses. A Mâcon-Villages, another light, unoaked Chardonnay, with its white-fleshed fruit aromas and minerality, is also a good choice.

Chablis, with its freshness, minerality and aromas of green apple, citrus and flowers, is an excellent partner for a Savoyard fondue. This dry white wine from Burgundy, made from the Chardonnay grape variety, brings a liveliness to the palate that lightens the richness of the cheese while accentuating the subtle flavors of the preparation. Its sharp, saline character blends well with the creamy, unctuous texture of the fondue.

A Riesling sec d'Alsace, with its aromas of citrus, apple and flowers, and its sharp minerality, is an interesting alternative. This white wine, with its high acidity, goes very well with melted cheeses, bringing a welcome freshness, while enhancing the flavors of garlic or spices present in the fondue. It also has a beautiful persistence on the palate that prolongs the gustatory pleasure.

Although Savoyard fondue is traditionally served with white wine, some light, low-tannin red wines may be suitable, provided they are fresh and fruity.

A light, fruity Pinot Noir, such as those from the Alsace or Burgundy regions, can accompany a Savoyard fondue. Its aromas of red berries (cherry, raspberry) and delicate tannins bring a certain lightness that doesn't mask the flavors of the cheese. Pinot Noir works well if you prefer a red wine, but it should be served slightly chilled so as not to weigh down the pairing.

Gamay, particularly a Beaujolais Villages du domaine Romany, is also an interesting option. This light, low-tannin red wine, with aromas of red fruits and flowers, brings freshness and lightness to counterbalance the fondue's richness. Its supple tannins and liveliness are in harmony with the creamy texture of the cheeses, and it's perfect when served slightly chilled.