White
Kim Crawford Sauvignon Blanc Marlborough
Kim Crawford
Marlborough · Nouvelle-Zélande
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Cheese fondue
A dry, lively and textured white to lighten the melted cheese while standing up to its richness.
The pairing
Why it
works.
Fondue brings together richness, salt and a creamy texture in every bite. To keep the pairing lively, the wine must bring enough acidity to refresh the palate, while having enough substance so it doesn't seem thin next to the cheese.
Dry whites work especially well here, particularly when they combine tension and texture. A mineral or slightly savory profile can also echo the cheese. The goal is not to find the richest wine, but the one that brings freshness back to the pairing with every bite.
In practice
With cheese fondue, start by prioritizing acidity. The wine must cleanse the palate after the melted cheese, while keeping enough body and roundness so the pairing stays harmonious. Avoid confusing richness with power: a fresh, textured white often works better than a heavy wine.
In the glass
What to
look for.
Dry Chasselas01
Dry Riesling02
Dry Chenin Blanc03
Fresh, lightly oaked Chardonnay04
Mineral Alpine white05
The LPV selection
Four bottles
for this dish.
A selection chosen from our bottle library based on their profile and affinity with this dish.
What to avoid
Tannic reds, heavily oaked whites, and wines lacking acidity. With so much melted cheese, a heavy wine can quickly make the whole experience tiring.
When serving
Serve the white at around 10–12 °C rather than ice-cold. This temperature keeps the freshness while leaving enough texture in the wine to accompany the cheese.