Conviviality and enjoyment: the complex task for wine with food
Fondue Bourguignonne, the classic meat fondue, is the epitome of convivial dining. Fine pieces of beef, veal or pork are cooked in hot oil at the table. The complexity of choosing the perfect wine to accompany the meal lies not primarily in the meat itself, but in the variety of accompanying sauces and side dishes. The spiciness of the chilli in a cocktail sauce, the acidity in a herb vinaigrette and the creaminess of a garlic mayonnaise must all be harmonized by the wine. The wine must be strong enough to balance the fat of the fried meat, but at the same time supple in its tannins so as not to clash with the different spiciness and acidity of the sauces. Only a medium-bodied, fruity red wine with soft tannins can master this complex task and round off the fondue experience perfectly.
Ideal wine pairing: Merlot Colli Orientali del Friuli DOC (Friuli, Italy)
The Merlot from the Colli Orientali del Friuli in northern Italy is the ideal wine accompaniment for fondue bourguignonne. This region is known for Merlots that offer a perfect balance between fullness, elegance and soft tannins. On the palate, this wine is characterized by its supple texture and rich fruit aromas of cherry, plum and a hint of undergrowth or clove. The key characteristic is the softness of the tannins, which do not clash with the spiciness or acidity of the various sauces (such as chili or mustard). The medium body and round acidity of the Merlot perfectly balance the richness of the meat cooked in oil. The dark, juicy fruit harmonizes well with the spiciness of the sauces and the roasted aromas of the meat.
Further wine recommendations for this dish
Pinot Noir Aloxe-Corton AOC (Burgundy, France)
An elegant Pinot Noir from the Côte de Beaune, for example from Aloxe-Corton, provides the necessary finesse and structure for the tender, fried meat. On the palate, this wine offers a delicate texture, lively acidity and subtle aromas of red berries, earth and mushrooms. Burgundy’s high acidity and low, silky tannins are ideal for cutting through the fat of the fried meat and cleansing the palate. The subtle, slightly earthy spice of Pinot Noir pairs well with classic accompaniments like pickles and the herbs in sauces. The wine is light enough not to be overwhelming, but structured enough to stand up to the variety of sauces.
Zweigelt Classic Carnuntum DAC (Carnuntum, Austria)
A Zweigelt Klassik from the Carnuntum region of Austria is a fruit-driven and accessible option. This wine is known for its lively acidity, soft tannins and intense aromas of sour cherry and wild berries. The fresh, clean fruitiness of Zweigelt is an excellent contrast to rich sauces and fried meats. The lively acidity balances the creaminess of mayonnaise-based sauces and provides a pleasant freshness in the mouth. Its straightforwardness and clear fruit character make it an unobtrusive yet aromatic companion for a casual fondue meal with many different flavors.
Tempranillo Crianza Rioja DOCa (Rioja, Spain)
A Tempranillo Crianza from Rioja is a hearty and spicy choice that adds a warm, Spanish touch to the dish. The Crianza classification provides a light oak note that gives the wine smoothness and aromas of vanilla, spice and leather, complemented by red berry fruit. The soft, well-integrated tannins and moderate acidity of the Tempranillo harmonize well with the roasted aromas of the meat. The wine’s subtle spiciness combines well with stronger sauces such as barbecue or mojo. Tempranillo is a solid all-rounder that has enough structure to handle the fat without dominating the flavors of the sauces.
Cabernet Franc Chinon AOC (Loire, France)
A Cabernet Franc from Chinon in the Loire offers a cooler, herbal perspective. These wines tend to be medium-bodied and are characterized by crisp acidity, fine tannins and distinctive aromas of raspberry, pencil lead and a slightly green, peppery undertone. The striking, fresh acidity of the Cabernet Franc cuts through the fat of the oil and invigorates the palate. The herbaceous notes (such as “green bell pepper”) are a perfect match for herbal sauces and vinaigrettes. It is an elegant and mineral red wine choice that gives the fondue a fine, aromatic depth and emphasizes the freshness of the side dishes.
Chianti Classico DOCG (Tuscany, Italy)
A Chianti Classico DOCG from Tuscany, made mainly from the Sangiovese grape, is a classic, structured option. This wine has high, prominent acidity and strong but fine-grained tannins as well as aromas of sour cherry, plum and an earthy, spicy undertone. The high acidity of Chianti Classico is ideal for balancing the fried meat and fat of the oil and acts as an excellent palate cleanser. The spicy, earthy notes pair well with the darker sauces and accompaniments, while the intense cherry fruit provides a nice balance to the spice. It is a lively and structured accompaniment that complements the fondue with Italian temperament.
The recipe:
Fondue Bourguignonne with trio of sauces & baguette
Cooking utensils
- 1 Fondue pot (caquelon) and rechaud
- 1 Fondue forks (2 per person)
- 1 Small bowls for sauces
- 1 Knife and chopping board
Ingredients
For the meat
- 300 g Fillet of beef or rump well hung, cut into 2 cm cubes
- Vegetable oil e.g. sunflower or rapeseed oil for frying
For the herb butter sauce
- 100 g Butter soft
- 1 Tbsp fresh herbs Parsley, chives, chopped
- 1 1 tsp lemon juice
- Salt Pepper
For the garlic mayonnaise
- 100 g Mayonnaise Homemade or finished product
- 1 Garlic clove finely grated
- 1 1 tbsp olive oil
- Salt Pepper
For the chili cocktail sauce
- 100 g Ketchup
- 50 g Mayonnaise
- 1 teaspoon cognac or whisky
- 1 teaspoon Worcester sauce
- Chili powder or Tabasco to taste
Preparation
Preparation of the meat
- Cut the meat into even, bite-sized cubes (approx. 2 cm long). Chill until ready to serve.
Preparing the sauces (trio)
- **Herb butter sauce:** Mix all the ingredients together thoroughly and season to taste.
- **Garlic mayonnaise:** Mix the mayonnaise, garlic and olive oil and season.
- **Chili cocktail sauce:** Mix the ketchup, mayonnaise and the remaining ingredients and adjust the desired heat with chili/tabasco.
- Serve all the sauces in small bowls.
Preparing the fondue
- Pour the oil into the fondue pot (approx. 2/3 full) and heat on the stove to approx. 180°C (a cube of bread should brown quickly).
- Place the fondue pot on the rechaud to keep the temperature constant.
Serving and consumption
- Each guest skewers a piece of meat on the fondue fork and cooks it in hot oil to the desired degree of doneness.
- Place the cooked meat on the plate, season with salt and dip in one of the prepared sauces.
Recommended side dishes
- Fresh, crusty baguette
- Small gherkins and silver onions
- A simple leaf salad
