Fondue Bourguignonne

Red · Full · Dry

The classical red blend — Cabernet Sauvignon, Merlot, and friends — from southwest France. Black currant, cedar, tobacco; serious structure; rewards patience and decanting.

Works with Fondue Bourguignonne · Fondue Meat (bourguignonne)

Burgundy's southern half — home to most of the great whites (Meursault, Puligny, Chassagne) and lighter, more elegant reds (Volnay, Pommard). The classical heart of Chardonnay.

Works with Fondue Bourguignonne · Fondue Meat (bourguignonne)

Red · Medium · Dry

The blend of Grenache, Syrah, and Mourvèdre that fills every wine list in France for a reason — friendly, peppery, slightly rustic, made to wash down anything from grilled vegetables to lamb stew.

Works with Fondue Bourguignonne · Fondue Meat (bourguignonne)

Red · Full · Dry

Old-vine Shiraz from Barossa or McLaren Vale: dark, peppery, and unembarrassed about its size. Black plum, smoked meat, licorice, and a finish that lingers like the last embers of a grill.

Works with Fondue Bourguignonne · Fondue Meat (bourguignonne)

Red · Medium · Dry

Bordeaux's traditional rosé-red — darker than rosé, lighter than red, a historical style with strawberry, herb, and easy drinkability.

Red · Medium · Dry

The benchmark for full-bodied red — structured, age-worthy, unapologetic. Black currant, graphite, and tobacco lead into firm tannins that demand protein on the plate. Decant young bottles; cellar the serious ones.

Provence's pale dry rosé — Grenache and Cinsault, strawberry-and-citrus, made for cold pours and warm afternoons. The summer wine.

Red · Medium · Dry

A southern Rhône appellation across the river from Châteauneuf — similar grapes, similar character, fraction of the price. Drinks like Châteauneuf's pragmatic cousin.

Red · Medium · Dry

A medium-bodied red. Berry-driven, fresh, and well-suited to roasts, stews, and grilled fare.

Red · Light · Dry

Burgundy's most temperamental grape, but the rewards are real — translucent ruby with a perfumed lift of red cherry, forest floor, and clove. Silken tannins and bright acid make it the most versatile red on the table; serve cool, around 58°F.

Red · Medium · Dry

Catchall for wines from France's Rhône Valley — bold reds from the south (Grenache/Syrah/Mourvèdre) and singular Syrahs and Viogniers from the north. Always food-friendly, always sun-tinged.

Loire wines from around the town of Saumur — light, fragrant Cabernet Franc reds, structured Chenin Blanc whites, and some of France's best traditional-method sparkling.