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Ah, Chinese fondue! That quintessentially convivial dish, where everyone happily dips their little slice of meat into a steaming broth while everyone chats around the table. But then comes the fateful moment when someone asks:
“And what do we drink with that?”
There, everyone is looking at each other like a dog, a bottle of red in one hand, a bottle of white in the other, and no one knows how to decide. Don't panic, that's what we're here for.
Spoiler alert: there isn't ONE right answer, but several good options.
So, hang up your napkins, get your meat skewers ready, and we'll tell you all about the best wines to serve with Chinese fondue – without putting you to sleep with a wine tasting course.
Before you open bottles at will, you need to understand a little bit about what's going on in the plate. And Chinese fondue, despite its apparent simplicity (broth, meat, sauces), hides its game well: under its casual Chinese kimono , it's a real challenge for wine. Why? Because there are lots of flavors that intersect , and often in unexpected ways. On one side, you have an aromatic broth, sometimes spicy, sometimes mild. On the other, beef, chicken, sometimes even seafood, cooking inside. And as if that weren't enough, each guest adds their own little homemade or industrial sauce: garlic, sesame, peanut, curry, soy, or even a touch of wasabi for the daring.
It's a bit like trying to choose a playlist that would please Grandma Jeanne, your metalhead cousin, and your techno-loving friend all at the same time.
But don't panic, there are solutions.
The temptation is great to pull out a good bottle of red, especially if you're serving red meat in the fondue. But be careful, not all reds are welcome here.
If you absolutely must drink red wine—which is entirely your right, eh, we're not here to judge—opt for fruity reds, low in tannins, and definitely not too oaky . The idea is to avoid the wine overwhelming the flavors of the broth or becoming bitter because of the spices.
Examples?
A Gamay from Beaujolais, like Morgon or Fleurie. It's light, fruity, and easy to drink on its own.
A Pinot Noir from Alsace or Burgundy (the youngest). Elegant, not too full-bodied, it does the job very well.
A Cinsault from Languedoc or the Rhône, for a smooth, easy-drinking experience.
On the other hand, avoid overly strong wines, such as Cahors or Madiran. They risk making your fondue look like a bland soup.
Let's not beat around the bush: white wine is often the best choice with Chinese fondue . It has a freshness and liveliness that will contrast with the richness of the sauces and highlight the flavors of the broth.
Yes, even if you serve beef. We promise it's not heresy.
And there you have plenty of options.
Dry Alsace Riesling is a gem for this kind of dish. Why? Because it's lively, with lovely acidity, and often lemony and floral notes that pair perfectly with the flavors of the broth. Much like delicately patterned Chinese fabrics , it adds finesse and vibrancy, while still having enough personality to stand up to strong sauces.
Are you going for a broth with Asian flavors? Even better. Riesling has that exotic touch that adores spicy dishes.
If you're the type to drown your meat in curry or peanut sauce, then Gewurztraminer is your ally. It's a more aromatic, full-bodied wine with notes of lychee, rose, and spice.
It's the wine that says, "Did you put three different sauces on your meat? No worries, I'm here to make everything match."
Pinot Gris (formerly Tokay d'Alsace) sits somewhere between Riesling and Gewurztraminer. It has body, roundness, and a lovely freshness. With a Chinese fondue, it's a bit of a wild card that goes everywhere.
Not too dry, not too sweet, just right to accompany meats and seafood alike, without ever stealing the show.
Want to travel a bit? Great. German white wines ( Kabinett style), Austrian Grüner Veltliner , or even South African or Loire Chenin Blanc (dry, not sweet) can also work very well.
They have that freshness, that minerality, and sometimes a touch of residual sugar that works wonders with sweet and savory sauces.
Ah, bubbles. Just the sound of the cork popping puts everyone in a good mood.
And guess what, sparkling wine is a great option with Chinese fondue… and even with Chinese turnovers !
Why? Because it refreshes, cleanses the palate between bites, and has that natural acidity that thrives on complex flavors.
A Crémant d'Alsace or Bourgogne: not too expensive, often elegant, it's a good deal.
A brut Champagne , if you want to impress your guests (and empty your wallet).
A Pet'Nat (natural sparkling wine) for a funky touch. It works, as long as it's dry.
And no, it's not just for weddings or New Year's. We promise, no one will judge you if you drink bubbly on a Tuesday night around a fondue pot.
Even if you're not on MasterChef, there are some pitfalls to avoid to prevent your dinner party from turning into a fiasco.
A red that's too full-bodied with a sweet soy sauce, like in some Chinese dishes ? It's a sure way to end up with a bitter taste in your mouth and a wine that suddenly seems way too strong.
Tannins like rich dishes, not light broths. So let's tone things down.
Unless you're planning a dessert fondue (and we're happy to go with you there), overly sweet wines will clash with savory sauces. Avoid sweet, liqueur-like wines, and poorly balanced semi-dry wines.
Rosé is tempting, especially in summer. But it should be served chilled, and choose a dry rosé that's not too fruity. Otherwise, it quickly becomes cloying. And no one wants that, especially not your tongue. To learn more about food and wine pairings, check out here .
Because it all depends on what you put in the broth, here is a little practical guide.
Light red (Gamay, Pinot noir)
Full-bodied white (Pinot Gris, unoaked Chardonnay)
Raw bubbles to surprise
Bright white (Riesling, Sauvignon blanc)
Aromatic Alsace wine if the sauces are strong
Dry and mineral white (Chablis, Muscadet)
Champagne brut nature , if you are chic
Elegant red , but not too strong
Full-fat white wine , Viognier type
Do you like it hot? Perfect. But be aware that red wine isn't a fan of chili peppers. The alcohol increases the burning sensation. So, opt for:
Slightly sweet whites, like a semi-dry Riesling
Bubbles to calm the fire
Water. Yes, water. We said we were talking about wine, but sometimes you have to stay humble.
Chinese fondue is all about sharing a good time, trying lots of things, making mistakes, and starting again. This is also what makes the food and wine pairing so interesting.
But to avoid going off in all directions, remember this:
No red that is too strong
Aromatic and balanced whites
Bubbles if you are a player
And above all: open a bottle that you like . Because a good wine is first and foremost one that gives pleasure, not one that goes perfectly with the meat in your pick.
Now that you know everything, all that's left is to choose your side. Team light red? Team crisp white? Team bubbles?
In any case, don't forget the most important thing: the corkscrew . Because without it, it's a disaster.