Wine For Fondue
I'm certainly a wine "amateur". I was wondering if someone could recommend a nice dry white wine which would be used in Fondue? I'd like to do a traditional fondue for Christmas.
If traditional's what you're going for, look for a flinty, dry white from Switzerland (Fendant, Neuchâtel, etc.) or similar white from nearby regions like France's Savoie. That said, many fairly neutral dry white with good acidity will do the trick: Chablis, Aligoté, Anjou sec, Picpoul de Pinet, etc. Avoid wines that are highly aromatic (Riesling, Gewurztraminer, Gruner Veltliner, Viognier, Sauvignon Blanc, etc.), noticeably oaked (many New World whites and some Old World ones too) and/or rich/heavy/overripe (much California Chardonnay).
If you are using Gruyere, Comte or Beaufort as the base cheese, a Jura white should do nicely...either L'Etoile or Arbois Blanc.
Tradition? Carswell's right -- a Fendant or Neuchâtel. But I'd pass on THAT tradition, and would opt for an Aligoté or a Jura white.