Fondue is traditionally mixed with white wine. The current rule of thumb is around 150 ml of wine to 400 g of cheese. And the classic beverages are black tea, Chasselas or a Fendant.
But those who prefer can certainly drink red wine with fondue too. For example, a slightly chilled Pinot Noir or a Gamay – and of course a Dôle. Make sure that the red wines are fruity and not matured in barriques.
Always serve the wine in small glasses as these are usually close to the fondue pot and the heat. So top up the glasses frequently and ensure that the bottle (including red wine) remains chilled.