Fondue and Wine

Howard Stark: “Fondue is just cheese and bread, my friend.” (Captain America: The First Avenger, 2011)

Fondue may be cheese and bread, but it’s anything but ordinary. Anyone who has enjoyed the experience of having fondue will tell you that it’s quite the treat – and it’s a lot of fun to bring out this retro recipe at parties.  Fondue naturally pairs with white wines – especially Sauvignon Blanc wines. However, don’t overlook a nice mildly oaked chardonnay to accompany this treat.

Traditionally, fondue is made with Swiss and Gruyére cheeses and served with bread cubes. It is also  wonderful (at least we think so) with some blanched veggies like asparagus, carrots, and snow peas.

The recipe we use is modified from the one appearing in Wine Bites: Simple Morsels That Pair Perfectly with Wine by Barbara Scott-Goodman. This book has many fabulous recipes including one for buttermilk onion rings. Here’s our version of the fondue recipe:

Cheese Fondue:

Ingredients:

2 Cloves garlic – one cut in half crosswise

1 cup dry white wine (we have used La Ferme Julien, available at Trader Joe’s for under $10)

1/2 lb Gruyére cheese, shredded or cubed

1/2 lb Swiss cheese, shredded or cubed (we’ve torn up the pre-sliced cheese as well with success)

1 tbsp cornstarch

1 tbsp brandy or cognac

1 lemon, squeezed

1/2 tsp dry mustard

1/4 tsp paprika

1/8 tsp nutmeg

Veggies and bread for dipping

Directions:

Start by rubbing the inside of a heavy pot with the garlic you cut in half. Next, mince the garlic and add the wine to the pot. Bring to a low simmer over medium heat to combine the flavors of the garlic and the wine.

Add the cheeses to the pot slowly, making sure to constantly stir the cheeses until they are just melted and creamy. You do not want to bring them to a boil.

Meanwhile, in a small bowl, whisk together the next six ingredients until they are well blended. Stir the mixture into the fondue and bring the fondue to a simmer. Cook, stirring, until the sauce thickens. This will take 5-10 minutes.

Finally, transfer the cheese sauce to a fondue pot over a flame (if you have one) or serve from the pot itself. Using fondue forks or skewers, dip veggies and bread into the fondue. Enjoy!

What sorts of accompaniments do you enjoy with your fondue? What wine have you paired with fondue? We paired with the 2010 Morgan Chardonnay with some success. Share your experiences in the comments.