Cheese Fondue: A Tipsy Delight Or A Sobering Myth?

Fondue is a Swiss dish that typically consists of melted cheese, wine, and garlic, served with cubes of bread for dipping. While it is commonly believed that cooking with alcohol burns off the alcohol content, this is a myth. Alcohol does not evaporate at boiling temperatures, and various studies have shown that alcohol content remains in food even after cooking. However, the amount of alcohol left over may not be sufficient to cause intoxication, depending on the quantity consumed and individual factors such as weight. Swiss lore warns against drinking anything but white wine, kirsch, or herbal tea with a fondue meal, as other beverages are believed to cause the melted cheese to coagulate and lead to indigestion.

Alcohol in fondue doesn't evaporate during cooking

Fondue is a Swiss dish made with cheese, white wine, and garlic. It is served in a pot over a small flame, and diners use long forks to dip cubes of bread into the melted cheese. While the alcohol in the wine may not be completely evaporated during the cooking process, the amount of alcohol remaining in the fondue is unlikely to be enough to cause intoxication, even for those with a low alcohol tolerance. However, for people with severe alcohol sensitivities or allergies, even small amounts of alcohol in food can cause negative reactions.

The amount of alcohol remaining in fondue depends on various factors, including the recipe, cooking time, and temperature. Some recipes may call for additional alcohol, such as Kirsch, a dry cherry brandy, which can increase the overall alcohol content. Additionally, the cooking time and temperature can affect how much alcohol evaporates. If the fondue is cooked for a shorter period or at a lower temperature, more alcohol is likely to remain in the dish.

It is worth noting that the alcohol in fondue can also be substituted with non-alcoholic alternatives, such as apple juice, cider, water, or milk. These substitutions can be made for those who prefer to avoid alcohol or have dietary restrictions. However, some people prefer the taste of fondue made with alcohol, as it adds a unique flavor to the dish.

In conclusion, while alcohol in fondue may not completely evaporate during cooking, the amount present is unlikely to cause intoxication in most individuals. However, for those with severe alcohol sensitivities or allergies, it is important to be cautious and consider alternative ingredients or dishes.

Drinking tea with fondue aids digestion

Fondue is a Swiss dish that involves melting local cheese and mixing it with garlic and wine in a pot served over a small flame. Diners then use long forks to dip cubes of bread into the melted cheese. It is a heavy, filling meal that can take hours to finish.

A study published in the British Medical Journal found that alcohol, such as wine, significantly slows down the process of digestion, or "gastric emptying". The study concluded that it takes nine hours for the stomach to start emptying properly when drinking wine with fondue, compared to six hours when drinking tea.

Drinking tea is comforting and may aid in reducing abdominal discomfort or bloating. Tea may help regulate gut flora, reduce inflammation, and aid in gastrointestinal motility (bowel movements).

• Peppermint tea: Peppermint contains menthol, which has a cooling effect and can help relax the stomach muscles, improving digestive function. It can also help reduce bloating and gas. However, peppermint is not recommended for individuals with gastroesophageal reflux disease (GERD) as it can relax the pyloric sphincter and make reflux worse.
• Ginger tea: Ginger contains gingerols and shogaols, which can help stimulate stomach contractions and emptying. It is often used to relieve nausea, cramping, bloating, gas, or indigestion.
• Fennel tea: Fennel has a licorice-like taste and can be made by steeping fennel seeds in hot water. It has been used for centuries as a digestive aid and may help reduce gas and bloating by stimulating the production of digestive juices and enzymes.
• Chamomile tea: Chamomile has been used medicinally for centuries and is often used to treat digestive problems like heartburn, gas, and bloating. It contains antioxidant compounds that may reduce inflammation and has been shown to kill certain types of bacteria.
• Lemon balm tea: Lemon balm tea may help reduce gas and bloating and improve mood and reduce feelings of stress, which can contribute to digestive issues.

While fondue itself is unlikely to get you drunk, especially when paired with tea, it is important to note that alcohol consumption can impair judgment and motor skills, and excessive consumption can lead to intoxication and health risks. Therefore, it is always advisable to consume alcohol in moderation.

Drinking alcohol with fondue can cause indigestion

Fondue is a Swiss dish made with cheese, white wine, and garlic. It is served in a pot over a small flame, and diners use long forks to dip cubes of bread into the melted cheese. While fondue itself does not contain enough alcohol to get you drunk, drinking alcohol alongside it can cause indigestion.

According to Swiss lore, drinking anything other than white wine, kirsch, or herbal tea with fondue will cause the melted cheese to coagulate and form a giant ball in your stomach, resulting in debilitating indigestion. While this may sound like a mere superstition, science has confirmed that there is truth to this warning.

A medical paper published in the British Medical Journal set out to answer the question of which beverage best accompanies fondue. The study, conducted by Swiss, German, and British researchers, found that alcohol significantly slows down the process of digestion, or "gastric emptying." Specifically, it takes the stomach about six hours to start emptying after consuming fondue with tea, whereas it takes nine hours if alcohol is consumed.

Therefore, if you want to avoid indigestion when indulging in fondue, it is best to stick to one of the three recommended beverages: white wine, kirsch, or herbal tea.

Alcoholic beverages to pair with fondue

Fondue is a rich, fatty, salty, and flavourful dish. It is usually made with cheese, wine, and garlic. The best alcoholic drinks to pair with fondue are therefore those that complement its strong taste and texture.

White Wine

White wine is the classic pairing for fondue. A crisp and acidic Chardonnay complements the richness of the cheese, while a Sauvignon Blanc with its herbaceous notes adds a refreshing contrast. A Chardonnay from France's Jura region, such as the Domaine de Montbourgeau L'Etoile Chardonnay, is a good choice for its light natural acidity. A Sauvignon Blanc from New Zealand will also have a zesty acidity that can cut through the richness of the cheese fondue.

Other recommended white wines include:

• Wines of Savoy: Apremont, Abymes, Roussette and Chapareillan
• Wines of the Loire: Savennières and Cheverny
• Wines from the Rhone Valley: Crozes-Hermitage and Saint-Peray

Red Wine

A light-bodied Pinot Noir enhances the delicate flavours of the cheese, while a Merlot with its soft tannins provides a smooth and velvety pairing. A bottle of Lagrein from Italy's Alto Adige region, served lightly chilled, is a good choice for its freshness, light spice, and velvety texture.

Liquor

Liquors like whiskey or brandy can also be paired with fondue, offering a different flavour profile and creating interesting combinations. Scotch, for example, has smoky and peaty flavours that can add depth and complexity to the pairing. Bourbon, on the other hand, has a rich and robust flavour profile that can complement the creamy and savory nature of the fondue.

Cocktails

A festive cocktail like Kirsch Punch is a great way to start a fondue party. Kirsch, or Kirschwasser, is a dry cherry brandy that is traditionally served chilled. To make a Kirsch Punch, mix 1/2 cup of white wine (such as Riesling or Sauvignon Blanc), 2 to 4 ounces of cherry-flavoured seltzer, and garnish with dried cherries and lemon slices.

Beer

For beer lovers, a Belgian Farmhouse Saison Ale is a perfect choice. Bright and lively, it is effervescent like champagne but brewed with ginger and other spices. It is refreshing yet warming, with a slightly tart flavour and a crisp finish.

Digestif

To finish the meal, a digestif like Poire Williams Eau de Vie is a traditional choice. This pear brandy is passed around as soon as the flame under the fondue pot is blown out. It is originally from France but is also widely produced in Austria, Switzerland, Germany, and Northern Italy.

Non-alcoholic alternatives to drinking alcohol with fondue

While fondue is traditionally made with wine, there are several non-alcoholic alternatives that can be used as a base for the dish. Here are some suggestions for non-alcoholic drinks to pair with fondue and some alcohol-free fondue recipes:

Non-alcoholic drinks to pair with fondue:

• Hot black tea: Tea is said to aid digestion and is a popular drink to accompany fondue in Switzerland.
• Non-alcoholic cider: Cider is suggested as a non-alcoholic alternative to wine, as apples pair well with cheese.
• Grape juice: This suggestion is a playful take on the traditional pairing of wine and fondue.
• Earl Grey tea: Recommended by a former Bagnard, this tea pairs well with Raclette, a similar dish to fondue.

Alcohol-free fondue recipes:

• Chicken broth: Chicken broth can be used as a base for fondue, as seen in this recipe by Mel's Kitchen Cafe. The recipe also includes cornstarch, lemon juice, garlic, and pepper.
• Stock and milk: A combination of stock and milk can be used as a base for fondue, as suggested by Nomadette. The recipe also includes garlic, paprika, nutmeg, and lemon juice.

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