Cheese Fondue: Using Pinot Noir For A Rich Taste

Cheese fondue is a fun and indulgent dish that is surprisingly easy to make at home. The best cheeses for fondue are those that are buttery, creamy, and melt smoothly, such as fontina, Gruyère, and gouda. While white wine is typically used in classic cheese fondue recipes, you may be wondering if a glass of Pinot Noir can be used as a substitute.

Pinot Noir is a light red wine that is quite versatile when it comes to cheese pairings. Its delicate nature means it can be easily overpowered by strong, stinky cheeses and fresh goat cheeses. Instead, it pairs well with delicate washed-rind cheeses like Taleggio, nutty medium-firm cheeses like Gruyere, and soft cheeses like Brie or Camembert.

So, can you make cheese fondue with Pinot Noir? The answer is yes! While a soft red wine like Pinot Noir may not be the traditional choice for fondue, its fruity notes and delicate flavor can complement the right cheeses without overpowering them. Just be sure to avoid using strong or pungent cheeses that could overwhelm the wine.

The best cheeses to pair with Pinot Noir

As a light red wine, Pinot Noir is quite versatile when it comes to cheese pairings. However, it is a delicate grape without the boldness of heavier reds, so it is important not to overpower the wine with strong, stinky cheeses or fresh goat cheeses.

Instead, opt for delicate washed-rind cheeses such as Taleggio, or nutty, medium-firm cheeses like Gruyere. Less cheesy cheeses, such as soft cheeses Brie or Camembert, also work well. If you prefer a blue cheese, go for a lighter variety like Cambozola.

If you are creating a charcuterie board, be sure to include a variety of textures and flavours. Play around with firmness, offer a range of colours, and give your guests a journey from mild to sharp.

• Soft cheeses (mascarpone, feta): Pair with fresh berries, crisp cookies, biscotti, or salty/spicy nuts. For wine, go for champagne, prosecco, sweet white wine, red fruity wine, or fruit ales.
• Semi-soft cheeses (Fontal, provolone): Pair with apples, grapes, or roasted/grilled vegetables. For wine, choose Chardonnay, Merlot, pilsner, blonde ales, or ciders.
• Semi-hard cheeses (Asiago, gouda): Pair with nuts, dried fruit, or dark chocolate. For wine, choose Zinfandel, Pinot Noir, Syrah, or Belgian ales.
• Hard cheeses (Romano, Parmesan): Pair with nuts, honey, olives, salted meats, or fresh vegetables. For wine, choose Chianti, Pinot Noir, Cabernet, heavier ales, or stouts.

How to make cheese fondue without wine

Cheese fondue is a fun, communal dish that's perfect for sharing with friends and family. While classic Swiss cheese fondue does traditionally call for white wine, you can easily make a delicious non-alcoholic version by using chicken or vegetable stock instead. Here's a step-by-step guide to making cheese fondue without wine:

Ingredients:

• Good-quality cheese (Gruyère, Emmental, Vacherin Fribourgeois, Camembert, Fontina, Gouda, or Cheddar)
• Cornstarch
• Chicken or vegetable stock
• Lemon juice
• Garlic
• Mustard
• Salt
• Pepper
• Nutmeg
• Bread, potatoes, apples, broccoli, or other dippers of your choice

Instructions:

• Grate your chosen cheese or cheeses. For a classic Swiss fondue, use half Gruyère and half Vacherin Fribourgeois, or Gruyère and Emmental. You can also add Camembert for a milder flavour. For a non-traditional twist, try Fontina, Gouda, or Cheddar.
• In a medium bowl, combine the grated cheese with cornstarch, tossing thoroughly to coat all pieces.
• In a stove-safe fondue pot or large heavy saucepan, bring the chicken or vegetable stock to a simmer over medium-low heat. You will need about 1 cup of stock for every 1.5 pounds of cheese.
• Add the lemon juice and garlic to the pot. You can either mince or crush the garlic and add it directly to the pot, or rub the cut side of a garlic clove all over the inside of the pot before adding the stock.
• One handful at a time, stir the cheese into the hot stock in a zigzag pattern, letting it melt before adding another handful. Continue until all the cheese has melted.
• Once the cheese has melted, add mustard, salt, pepper, and nutmeg to taste, and stir to combine.
• Serve immediately with your choice of dippers. Good options include cubed bread, boiled baby potatoes, sliced apples, steamed broccoli florets, or anything else you think would pair well with melted cheese!

Tips:

• For the best results, grate your own cheese instead of using pre-shredded cheese, which is often coated with powders that can make your fondue gritty.
• Make sure to add the cheese to the pot slowly and stir constantly to ensure a smooth fondue.
• If your fondue is too thick, thin it out with a little extra stock or white wine.
• If you're making the fondue ahead of time, it's best to grate the cheese and assemble your dippers in advance, rather than making the fondue itself, as it can separate and become gritty when reheated.

The best wines to pair with cheese fondue

Cheese fondue is a fun, communal dish that can be served at parties or enjoyed as a special occasion meal. While it is a Swiss dish, Swiss wines are not always easy to come by outside of the country. So, what are the best wines to pair with cheese fondue?

The best wine to use for making cheese fondue is a dry white wine with high acidity, such as a Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. These wines help to cut through the richness of the cheese and keep the fondue smooth. When choosing a wine, opt for one that you would happily drink with dinner, as the taste of the wine will directly impact the taste of the fondue.

If you are looking for a wine to drink with your cheese fondue, you have a few options. In general, it is best to pair fondue with crisp, aromatic white wines, rather than full-bodied, tannic reds. A crisp, dry white wine such as Swiss Chasselas or a Chignin or Roussette from Savoie is an excellent choice, but these wines can be hard to come by. Other good options include Muscadet, Chablis, dry Alsace or Austrian Riesling, or a young Grüner Veltliner.

If you prefer red wine, opt for a fresh, light-bodied one such as a young red Burgundy, Gamay, or Dole. A Pinot Noir can also be a good choice, especially if you are looking for a soft, delicate, and fruity wine to complement the fondue rather than overpower it. When choosing a Pinot Noir, avoid those with high sweetness ratings and look for floral and fruity notes instead.

The best cheeses for cheese fondue

When it comes to making cheese fondue, the best cheeses are those that are buttery and creamy, and melt smoothly. The top three all-around cheeses for fondue are fontina, Gruyère, and gouda. For a classic Swiss cheese fondue, a mix of traditional, firm mountain-style cheeses is best, such as Gruyere, Swiss cheese, and gouda. Other good options include comté, emmentaler (a variety of Swiss cheese), raclette, and vacherin.

If you're feeling adventurous, you could also try using spreadable cheeses like cream cheese or Boursin cooking cream, or even blue cheese. Just keep in mind that stronger-flavoured cheeses like blue cheese can be a bit polarizing. For a more mild fondue, a mix of Gruyère and emmentaler is a good choice.

And if you're looking to pair your cheese fondue with a wine, a light red wine like Pinot Noir can be a great option. Just be sure to avoid strong, stinky cheeses and fresh goat cheeses, as these can overpower the delicate flavour of the wine. Instead, opt for delicate washed-rind cheeses like Taleggio, nutty medium-firm cheeses like Gruyere, or soft cheeses like Brie or Camembert.

How to make cheese fondue with Pinot Noir

Ingredients:

• 1 cup dry white wine (Pinot Noir)
• 2/3 pounds of cheese (Gruyère, Emmental, Camembert, Vacherin Fribourgeois, etc.)
• 2 tablespoons cornstarch
• 1-2 tablespoons kirsch (optional)
• Kosher salt (to taste)
• Freshly ground black pepper (to taste)
• Freshly grated nutmeg (to taste)
• 1 clove of garlic
• Dippers of your choice (bread, apples, broccoli, sausage, etc.)

Method:

• Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.
• Rub the cut side of a garlic clove all over a stove-safe fondue pot (or other pot if transferring to a ceramic fondue pot).
• Add the wine to the pot and bring to a simmer on your stove over medium-high heat.
• One handful at a time, stir the cheese into the hot wine in a zigzag pattern, letting it melt before adding another handful.
• Once completely melted, add the kirsch, if using, and let it heat for 1-2 minutes.
• Taste and season with salt, pepper, and nutmeg. Serve with your favourite dippers.

Tips:

• For the best flavour, use a good-quality, dry white wine that you would enjoy drinking.
• If you want to make a non-alcoholic fondue, substitute the wine with 1 cup of chicken broth and 1/4 teaspoon of lemon juice.
• To prevent clumping and make the fondue extra creamy, coat your grated cheese with cornstarch.
• Add the cheese slowly and stir constantly for a smooth fondue.
• If making ahead, it's best to pre-shred the cheeses and assemble your dippers. Fondue can be made 1-3 days in advance and kept in the refrigerator.

Frequently asked questions