A Romantic Fondue: Red Wine, A Perfect Pairing?

Red wine can be used in fondue, but it is not traditional. The colour will be affected, turning the fondue a dark red or purple, or even a sickly pink. The flavour will also be different, with the fondue tasting more tart and dry. However, some people have tried it and found it delicious. If you want to use red wine in fondue, it is recommended to pair it with strong cheeses and a rich combination of meats.

Red wine fondue colour

Using red wine in fondue will likely result in a colour that differs from the traditional Swiss fondue. The colour outcome will depend on the amount of wine added, the type of cheese used, and the cooking method.

The colour of the fondue can range from a light pink to a dark red or purple, with some describing it as a "revolting brown/purple mess". The colour change is due to the interaction between the red wine and the cheese, with the wine's colour and tannins impacting the final hue.

To mitigate the colour change, some suggest adding saffron dissolved in liquid to shift the colour back towards an orange hue. However, this will also alter the flavour of the fondue.

It is worth noting that while the colour may be unexpected, the flavour of a red wine fondue can still be delicious, as reported by some home cooks who have experimented with this variation.

Recipe Example:

Ingredients:

• 4 ounces Gruyere cheese, grated
• 4 ounces Fontina cheese, grated
• 1 ounce Parmesan cheese, grated
• 1/2 ounce dried porcini mushrooms, reconstituted in 1 cup of red wine
• 1 1/2 tablespoons flour
• 1 clove garlic, microplaned
• 1 1/2 cups whole milk
• 1 teaspoon black pepper
• 8 ounces filet of beef, cubed

Instructions:

• In a medium pot, rub the microplaned garlic to coat the bottom.
• Squeeze the wine out of the reconstituted mushrooms and chop them finely. Add the mushrooms and the red wine used for reconstituting to the pot and heat to a simmer.
• In a bowl, mix the Gruyere and Fontina cheeses with the flour.
• Slowly melt the cheeses, adding them to the pot while whisking. The fondue will be very thick.
• Add the milk while continuing to whisk the cheeses, milk, and red wine mixture together.
• Whisk in the Parmesan cheese and add the black pepper. If the fondue is too thick, adjust the consistency by adding more milk.
• If you have a fondue pot, use it to keep the fondue very hot. Alternatively, a small crock pot can be used.
• Skewer the meat cubes and dip them into the fondue, cooking them to your desired level of doneness.

This recipe combines red wine, cheese, and mushrooms to create a smooth and tangy sauce with great depth of flavour. It is perfect for cooking red meat, such as beef, and creates a unique fondue experience.

Flavour differences

Using red wine instead of white wine in fondue will result in a different flavour profile. The flavour difference will be subtle, but it will be noticeable. The colour will also be affected, turning the fondue a dark red or purple, or a sickly pink.

Red wines tend to be richer and heavier in taste than white wines, which are zippy, acidic, and bright. White wines are better suited to cutting through the deep richness of the cheese. However, some commenters have noted that the difference in flavour between red and white wine in fondue is so subtle that it is barely perceptible. One commenter even ran a blind taste test and got half of their guesses wrong.

If you are making a meat fondue, such as Fondue Chinoise, a red wine will likely be a better pairing. A red wine fondue will also go well with red meat cooked in the fondue.

Red wine and cheese pairings

While red wine can be used in fondue, it will alter the colour and taste of the dish. If you are set on using red wine, you may want to consider a recipe that incorporates red meat, like beef, or mushrooms.

Now, onto the topic of red wine and cheese pairings. Here are some classic combinations to try:

• Pinot Noir and Gruyere: The red berry fruit notes of a Pinot Noir complement the nutty flavours of medium-firm cheeses like Gruyere. Both have a balanced amount of aroma and complexity, ensuring neither one nor the other is overpowering.
• Beaujolais and Jarlsberg, Gamay Noir and Comté, or Zweigelt and Emmental: These pairings follow a similar logic to the previous one, matching the fruitiness of the wine with the nuttiness of the cheese.
• Aged Port and Blue Stilton: Port is known for its full body, sweetness, and bold character. Blue Stilton is a pungent and salty cheese, and its complex character pairs beautifully with an older, sweeter Port. The rule of thumb here is: the sweeter the wine, the stinkier the cheese.
• Champagne and Brie: The sharp and acidic notes of Champagne cut through the fat of triple-cream cheeses like Brie. The brioche flavour found in traditional method sparklers adds a touch of toastiness to the pairing.
• Chardonnay and Camembert, Cava and Délice de Bourgogne, or Crémant and Époisses: These sparkling wines will similarly cut through the fat of these creamy cheeses.
• Moscato d'Asti and Gorgonzola: The fresh, acidic fruit of a Moscato d'Asti cleans the palate after heavier cheeses like Gorgonzola, leaving you feeling refreshed.
• Gewürztraminer and Munster or Prosecco and Asiago: These sweet wines will contrast the pungency of the cheese.
• Tempranillo and Idiazabal: Both Spanish, Tempranillo and Idiazabal share savoury, smoky flavours. The full body of the wine pairs well with the harder texture of the cheese, while its tannins contrast with the buttery flavour.
• Rioja and Manchego, Garnacha and Zamorano, or Mencía and Roncal: These Spanish wines and cheeses also follow the "if it grows together, it goes together" adage.
• Sauvignon Blanc and Goat Cheese: The citrus and mineral notes in a French Sauvignon Blanc bring out the nutty and herbal flavours of goat cheese while cutting through its heaviness.
• Chenin Blanc and Chèvre, Grüner Veltliner and Florette, or Chablis and Cremont: These wines will similarly highlight the flavours of these cheeses.
• Cabernet Sauvignon and Aged Cheddar: The mouth-drying tannins of a Cabernet Sauvignon match the fattiness of an aged cheddar, and their bold flavours won't drown each other out.
• Carménère and Smoked Gouda, Montepulciano and Parmigiano-Reggiano, or Nero d'Avola and Asiago: These wines have enough body and boldness to stand up to these strong cheeses.

Cheese and wine are a classic combination, and experimenting with different pairings can be a delightful way to discover new favourites.

Red wine fondue recipes

Using red wine in fondue is a fun way to experiment with the classic dish. While it may not be traditional, it can result in a delicious meal. Here are some red wine fondue recipes to try.

Red Wine and Cheese Fondue

This recipe combines red wine with a mix of Gruyère, Fontina, and Parmesan cheese. The addition of porcini mushrooms and beef creates a savoury, tangy, and creamy dish.

Ingredients:

• 4 ounces Gruyere cheese, grated
• 4 ounces Fontina cheese, grated
• 1 ounce Parmesan cheese, grated
• 1/2 ounce dried porcini mushrooms, reconstituted in 1 cup of red wine
• 1 1/2 tablespoons flour
• 1 clove garlic, microplaned
• 1 1/2 cups whole milk
• 1 teaspoon black pepper
• 8 ounces filet of beef, cubed

Instructions:

• Rub the microplaned garlic to coat the bottom of a medium pot.
• Squeeze the wine out of the reconstituted mushrooms and chop them finely. Add to the pot with the red wine used in reconstituting and heat to a simmer.
• In a bowl, mix the Gruyere and Fontina cheeses with the flour.
• Slowly melt the cheeses, adding them to the pot while whisking. The fondue will be very thick.
• Add the milk while continuing to whisk the cheeses and milk together with the red wine and mushrooms.
• Whisk in the Parmesan and add the black pepper. If the fondue is too thick, add more milk.
• If you have a fondue pot, use that to keep the fondue hot. Otherwise, a small crock pot can be used.
• Skewer the meat cubes and dip them into the fondue, cooking to your desired level.

Red Wine and Bacon Fondue

This recipe combines red wine with cheese, bacon, and pears for a unique and tasty treat.

Ingredients:

• 2 pears, deseeded and diced
• 2 pinches ground cloves
• 1 garlic clove, cut in half
• 800 g fondue cheese mix (e.g. moitié-moitié, half Gruyère, half Vacherin)
• 2 tablespoons cornflour
• 800 g bread, cut into cubes
• Diced bacon

Instructions:

• Gently fry the diced bacon in a non-stick frying pan until crispy, with no oil. Add the pears and fry for another 2 minutes.
• Rub the garlic around the fondue pot.
• Place the cheese, star anise, and ground cloves in the pot.
• Mix the cornflour with the wine, pour into the pot, and heat over medium heat, stirring constantly until the cheese has melted and the fondue is creamy.
• Stir in the pears and bacon, and serve with the bread cubes.

Beef and Red Wine Fondue

This recipe elevates the classic beef broth fondue by adding red wine and fresh thyme leaves.

Ingredients:

• 1 lb 454 g boneless beef sirloin steak, thinly sliced
• 3/4 cup button mushrooms
• 3/4 cup red onion wedges
• 3/4 cup broccoli florets
• 1 carton beef broth
• 3/4 cup dry red wine
• 1/3 cup minced onion
• 2 tablespoons Worcestershire sauce
• 2 cloves garlic, minced
• 1 teaspoon finely chopped fresh thyme leaves
• 1/8 teaspoon ground black pepper
• 1 bay leaf

Instructions:

• Arrange the sliced beef and assorted vegetable pieces on a large platter and set aside.
• Heat the broth and remaining ingredients to a boil in a saucepan, then simmer for 10 minutes.
• Pour the mixture into a metal fondue pot and keep it at a simmer while cooking the meat and vegetables.
• Serve with assorted condiments and dipping sauces, such as Dijon mayonnaise, Thai hot garlic sauce, sour cream with chives, specialty steak sauce, or peanut satay sauce.

History of fondue

Fondue is a Swiss dish that originated as a way to use hardened cheese and stale bread during the winter months. The earliest known recipe for the modern form of cheese fondue comes from a 1699 book published in Zurich, under the name "Käss mit Wein zu kochen" or "to cook cheese with wine". It calls for grated or cut-up cheese to be melted with wine, and for bread to be dipped in it. The name "fondue" is derived from the French verb "fondre", which means "to melt".

In the 1930s, the Swiss Cheese Union promoted fondue as a Swiss national dish to increase cheese consumption. The Swiss Cheese Union also created pseudo-regional recipes as part of the "spiritual defence of Switzerland". Fondue was popularized in North America in the 1960s, and it has since become a symbol of Swiss unity.

While the traditional cheeses for making fondue are Swiss cheeses, mainly Emmental and Gruyère, different regions in Switzerland, as well as France and alpine Italy, use a variety of cheeses. Some of these include Vacherin, Appenzeller, and Sbrinz in Switzerland; Comté, Beaufort, and Reblochon in France; and Fontina in Italy.

Fondue is typically served in a communal pot (called a "caquelon" or "fondue pot") over a portable stove heated with a candle or spirit lamp. It is eaten by dipping bread and sometimes vegetables or other snacks into the cheese using long-stemmed forks.

Over time, the term "fondue" has been generalized to other dishes in which food is dipped into a communal pot of liquid kept hot. Some popular variations include fondue bourguignonne, where pieces of meat are cooked in hot oil or broth, and fondue au chocolat, where pieces of fruit, pastry, or other foods are dipped into a melted chocolate mixture.

Frequently asked questions