Wine And Cheese Fondue: A Perfect Pairing?

Fondue is a quintessential Swiss dish that involves melting cheese and dipping bite-sized pieces of food into it. While white wine is typically used in the making of fondue, some people wonder if red wine can be paired with this dish as a drink. The answer is yes, you can drink red wine with cheese fondue, but it is recommended to choose a light, dry, and unoaked red wine like a Pinot Noir, Beaujolais, or Cabernet Franc. These lighter red wines complement the rich and indulgent cheese fondue without overwhelming its delicate flavour.

What are the best wines to pair with cheese fondue?

Cheese fondue is a mixture of Gruyère and Emmentaler cheeses, melted into dry white wine and Kirschwasser (a potent cherry brandy from Germany). It can also be made with Swiss cheese, Comté, Raclette, Fontina, Gouda, and Cheddar.

When it comes to choosing a wine to pair with cheese fondue, it's important to consider the flavour and texture of the dish. Fondue is typically made with a blend of cheeses, which creates a rich and creamy texture. The wine you choose should complement and enhance these flavours.

White Wines:

• Dry or off-dry Riesling
• Grüner Veltliner
• Chablis
• Dry Alsace or Austrian Riesling
• Young Grüner Veltliner
• Pinot Gris
• Sauvignon Blanc
• Un-oaked Chardonnay
• Chenin Blanc
• Chasselas
• Pinot Blanc (Weissburgunder)
• Petite Arvine
• Saint-Véran
• Champagne and Crémant

Red Wines:

• Light, dry, and unoaked red wines, such as Pinot Noir, Beaujolais, or Cabernet Franc
• Young red Burgundy, Gamay, or Dole
• Poulsard from the Jura

It's worth noting that while these are some of the best wines to pair with cheese fondue, personal preference plays a significant role in wine and food pairings. Feel free to experiment with different wines to find the perfect match for your taste buds!

Can you use red wine instead of white wine when making fondue?

Yes, you can use red wine instead of white wine when making fondue. However, it is important to note that the flavour and appearance of the fondue will be significantly different. While some people enjoy the unique taste and purple colour of the fondue when red wine is used, others find it unappealing. Additionally, the tannins in red wine may impact the texture of the fondue, making the cheese grainy and affecting its ability to stay melted.

When cooking with wine, the differences in flavour between red and white wine can be subtle or indistinguishable, depending on the specific wines used. However, the large amount of wine typically used in fondue (around 30%) means that the differences may be more noticeable. The appearance of the fondue will also be noticeably different, with the red wine turning the fondue a dark red or purple colour.

If you are concerned about the colour of the fondue, you can try adding saffron dissolved in liquid to bring the colour back towards an orange hue. Alternatively, you could add some red food colouring to enhance the purple hue.

It is also important to consider the type of cheese you are using in your fondue. Red wine tends to be richer and heavier in taste than white wine, so it is recommended to use a strong combination of cheeses to balance the flavours. Avoid subtle cheeses like Gruyere, and opt for a stronger variety.

If you are looking for a more traditional fondue experience, it is best to use a dry white wine. However, if you are feeling adventurous and don't mind a unique fondue experience, give red wine a try! Just be prepared for a fondue that looks and tastes quite different from the classic Swiss version.

What are some non-alcoholic substitutes for wine in fondue?

While fondue is traditionally made with wine, there are several non-alcoholic substitutes that you can use instead. Here are some options to consider:

• Chicken Broth and Lemon Juice: The acid in lemon juice helps to prevent the cheese from clumping together, and chicken broth adds flavour. This combination is recommended by Platings and Pairings for their non-alcoholic fondue recipe.
• Vegetable Broth: If you're looking for a vegetarian option, vegetable broth can be used in place of chicken broth. It will provide a similar function in your fondue, adding liquid and flavour.
• Apple Juice: The sweetness and light colour of apple juice make it a great substitute for white wine in cooking. It is best used in recipes that call for a small amount of wine, as it may not provide the desired flavour in larger quantities.
• Grape Juice: Grape juice has a similar colour and flavour to wine, so it can be a good substitute. Use white grape juice for white wine and red grape juice for red wine.
• Cranberry Juice: Cranberry juice has a rich flavour and acidity similar to red wine. It can be used as a 1:1 replacement, but be sure to use a version without added sugar to avoid making your fondue too sweet.
• Ginger Ale: Ginger ale can be used as a substitute for white wine due to its similar appearance, acidity, and sweet taste. Keep in mind that it will add a slight ginger flavour to your fondue.

Remember that when substituting for wine, you may need to adjust the quantities and add ingredients like vinegar or lemon juice to enhance the acidity and balance the sweetness of your fondue. Always do a taste test to ensure you're achieving your desired flavour.

What are some good dippers for cheese fondue?

While cheese fondue is often made with dry white wine, it can also be made with red wine. If you're making fondue, you'll need a light, dry, unoaked red wine like a Pinot Noir (Unoaked) Beaujolais, or Cabernet Franc.

Now, onto the dippers!

When it comes to choosing dippers for cheese fondue, there are several options that pair well with the rich, creamy cheese. Here are some ideas to get you started:

• Bread: Cubes of French bread are a classic choice for dipping into fondue. The crusty exterior provides a solid platform for dipping, while the soft interior soaks up all the cheesy goodness.
• Apples: Sliced apples add a touch of sweetness and a crisp texture to contrast with the melted cheese. They also pair well with the wine typically used in fondue.
• Vegetables: Raw or lightly steamed vegetables like broccoli, cauliflower, carrots, and celery make excellent dippers. They add a healthy crunch and a refreshing contrast to the richness of the fondue.
• Meats: Cured meats such as salami, pepperoni, or prosciutto can be rolled up and dipped into the fondue for a savoury treat.
• Potatoes: Small boiled potatoes or roasted potato wedges provide a hearty base for the cheese fondue and are especially good when paired with additional toppings like green onions or bacon bits.
• Pickles: Sour dill pickles or cornichons can be a refreshing change of pace from the rich cheese fondue.

Remember, when choosing dippers, look for items that have a sturdy texture that won't fall apart easily when dipped into the hot cheese. Also, consider a variety of flavours and textures to keep things interesting!

What kind of pot is best for making fondue?

When it comes to making fondue, the best type of pot to use is a heavy cast iron or enameled cast iron fondue pot. These pots are ideal because they can be used on both the stove and the table, they heat evenly, retain heat well, and are durable. They also come with a stand, and underneath you can light a candle or fuel source to keep the fondue warm while you eat.

If you don't have a fondue pot, you can use a standard pot made from cast iron, stainless steel, or enameled cast iron. These materials are ideal for pots because they are durable, heat evenly, and can withstand high temperatures. You can also set up a double boiler and cook your fondue on the stove.

When choosing a pot for fondue, it is important to consider the size, material, and heat distribution. The pot should be large enough to accommodate the amount of fondue you plan to make, with enough room for stirring and melting the cheese. Additionally, the material of the pot should be suitable for the heat source you are using, whether it's a stove, candle, or fuel source.

In terms of drinks to accompany your cheese fondue, a crisp, dry white wine such as Swiss Chasselas or a Chignin or Roussette from Savoie is recommended. However, other dry whites such as Muscadet, Chablis, dry Alsace or Austrian riesling, or a young grüner veltliner would also pair well. If you prefer red wine, opt for a fresh, light-bodied one like a young red Burgundy, Gamay, or Dole.

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