Cooking Wine For Fondue: Is It A Good Idea?

Fondue is a dish in which bite-sized pieces of food are dipped into a hot liquid. That liquid could be oil or broth (good for dipping meat into), cheese, or even chocolate for a dessert fondue. A classic Swiss cheese fondue is a blend of firm, mountain-style cheeses: Gruyere, Emmental, and Appenzeller. The best white wines for fondue are Pinot Gris, Sauvignon Blanc, or un-oaked Chardonnay. The wine isn't just used to flavour the fondue; its acid also helps to keep the cheese from stringing together. So, if you'd like to make a non-alcoholic fondue, substitute one cup of chicken broth and a quarter teaspoon of lemon juice for the wine.

What is fondue?

Fondue is a Swiss dish that typically consists of melted cheese and wine served in a communal pot over a portable stove. It is eaten by dipping bread, vegetables, or other snacks into the cheese using long-stemmed forks. The earliest known recipe for modern 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.

Fondue was originally a way for farm families in Switzerland to stretch their limited resources during the winter months. It was promoted as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s as a way to increase cheese consumption. After World War II, the Swiss Cheese Union continued its marketing campaign, and fondue became a symbol of Swiss unity and national identity.

In the 1950s, the term "fondue" was generalized to other dishes in which food is dipped into a communal pot of liquid kept hot. This includes chocolate fondue, where pieces of fruit or pastry are dipped into melted chocolate, and fondue bourguignonne, where pieces of meat are cooked in hot oil or broth.

Fondue is typically made with a blend of cheeses, wine, and seasonings. Traditional Swiss cheeses used for fondue include Emmental and Gruyère, but other cheeses such as Swiss cheese, comté, raclette, fontina, gouda, and cheddar can also be used. The best white wines for fondue are Pinot Gris, Sauvignon Blanc, and un-oaked Chardonnay. The wine helps to bind the cheese sauce together, creating a smooth and creamy texture, and its acid prevents the cheese proteins from clumping together. Cornstarch is also added to the fondue to help bind and thicken it.

Fondue is traditionally made and served in an earthenware pot known as a caquelon, which heats evenly and retains heat. Diners skewer cubes of bread, dip them into the bubbling cheese, and swirl them for a few seconds to coat and soak up the cheese. It is important not to soak the bread for too long, or it will disintegrate. At the end of the meal, a thin crust of toasted cheese called la religieuse or the religieuse forms at the bottom of the pot. This crust is considered a delicacy and is reverentially scraped off and shared.

What are the best cheeses for fondue?

A good fondue starts with good-quality cheese. The best cheeses for fondue are those that melt smoothly and have a creamy, buttery texture. The traditional Swiss fondue is made with a blend of firm, mountain-style cheeses such as Gruyere, Emmental, and Appenzeller. However, there are many other types of cheese that can be used to make delicious fondue. Here are some of the best options:

• Fontina
• Gruyère
• Gouda
• Swiss
• Comté
• Raclette
• Vacherin
• Cheddar
• Emmentaler
• Appenzeller
• Young gouda
• Manchego
• Monterey jack
• Blue cheese

When making fondue, it's important to grate the cheese instead of chopping it to ensure even melting. It's also a good idea to toss the grated cheese with cornstarch to prevent clumping and make the fondue extra creamy.

What are the best wines for fondue?

When it comes to choosing the best wine for fondue, there are a few key factors to consider. Firstly, wines with high acidity tend to pair well with fondue. Secondly, wines that contain nutty flavours and are aged complement the cheeses better. Lastly, it is recommended to choose wines from regions that are known for making fondue, such as Switzerland and Germany. While white wines are generally considered a better pairing option, red wines can also be enjoyed with fondue as long as they are high in acidity.

White Wines

• Chasselas: This Swiss variety of grape tends to showcase its origin more than others. The texture of the wine matches the cheese well, and its acidity cuts through the fat, leaving a fresh palate.
• Gruner Veltliner: Grown in Austria, Hungary, the Czech Republic, and Slovakia, this wine has a combination of citrus and apple flavours. It is very acidic and pairs well with various dishes, including cheeses, creamy sauces, and potato salad.
• Pinot Gris/Pinot Grigio: This pink grape is a mutation of Pinot Noir and is known for its zesty white wines. It is found in Northern Italy, Oregon, and Alsace, and pairs well with white meats, seafood, and cheeses.
• Chenin Blanc: Originating from the Loire in France, this wine is recognisable for its acidity and apple-like fruit flavours. It is also found in South Africa and certain parts of Australia, and ranges from fully dry to off-dry or sweet.
• Muscat: Produced from a grape variety in the Muscat family, this wine has a broad range of styles due to the different clones and production techniques available.
• Sauvignon Blanc: A popular choice known for its herbal flavours and acidity, Sauvignon Blanc is grown all over the world, offering a variety of styles. It pairs well with herb-driven sauces, Thai and Vietnamese cuisine, and various cheeses.
• Chardonnay: The best-known grape variety, Chardonnay takes its name from a village in France. It has flavours of peach, melon, and citrus, with an affinity for oak, resulting in flavours of vanilla, coffee, and hazelnuts.
• Champagne: This sparkling wine from the Champagne region in France must meet specific requirements, including grape varieties, winemaking methods, and alcohol content. It pairs well with fried chicken, fish, and chicken tacos, as well as cheese due to its high acidity.

Red Wines

• Grenache: Found in France and Spain, Grenache is a full-bodied, sweet wine with high levels of alcohol and glycerol. It has flavours of red fruits, spice, and a hint of white pepper. It pairs well with fondue, enhancing the strong flavours of the cheese.
• Pinot Noir: A popular light-bodied red wine known for its red fruit and spice aromas, smooth finish, high acidity, and low tannins. It pairs well with chicken, pork, mushrooms, and fondue.
• Blaufränkisch: This popular wine, grown mainly in Austria, displays notes of wild cherry and berry. It pairs well with various cheeses, including fondue, and is commonly enjoyed with cheesy spaetzle dumplings.
• Barbera: A complex and vibrant grape variety grown worldwide, including California, Australia, and Northern Italy.
• Tempranillo: A good match for both meats and cheeses, especially lamb and pork. Tempranillo wines have medium to high tannins and are fairly high in acidity.

How do you make fondue?

How to Make Fondue

Fondue is a fun and social dish that can be served as an appetizer or a main course. It's a great way to bring people together and create a warm and cozy atmosphere. Here's a step-by-step guide on how to make delicious and creamy fondue:

Ingredients:

Fondue typically consists of cheese, wine, and a variety of dippers. Here's a list of ingredients you'll need:

• Cheese: Traditional Swiss fondue uses a blend of Gruyère and Emmentaler. You can also use Swiss cheese, Comté, Raclette, Fontina, Gouda, and Cheddar.
• Wine: Use a dry, high-acid white wine such as Pinot Gris, Sauvignon Blanc, or an unoaked Chardonnay. The wine adds flavour and helps keep the cheese smooth.
• Cornstarch: This helps to thicken the fondue and prevent clumping.
• Garlic: Rub the inside of the fondue pot with garlic for extra flavour.
• Lemon juice: A splash of lemon juice adds a tangy flavour and helps maintain the smooth texture.
• Seasonings: Freshly ground black pepper and grated nutmeg add warmth and depth to the fondue.
• Dippers: Bread cubes, cooked potatoes, sliced apples, pears, cornichons, pickled onions, salami, broccoli, cauliflower, bell peppers, crackers, or pretzels are all excellent choices.

Instructions:

• Prepare your ingredients: Grate the cheese and toss it with cornstarch. This step ensures a smooth and creamy fondue. Chop or prepare your chosen dippers and set them aside.
• Rub the fondue pot with garlic: Cut a garlic clove in half and rub the inside of a stove-safe fondue pot or a medium enameled cast-iron casserole dish with it. This step adds a subtle garlicky flavour to the fondue.
• Bring the wine to a simmer: Pour the wine into the fondue pot and bring it to a gentle simmer over medium-low heat. This is the base of your fondue.
• Add the cheese gradually: Start adding the cheese to the simmering wine, a small handful at a time. Stir continuously in a zig-zag pattern to ensure the cheese melts smoothly and doesn't clump. Take your time with this step for the creamiest fondue.
• Season to taste: Once all the cheese has melted, add a splash of lemon juice, and season with black pepper and grated nutmeg. Give it a final stir to combine all the flavours.
• Serve immediately: Fondue is best served hot and gooey. Transfer the fondue to a fondue pot if you cooked it in a separate pot. Arrange your chosen dippers on a platter and let your guests dip and enjoy!

Tips:

• If your fondue becomes too thick, simply add a little more wine to thin it out.
• Avoid using pre-shredded cheese, as it can contain anti-caking agents that may affect the texture of your fondue.
• For a non-alcoholic version, substitute the wine with chicken or vegetable broth and a splash of lemon juice for acidity.
• Keep the fondue warm: Use a fondue burner or candle to keep the fondue warm and melted during your meal.
• Get creative with your dippers: Experiment with different types of bread, vegetables, fruits, meats, and crackers to find your favourite combinations.

What foods can you dip in fondue?

Fondue is a dish where bite-sized pieces of food is dipped into a hot liquid. The liquid could be oil or broth, cheese, or even chocolate. Here are some foods that can be dipped into fondue:

For Cheese Fondue:

• Bread
• Apples
• Vegetables (e.g. broccoli, cauliflower, bell peppers, carrots, asparagus, mushrooms)
• Bacon
• Potatoes (roasted baby potatoes, roasted fingerling potatoes, potato chips)
• Meat (e.g. meatballs, beef, chicken, veal, shrimp, sausage)
• Pickles
• Salami
• Pears
• Fennel
• Radishes
• Gherkins
• Fingerling potatoes
• Pasta
• Crab
• Lobster
• Shrimp
• Sausage
• Ham
• Crackers
• Pretzels
• Chips
• Tortilla chips
• Chicken
• Steak
• Shrimp
• Poached chicken
• Filet mignon
• Oranges

For Meat Fondue:

• Chicken
• Rabbit
• Veal

Frequently asked questions