The Fondue Conundrum: Wine Or No Wine?

Fondue is a dish in which bite-sized pieces of food are dipped into a hot liquid. The liquid can be oil or broth, but the classic Swiss cheese fondue is made with a blend of melted cheeses, wine, and seasonings. The wine is an essential ingredient as its acid keeps the cheese from clumping together. The best wines for fondue are dry and high-acid, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay.

Why wine is used in fondue

Cheese fondue is a dish that originated in Switzerland in the 18th century as a way to use up ageing cheese bits and stale bread. The original version was simply stale bread dipped in melted Gruyère.

Wine is an essential ingredient in fondue. The natural tartaric acid in wine prevents the cheese's casein proteins from clumping together and turning the fondue into a clumpy mess. It also adds flavour to the fondue. The drier the wine, the more tartaric acid it will contain. The acid helps to keep the cheese from stringing together and gives the fondue an even texture.

If you want to make a non-alcoholic fondue, you can substitute the wine with chicken broth and lemon juice to add the necessary acidity.

The best wines to cook fondue with are dry white wines such as Pinot Gris, Sauvignon Blanc, and un-oaked Chardonnay.

What type of wine is best for fondue

When it comes to choosing the best wine for fondue, it's important to consider both the type of fondue and your personal preferences. Here are some recommendations and tips to help you select the perfect wine to complement your fondue experience:

• Classic Swiss Cheese Fondue: For a traditional Swiss cheese fondue, a dry white wine is typically used in the recipe. The best wine choices include Pinot Gris, Sauvignon Blanc, or an un-oaked Chardonnay. These wines have high acidity levels that help prevent the cheese from clumping and provide a smooth texture. When drinking wine with this fondue, you can opt for the same wines used in the recipe or choose a light, dry, unoaked red wine like Pinot Noir, Beaujolais, or Cabernet Franc.
• Fondue Varieties: If you're making a variation of the classic fondue, you can experiment with different wines. For example, if you're making a beer cheese fondue, you can substitute beer for the wine in the recipe. Additionally, you can try using different types of cheese, such as cheddar, Swiss cheese, or gouda, and choose a wine that complements those flavours.
• Wine Characteristics: When selecting a wine for fondue, look for wines with high acidity as they pair well with the cheese. Wines with nutty flavours and age also complement the fondue experience. If you're pairing red wines, ensure they are light and dry with high acidity, such as Pinot Noir or Beaujolais.
• Regional Wines: Consider choosing wines from regions that are known for their fondue and cheese specialties, such as Switzerland, Germany, and surrounding Alpine regions. These regions often have fantastic white wines that pair brilliantly with fondue.
• Personal Preference: Ultimately, the choice of wine depends on your taste preferences. If you enjoy dry, non-fruity reds, you can pair them with fondue, keeping in mind that cheese can mute the flavours of dry reds. If you prefer whites, go for acidic options like a Savoie white or Roussette de Savoie.

Remember, these are just suggestions, and you can always experiment with different wines to find the perfect pairing for your fondue. Enjoy your fondue and wine adventure!

Non-alcoholic alternatives to wine in fondue

Fondue is a dish that originated in Switzerland and typically includes wine as one of its main ingredients. The wine is used to add flavour and its acid content helps to keep the cheese from stringing together. However, there are several non-alcoholic alternatives to wine that can be used in fondue. Here are some options:

Chicken or Vegetable Stock

Chicken or vegetable stock can be used as a substitute for wine in fondue. It is important to use low-sodium or no-salt stock to avoid the fondue becoming too salty. You can also combine the stock with milk to add richness and flavour.

Lemon or Lime Juice

Lemon or lime juice can be added to the fondue to mimic the tartaric acid in wine, which acts as a stabiliser and helps to prevent the cheese from clumping. The citrus juice also adds a bright, fresh flavour to the fondue.

Non-Alcoholic Wine

Non-alcoholic wine can be used as a substitute for regular wine in fondue. While these wines typically have a very low alcohol content (around 0.5%), they can provide a similar flavour profile to traditional wine without the alcohol content.

Verjus

Verjus is an acidic grape juice that has a similar flavour to white wine but is not fermented and therefore non-alcoholic. It can be used as a substitute for wine in fondue to add acidity and flavour.

Buttermilk, Sour Cream, or Yogurt

Dairy products such as buttermilk, sour cream, or yogurt can be used as alternatives to wine in fondue. These ingredients add creaminess and a slight tanginess to the fondue.

Vinegar

Vinegar, such as white wine vinegar, red wine vinegar, balsamic vinegar, or apple cider vinegar, can be used as a substitute for wine in fondue. It adds acidity and a slight sweetness to the dish. However, use sparingly to avoid overpowering the other flavours.

When making fondue without wine, it is important to heat the mixture gently to reduce the risk of curdling. Additionally, using harder cheeses such as Gruyere or cheddar, and omitting softer cheeses, can help improve the texture and stability of the fondue.

What to dip in a wine fondue

Fondue is a dish in which bite-sized pieces of food are dipped into a hot liquid. That liquid could be oil or broth, cheese, or even chocolate. A classic fondue is made with cheese and wine. The wine adds flavour and its acid helps to keep the cheese from stringing together.

Bread

Bread is one of the most popular dippers for cheese fondue. It's widely available, inexpensive, versatile, and delicious. Crusty bread soaks up the cheesy, flavorful goodness and makes for one perfect bite. Try a baguette, sourdough, rye, focaccia, brioche, or bagels. Cut the bread into bite-size pieces and dip them in the fondue. You can even toast the bread before you dip it so it stays in one piece.

Meat

Meatballs are a great choice if you're looking for something more filling. They're a match made in heaven with melty cheese, and meat and cheese are always a winning combination. Try pork, beef, chicken, turkey, or vegan meatballs.

Seafood

Get your hands on some lobster tails, crab legs, salmon, or shrimp and dunk them into your warm, melted pot of cheese and wine for an unforgettable meal.

Fruit

Apples and pears are a fantastic choice for cheese fondue. The combination of crisp, sweet, fruit and savory, warm cheese is heavenly. Granny Smith apples are extra crunchy and their tartness is incredible with cheese. Bosc pears also make a terrific dipping choice, with undertones of nutmeg and cinnamon that enhance the flavours of the fondue.

Vegetables

Broccoli and cauliflower are amazing with cheese. You can dip them raw or roasted, but most people prefer them uncooked. The crunchy, flavour- and vitamin-packed veggies taste great when they're covered in gooey cheese

The history of fondue

Fondue is a Swiss dish that originated in the 18th century as a way to use up ageing cheese and stale bread. The earliest known recipe for the modern form of cheese fondue, which calls for grated or cut-up cheese to be melted with wine, comes from a 1699 book published in Zurich, under the name "Käss mit Wein zu kochen" or "to cook cheese with wine". However, the name "cheese fondue", until the late 19th century, referred to a dish composed of eggs and cheese. The first known recipe for the modern cheese fondue under that name, with cheese and wine but no eggs, was published in 1875, and was already presented as a Swiss national dish.

In the 1930s, the Swiss Cheese Union promoted fondue as a Swiss national dish as a way of increasing cheese consumption. The Swiss Cheese Union also created pseudo-regional recipes as part of the "spiritual defence of Switzerland". After World War II, the Swiss Cheese Union continued its marketing campaign, sending fondue sets to military regiments and event organizers across Switzerland. Fondue is now a symbol of Swiss unity and is often associated with mountains and winter sports.

Fondue was popularized in North America in the 1960s, when it was promoted to Americans at the Swiss Pavilion's Alpine restaurant at the 1964 New York World's Fair. In the 1950s, the term "fondue" began to be generalized to other dishes in which food is dipped into a communal pot of liquid kept hot in a fondue pot, such as chocolate fondue and fondue bourguignonne, in which pieces of meat are cooked in hot oil or broth.

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