Fondue Fun: Can This Dish Really Get You Drunk?

Fondue is a Swiss dish that typically contains cheese, white wine, and garlic. It is served by melting the cheese and wine in a pot over a small flame, allowing diners to dip cubes of bread into the mixture. While fondue often contains alcohol, there is debate over whether it will actually make you drunk. Some sources claim that the alcohol evaporates during the cooking process, while others argue that there is still a significant amount of alcohol present in the final dish. Swiss lore warns that drinking anything other than white wine, kirsch, or herbal tea with fondue will cause the cheese to coagulate and form a ball in your stomach, resulting in indigestion. However, a medical study found that alcohol only slows down digestion and that healthy individuals can drink whatever they prefer without issue. Ultimately, the amount of alcohol in fondue may vary depending on the recipe and cooking method, but it is unlikely to cause intoxication.

Alcohol in fondue

Fondue is a Swiss dish that involves melting local cheeses and mixing them with garlic and wine in a ceramic pot served at the table over a small flame. Diners then use long forks to dip cubes of bread into the simmering cheese.

There are two main ways in which alcohol is incorporated into the fondue experience. Firstly, the fondue itself contains alcohol, as wine is one of the ingredients. Secondly, alcohol is used to fuel the burner that keeps the fondue warm.

Alcohol in the Fondue

The fondue mixture contains wine, which is added to melted cheese and garlic. The alcohol in the wine will cook off during the process of cooking the fondue, but it is added for flavour and to make the fondue more digestible. A shot of Kirsch (a Swiss cherry firewater) is also sometimes added to the fondue mixture, and it is customary to drink a shot of Kirsch during the meal if you are feeling full.

Alcohol in the Burner

Alcohol burners are often used to keep the fondue warm. These burners are fuelled with denatured alcohol or fondue fuel gel. The height and heat of the flame are determined by how much air is let into the burner's chamber. Alcohol burners are the hottest tabletop heat source and are ideal for heating oils that require high temperatures for cooking meats.

Alcoholic Drinks with Fondue

It is customary to drink dry white wine, kirsch, or a tisane of herbal tea with fondue. According to Swiss lore, drinking any other beverage—such as water, juice, or beer—will cause the melted cheese to coagulate and form a giant ball in your stomach, leading to debilitating indigestion. A study published in the British Medical Journal supports this, concluding that alcohol significantly slows down the process of digestion.

Non-alcoholic fondue

Fondue is a Swiss dish that involves melting local cheeses and mixing them with garlic and wine in a ceramic pot served at the table over a small flame. Diners then use long forks to dip cubes of bread into the simmering cheese. It is a filling meal that can take hours to finish.

Swiss lore holds that you should not drink anything but white wine, kirsch, or a tisane of herbal tea with your fondue meal. According to this lore, any other drink—be it water, juice, or beer—will cause the melted cheese to coagulate and form a giant ball in your stomach, leaving you with debilitating indigestion.

However, a team of Swiss, German, and British researchers published a paper in the British Medical Journal that contradicts this lore. The study found that alcohol significantly slows down the process of digestion, or "gastric emptying". The stomach took nine hours to empty after drinking wine, compared to six hours after drinking tea. The study concluded that healthy people can drink whatever they like with their fondue.

If you want to avoid alcohol, there are many non-alcoholic fondue recipes available. These recipes typically use chicken broth or a combination of low-sodium stock and milk as a base instead of wine. Here is a sample recipe for a non-alcoholic classic cheese fondue:

Classic Cheese Fondue {Alcohol-Free}

Ingredients:

• 2 cups (228 g) lightly packed shredded Gruyere cheese
• 1 ½ cups (171 g) lightly packed shredded Swiss cheese
• 2 tablespoons (19 g) cornstarch
• 1 cup low-sodium good-quality chicken broth
• ⅛ teaspoon lemon juice (important! Don't leave it out)
• 1 tablespoon finely minced or pressed garlic
• ¼ teaspoon ground black or white pepper

Instructions:

• Place both the shredded Gruyere and Swiss cheeses in a gallon-size resealable bag with the cornstarch and shake until evenly coated.
• In a stovetop-safe fondue pot (or in a regular saucepan or electric fondue pot), add the chicken broth, lemon juice, and garlic and bring to a simmer. Reduce the heat to medium-low.
• Add the cheese, a small handful at a time, stirring constantly, but not briskly. It works best to use a wooden spoon and stir in an S-shaped motion, making sure to scrape the bottom of the pot so it doesn’t burn.
• Once the cheese is melted and begins to just barely simmer, add the remaining spices and move it immediately to the table on the fondue stand with the sterno flame below. It should be the consistency of warm honey. Add more or less cheese for the perfect consistency and additional salt and pepper to taste if needed.
• Serve with your favorite fondue dippers: steamed broccoli and/or cauliflower, carrots, apples, chicken sausages, bread (and more bread!), lightly sauteed mushrooms, tender potatoes – the options are endless!

Swiss beverages with fondue

Fondue, a Swiss national dish, is a decadent meal perfect for cold winter nights. It is a blend of melted cheeses, such as Gruyère, Emmentaler, Vacherin Fribourgeois, Appenzeller, and Raclette, with splashes of wine and kirsch (a cherry brandy) and a bit of garlic. While fondue itself does not contain enough alcohol to cause drunkenness, the choice of beverage to accompany it is a matter of Swiss lore and scientific debate.

Swiss lore holds that anything but three beverages—white wine, kirsch, or herbal tea—will cause the melted cheese to coagulate and form a giant ball in your stomach, resulting in debilitating indigestion. However, this belief has been the subject of scientific inquiry.

A team of Swiss, German, and British researchers published a paper in the British Medical Journal titled "Effect on gastric function and symptoms of drinking wine, black tea, or schnapps with a Swiss cheese fondue: randomized controlled crossover trial." The study found that alcohol consumption significantly slows down digestion, with the stomach emptying taking nine hours compared to six hours for those who drank tea. Despite these findings, the study's lead author, Dr. Mark Fox, noted that for healthy individuals, the choice of beverage may not make a difference in digestion, and one's preference and physiological considerations could be taken into account.

So, what are some Swiss beverage options to consider when enjoying fondue? Here are some suggestions:

• White Wine: A dry, white wine like a Riesling is a popular choice to pair with fondue. Swiss wines, particularly those produced near Lake Geneva, are renowned for their freshness and are best enjoyed when young.
• Kirsch: Kirsch, a Swiss brandy made from fermented and double-distilled cherry juice, is another traditional and specific Swiss alcoholic drink. It has a pleasant cherry and almond aroma and is typically consumed neat as an aperitif or added to cocktails.
• Herbal Tea: Hot black tea is preferred by some Swiss people to aid digestion after a heavy fondue meal.
• Beer: Beer is the second most consumed alcoholic beverage in Switzerland, with a wide range of local brands and craft beers available, including innovative varieties incorporating ingredients like chestnut, alpine herbs, rosemary, anise, juniper, or verbena.
• Cocktails: Swiss cocktails tend to feature local ingredients such as Basel gin and homemade syrups, with a focus on highlighting Swiss flavours.
• Mulled Wine: For a charming and comforting experience, consider Swiss mulled wine, especially during the colder months.
• Schnapps: Switzerland also offers a variety of schnapps, often a distillate of fruit, with a strength of around 40 degrees.

Alcohol tolerance

Consumption-Induced Tolerance

Physiology of Alcohol Tolerance

Direct alcohol tolerance is largely dependent on body size. Larger-bodied people will require more alcohol to reach insobriety than lightly built people. Alcohol tolerance is also connected with the activity of alcohol dehydrogenases (a group of enzymes responsible for breaking down alcohol) in the liver and in the bloodstream.

Tolerance and Addiction

Tolerance and withdrawal are two symptoms of an alcohol use disorder. Tolerance means that your body is suppressing its normal responses to toxins, so you’re less likely to vomit, pass out, etc. However, tolerance is not a good goal as physical damage and impairment are occurring without your knowledge. With tolerance, you feel less drunk, so you’re less able to accurately judge your ability to function. For example, you may think you’re okay to drive, even though your reaction time and vision are impaired.

Alternatives to fondue

While fondue is a popular dish, there are several alternatives that can be explored. Here are some options to consider:

Aligot and Baked Mont D'Or

Aligot is a hearty dish that originated in the L’Aubrac region in the Pyrenees. It is made from a mixture of potatoes, garlic, and cheese, and has a stringy texture. This dish is usually served as a side with roast pork or sausage. Baked Mont D'Or, on the other hand, is a seasonal cheese dish claimed by both the French and Swiss. It is baked with white wine and garlic, resulting in a gooey, tasty, and warm cheese dish.

Chinese Hot Pot

Also known as "fondue chinoise" in French, Chinese hot pot is a fondue alternative where guests dip solid food into a pot of boiling broth. This option provides a similar experience to fondue but with a different cultural twist.

Meat-based Fondue

For meat lovers, there is an option to cook meat in hot spiced white or red wine. This variation is known as fondue bourguignonne (beef) and fondue bressane (turkey), and it uses hot oil instead of broth. It is important to note that hot oil can be dangerous, so a different type of fondue vessel is required for this alternative.

Thick Soup, Chocolate, or Sauce

For those who want to explore beyond cheese, thick soups, chocolate, or sauces like tomato or gravy can be used as alternatives to dip solid foods into. This provides a similar experience to fondue but with different flavours and ingredients.

Non-Alcoholic Cheese Fondue

For those who enjoy the traditional cheese fondue but want to avoid the alcohol, an alternative base can be used instead of wine. A combination of low-sodium stock and milk can be used, or just stock or milk alone. Adding cornstarch helps to stabilise and thicken the fondue. Lemon or lime juice can also be included to mimic the tartaric acid in wine and add a bright flavour to the fondue.

Frequently asked questions