Wine And Fondue: Perfect Pairing And Pouring

Fondue is a quintessential Swiss dish, traditionally a blend of firm, mountain-style cheeses like Gruyere, Emmental, and Appenzeller. A classic cheese fondue recipe calls for dry white wine, which helps to bind the cheese sauce together and creates a smooth, creamy texture. The amount of wine needed depends on the amount of cheese being used, but a good rule of thumb is 1 cup of wine per pound of cheese. The type of wine used is also important, with dry and high-acid wines such as Sauvignon Blanc, Pinot Gris, or unoaked Chardonnay being the best choices.

Wine quantity: 1 cup of wine per pound of cheese

The classic cheese fondue is a Swiss dish that originated in the Alps as a way to feed families inexpensively. It is a blend of melted cheese, wine, and other ingredients, served with various accompaniments for dipping.

When making a cheese fondue, it is recommended to use 1 cup of wine for every pound of cheese. This ratio ensures that the fondue has the right consistency and that the wine's acidity effectively prevents the cheese proteins from clumping together. It is important to use a dry white wine, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay, as the acidity in these wines helps to create a smooth and creamy fondue.

In addition to the wine, other ingredients play a crucial role in the success of your fondue. Cornstarch, for example, helps to bind the cheese and liquid together, creating a perfect consistency. It is also recommended to grate your own cheese, as pre-shredded cheeses are often coated in starch, which can affect the melting process and the overall smoothness of the fondue.

When preparing a cheese fondue, it is essential to keep the heat low to avoid burning the cheese. If the heat is too high, the fondue may break, resulting in a separation of wine and cheese. By following the recommended ratio of wine to cheese and using the right ingredients and techniques, you can create a delicious and indulgent fondue that your guests will surely enjoy.

Remember, the quality of your ingredients matters. Opt for good-quality, well-ripened cheeses, and if you want to enhance the flavour, add a splash of kirsch or lemon juice.

Wine type: Dry white wine, e.g. Chardonnay, Sauvignon Blanc, or Pinot Gris

When making fondue, the type of wine you use is important. Dry white wines such as Chardonnay, Sauvignon Blanc, or Pinot Gris are ideal. These wines have a high acidity that can balance out a heavy cream sauce or serve a similar role to a squeeze of lemon on chicken or fish.

Chardonnay is the most popular white wine varietal in the United States. It can be buttery and creamy, or minerally and bright. It is often quite dry, with hints of butter, tropical fruit, and spice. It is a good choice for cream sauces, gravy, and chicken.

Sauvignon Blanc is a white wine with a variety of styles and flavours. It can be bold and acidic, or tropically fruity, or green and herbaceous, or earthy and flinty. It is a good choice for vegetables, especially artichoke, Mediterranean-style tomato dishes, Swiss chard, eggplant, garlic, bell peppers, and mushrooms.

Pinot Grigio (or Pinot Gris) is the second most popular white wine variety sold in the United States. It is dry and crisply refreshing, with notes of pear and mineral. It is a good complement to pasta dishes, cream sauces, and other lighter Italian cuisine. It also pairs well with fish and seafood, particularly shellfish.

When cooking with wine, it is important to choose a good-quality wine that tastes good on its own. Poor-quality wine can ruin a dish. It is also important to cook the wine long enough to burn off the alcohol, which can take up to 2.5 hours.

Wine's role: Prevents cheese proteins from clumping

Wines role: Prevents cheese proteins from clumping

Wine is an essential ingredient in classic cheese fondue. The acid in the wine, usually from a dry white wine, helps to prevent the cheese proteins from clumping together, ensuring a smooth and even texture. This is achieved through the natural tartaric acid in wine, which acts as a binding agent for the cheese sauce. The wine also adds a delicious flavour to the fondue.

The best wines to use for fondue are those with high acidity, such as Pinot Gris, Sauvignon Blanc, or an unoaked Chardonnay. The wine chosen should be one that you would enjoy drinking with dinner, as the taste will directly impact the fondue. It is important to note that the wine should not be substituted if making a classic fondue. However, for those who prefer not to use alcohol, chicken or vegetable stock can be used as a replacement.

The amount of wine used is also important. A good rule of thumb is to use one cup of wine per pound of cheese. This ratio ensures that there is enough wine to activate the proteins in the cheese and create a smooth, creamy fondue.

In addition to wine, other ingredients such as cornstarch and lemon juice also help to prevent clumping. Cornstarch acts as a thickening agent and helps to stabilise the fondue, while lemon juice adds acidity and freshness to balance out the cheese flavour.

Wine alternatives: Chicken/vegetable stock, light beer, or non-alcoholic wine

Wine Alternatives for Fondue

While a dry white wine is the classic choice for making a smooth and tasty fondue, there are several alternatives you can use instead. Here are some options to consider:

Chicken or Vegetable Stock

Using chicken or vegetable stock is a great non-alcoholic alternative to wine in fondue. It will add a savoury depth of flavour to your fondue and ensure it still has a smooth, creamy texture. This option is also suitable for vegetarians if you use vegetable stock.

Light Beer

If you would like to stick with an alcoholic alternative, light beer can be a good substitute for wine in fondue. The carbonation in beer will help to create a creamy texture, and the lighter flavour won't overpower the cheese.

Non-Alcoholic Wine

If you are avoiding alcohol but still want the flavour and acidity that wine adds to fondue, you can use non-alcoholic wine. This will give you a very similar result to using regular wine, without the alcohol content.

Tips for Using Wine Alternatives

When using any of these alternatives, it's important to maintain a low heat while cooking your fondue to prevent it from breaking and separating. You may also need to adjust the amount of liquid you use, so add it gradually and stir continuously until you reach the desired consistency.

Additionally, if you're using stock or beer, be mindful that these alternatives may change the flavour profile of your fondue. You may want to adjust the seasonings or add extra ingredients to complement the new flavours.

Finally, remember that fondue is a versatile dish, so feel free to experiment with different ingredients and alternatives to find the combination that you like best!

Wine and kids: USDA says any dish containing alcohol must be simmered for 2.5+ hours if served to kids

Wine and kids: USDA guidelines for cooking with alcohol

The USDA advises that any dish containing alcohol must be simmered for 2.5+ hours if served to kids. This is because alcohol doesn't evaporate completely during cooking, and leftover alcohol content can be harmful to children.

A classic Swiss cheese fondue recipe for four people calls for 200ml or 1 cup of dry white wine. The wine is heated with garlic and lemon juice before the cheese is added. The acid in the wine helps to keep the fondue smooth and gives it an even texture. It is important to use a good quality wine as it directly impacts the taste of the fondue. A dry and high-acid white wine such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay is recommended.

Alternatives to wine in fondue

If you are serving fondue to children or simply prefer to avoid alcohol, there are some alternatives you can use in place of wine. One option is to substitute chicken or vegetable stock for the wine. Another possibility is to use beer instead of wine, especially if you are making a cheddar cheese fondue.

Frequently asked questions