A Red Wine Cheese Fondue: The Perfect Melty Indulgence

Cheese fondue is a fun, communal dish that's great for sharing with friends and family. It's easy to make and can be prepared in just 15 minutes. The traditional Swiss recipe calls for a blend of Emmental and Gruyère, but you can also use Swiss cheese, Comté, Raclette, Fontina, Gouda, or Cheddar. To make a classic fondue, you'll need to rub a stove-safe fondue pot with garlic, then add wine and bring it to a simmer. Next, slowly add the grated cheese, stirring continuously until it's completely melted. Finally, season with salt, pepper, and nutmeg, and serve with your favorite dippers.

While the traditional recipe calls for dry white wine, such as Pinot Gris, Sauvignon Blanc, or Chardonnay, some people experiment with using red wine instead. Using red wine will definitely affect the color of your fondue, giving it a dark red or purple hue. It will also change the flavor, making it taste drier and more tart. If you're feeling adventurous, it might be worth trying a small batch with red wine, but be prepared for a very different fondue experience!

Choosing the right wine

When making cheese fondue, the wine you choose is important. The acid in the wine helps to keep the cheese from clumping together and gives the fondue a smooth texture.

If you want to stick to the traditional Swiss cheese fondue, a dry white wine is the best option. The wine's acidity will cut through the richness of the cheese, and its dry profile will prevent the fondue from becoming overly sweet. Sauvignon Blanc, Pinot Gris, and unoaked Chardonnay are all excellent choices. These wines are known for their high acidity, which is perfect for creating a smooth fondue.

While some recipes call for kirsch, vodka can be used as a substitute in a pinch. You can also add a tablespoon of fortified wine or liqueur, such as brandy or cherry brandy, for an extra layer of flavour.

If you're feeling adventurous and want to experiment with red wine, it's important to note that it will significantly alter the colour and flavour of your fondue. The tannins in red wine may also impact the cheese, potentially making it grainy. However, if you're willing to take the risk, choose a red wine that is not too strong or tannic. A lighter-bodied, fruit-forward Pinot Noir or Beaujolais could be a good choice.

Remember, the wine you choose for your fondue should be one that you would also enjoy drinking. So, if you're unsure, it's always a good idea to taste the wine beforehand to ensure it aligns with your preferences.

Preparing the cheese

Firstly, select the right cheese for your fondue. Traditional Swiss cheese fondue typically uses a blend of Emmental and Gruyère, two types of cheese known for their creamy and buttery texture, and smooth melting capability. Other suitable options include Swiss cheese, Comté, Raclette, Fontina, Gouda, and even plain old Cheddar or Monterey Jack. It is recommended to use good-quality, fresh cheese, as the quality of the cheese will significantly impact the final product.

Once you have selected your cheese, it is essential to grate it yourself instead of using pre-shredded cheese, which is often coated with powders to prevent clumping and can add an unwanted gritty texture to your fondue. Grating the cheese also ensures quicker and more even melting.

After grating the cheese, the next step is to toss it with cornstarch. This step is crucial, as cornstarch helps to thicken the fondue and prevents the cheese from clumping. Make sure to coat all the pieces of cheese thoroughly by tossing them in a large mixing bowl or a ziploc bag.

Now, you are ready to add the cheese to the simmering liquid in your fondue pot. It is important to add the cheese slowly, a handful at a time, stirring constantly and waiting for each addition to melt before adding more. This step ensures a smooth and creamy fondue without any lumps.

Finally, once all the cheese has melted, you can add your choice of seasonings, such as a splash of kirsch, brandy, or a swirl of mustard, and give it a final stir.

Your cheese fondue is now ready to be served with your favourite dippers, such as bread cubes, cooked potatoes, sliced apples, or vegetables. Enjoy the fruit of your labour and the delicious, creamy cheese fondue!

Heating the wine

Firstly, pour your chosen red wine into a stove-safe fondue pot or a heavy-bottomed saucepan. You will need around a cup of dry red wine for a standard fondue recipe. Place the pot on the stove and turn the heat to medium-high. Allow the wine to heat up until it reaches a gentle simmer. This is an important step as it will help cook off some of the alcohol and intensify the flavour of the wine. Ensure you do not boil the wine, as this can affect its taste and reduce the amount you have.

Next, while the wine is heating, you can prepare the cheese. It is recommended to grate the cheese to ensure quicker melting and a smoother fondue. Around ¾ to 1 pound of cheese is a good amount, and you can choose from a variety of cheeses such as Gruyère, Emmentaler, Swiss cheese, or a combination of these. It is also a good idea to toss the grated cheese with a small amount of cornstarch to prevent clumping and ensure a creamy texture.

Once the wine is simmering, it is time to add the cheese. Add the cheese to the wine gradually, a handful at a time, stirring continuously in a zig-zag pattern. This step is crucial to ensure a smooth and creamy fondue. Allow each handful of cheese to melt before adding the next. Continue this process until all the cheese has been added and melted, creating a rich and indulgent fondue base.

Finally, once all the cheese has been incorporated and melted, you can add any additional seasonings or ingredients. A splash of kirsch, a type of brandy, can add a nice flavour to your fondue. You can also season with salt, pepper, and freshly grated nutmeg to taste. Stir these ingredients into the fondue until well combined.

Now that your wine-cheese base is ready, you can transfer it to a fondue pot if you haven't already used a stove-safe fondue pot. Keep the fondue warm over a low flame or on a fondue stand with a candle or fuel source underneath. Serve with an assortment of bite-sized dippers, such as bread cubes, steamed vegetables, or sliced apples, and enjoy!

Adding the cheese

Now it's time to add the cheese to the pot. The key to achieving a smooth fondue is to add the cheese slowly, in small handfuls, stirring and melting each addition before adding more cheese. This process ensures a creamy, lump-free fondue.

Start by adding a handful of grated cheese to the simmering wine, stirring it in with a zig-zag motion. Continue adding the cheese in this manner until it's all melted into the wine. This may take a while, but it's important to be patient and not rush the process.

Once all the cheese has melted, you can add a splash of brandy, cognac, or cherry brandy for an extra layer of flavour. These fortified wines or liqueurs enhance the taste of the fondue without overwhelming the cheese.

At this stage, you can also add a teaspoon of Dijon mustard and a pinch of freshly grated nutmeg to the fondue. These ingredients complement the cheese and wine, creating a well-rounded flavour profile.

Give the fondue a final stir to ensure everything is combined, and you're almost ready to serve!

Tips for the Best Cheese Fondue

• Use good-quality cheese: Opt for buttery, creamy cheeses that melt smoothly, such as Gruyère, Swiss cheese, Emmentaler, Gouda, Fontina, or a combination of these.
• Grate the cheese: Grating the cheese ensures quicker melting and a smoother fondue. Avoid pre-shredded cheese, as it may be coated with powders that can make your fondue gritty.
• Toss the cheese with cornstarch: Coating the grated cheese with cornstarch helps thicken the fondue and prevents the cheese from clumping. It also makes your fondue gluten-free.
• Use good wine: The taste of the wine directly impacts the taste of the fondue. Choose a dry, high-acid white wine such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay.

Serving suggestions

The best cheese for fondue is a buttery, creamy cheese that melts smoothly. Gruyère, Swiss cheese, gouda, fontina, and Emmental are all good choices. For a more indulgent option, you could use cheddar or Monterey Jack.

Fondue is a great way to feed a group of people and is best served with a variety of dipping options. Here are some ideas:

• Bread: French bread, sourdough, pumpernickel, or baguette cut into 1-inch cubes
• Meat: Cooked sliced hot sausage or grilled filet of beef
• Potatoes: Roasted sweet potatoes, baby potatoes, or steamed red-skinned potato chunks
• Fruit: Apples (Granny Smith), or pears cut into slices or cubes
• Vegetables: Steamed broccoli, steamed cauliflower, steamed asparagus, bell peppers, carrots, or cherry tomatoes
• Other: Pickles (cornichons), roasted brussels, raw baby zucchini, meatballs, salami, crackers, chips, or pretzels

If you're looking for a full meal, you could serve the fondue with a side of creamy polenta and a mustardy mixed greens salad.

When it comes to drinks, fondue is typically paired with white wine. A crisp, dry white wine such as Swiss Chasselas, Chignin, Roussette from Savoie, Muscadet, Chablis, dry Alsace or Austrian riesling, or a young grüner veltliner would all be good choices. If you prefer red wine, opt for a fresh, light-bodied one like a young red burgundy, gamay, or Dole.

Frequently asked questions