Cheese Fondue And Alcohol: Perfect Pairings For A Night In

Fondue is a Swiss dish that combines warm, melted cheese with wine and bread. While Swiss cheeses like Gruyère and Emmental are commonly used, other types like Gouda or Fontina can also be added. A variety of alcoholic spirits can be used in fondue, including white wine, beer, fruit brandy, or cider, with non-alcoholic options like apple juice or water as substitutes. The alcohol in fondue doesn't fully evaporate during cooking, leaving a small amount that can be tasted and smelled. The dish is typically served with bread, potatoes, or vegetables for dipping and is perfect for communal gatherings, especially during cold weather.

Brandy, cognac, or Kirschwasser (cherry brandy)

A type of brandy called Kirschwasser, or Kirsch for short, is a clear, colourless brandy traditionally made from the double distillation of morello cherries. It is now also made from other kinds of cherries. Kirsch is an important ingredient in fondue, particularly in Switzerland and the German-speaking region where it originated. Kirsch is typically not sweet, unlike cherry liqueurs and cherry brandies. It is usually drunk neat and served cold in a small glass as an aperitif, or after dinner as a digestif. Kirsch is also used in cocktails such as the Ladyfinger, the Florida, and the Rose.

Fondue and Kirschwasser

When making fondue, Kirschwasser is combined with cornstarch to form a slurry before being added to the mixture. Fondue is typically made with one or more varieties of strong cheese, an alcoholic spirit, and bread for dipping. Classic Swiss cheeses such as Emmental and Gruyère are often used, but other cheeses like Gouda or Fontina can also be substituted. The amount of cheese and wine used in the fondue can be adjusted to create the desired consistency.

Brandy or Cognac Substitutes

If you are unable to find Kirschwasser, brandy or cognac can be used as substitutes. However, it is important to avoid cherry liqueur as it tends to be too sweet. A traditional brandy distilled from grapes and flavoured with cherries can also be used.

White wine, beer, or cider

White Wine

The best white wines for fondue are Pinot Gris, Sauvignon Blanc, and un-oaked Chardonnay. Other dry white wines for cooking can also be used. The wine adds flavour to the fondue and its acid helps to keep the cheese from sticking together. If you want to make a non-alcoholic fondue, you can substitute the wine with chicken broth and lemon juice to retain the necessary acidity.

Beer

Beer is a great addition to a cheese fondue, and many recipes for beer cheese fondue exist. The best beers to use are those with low bitterness, bready/biscuity notes, and herbal, earthy aromas. This includes Pilsner lagers (like Bohemian and Munich Helles), Dunkel and bock lagers, Doppelbock lagers, Saisons and strong Belgian ales, and wheat ales. Sour beers should be avoided as they may cause the cream to curdle.

When making a beer cheese fondue, it is important to shred the cheese and coat it with flour or cornstarch to aid the melting process. The beer should be added to a cold pot and brought to a simmer before adding the cream and cheese.

Cider

Apple cider can also be used as a base for fondue, and pairs well with sharp cheddar and Swiss cheeses. A simple recipe for cider fondue involves bringing cider to a boil, reducing the heat, and then adding the shredded cheese and cornstarch. This fondue is best served with bread cubes, sliced apples, and green peppers.

Alcohol-free alternatives

Base

A common alternative to wine in fondue is chicken or vegetable stock, which can be used alone or combined with milk for added richness. Apple juice or alcohol-free white wine are also options, though some sources suggest avoiding apple juice as it may be too sweet. If you want to avoid the fondue becoming too salty, opt for low-sodium stock.

Acid

Wine acts as a stabiliser in fondue due to its levels of tartaric acid, so to mimic this, add a small amount of lemon or lime juice to your fondue. This will also add a bright, fresh flavour to the dish.

Cheese

When it comes to cheese, opt for easy-melting varieties such as Gruyere, Emmental, or Cheddar. It's best to buy block cheese and grate it yourself, as pre-shredded cheese often contains anti-caking agents that can affect the melting process. However, if you do use pre-shredded cheese, just be aware that it may take a little longer to melt.

Dippers

Fondue is commonly served with cubes of crusty bread, roasted or boiled potatoes, gherkins, pickled onions, and blanched vegetables such as broccoli, cauliflower, and cherry tomatoes. If you want to keep things gluten-free, stick to vegetables and potatoes, or gluten-free bread.

Alcohol content and evaporation

Alcohol is an important ingredient in fondue, but it also needs to be carefully managed during the cooking process. The role of alcohol in fondue is twofold: it adds a "cheese-compatible flavour" and it helps to achieve the desired consistency by cutting some of the protein chains, resulting in a dippable fondue that is not stringy.

A classic fondue is made from one or more varieties of strong cheese and an alcoholic spirit such as white wine, beer, fruit brandy or cider. For every 400g of cheese, 150ml of white wine or another alcoholic beverage is added. However, if you are making a larger batch of fondue, you should be careful not to double the amount of wine, as the alcohol needs to evaporate. The size of the pot's opening will determine how much alcohol evaporates, and if too much wine is added, it can affect the taste of the fondue. Therefore, it is recommended to slightly less than double the amount of wine when making a larger batch.

When heating the alcohol, it should never be brought to a boil, as this will cause the fondue to become too runny. Instead, it should be heated until it simmers, and then the heat should be reduced before adding the cheese and flour. The mixture should never be heated beyond a slight bubbling and must be regularly stirred to prevent the cheese from sticking to the bottom of the pot.

If the fondue becomes too thick and sticky, adding a bit more warm white wine can help thin it out. On the other hand, if it becomes too fluid, a mixture of corn starch, wine, and lemon juice will act as a binder and thicken the fondue.

Drinks to pair with fondue

Fondue is a Swiss dish that typically features Swiss cheeses like Emmental and Gruyère, often served with bread, potatoes, or vegetables for dipping. While fondue is often made with wine, there are non-alcoholic variations available as well. So, what drinks go well with this delicious, gooey dish?

Wine is a classic pairing with fondue, and for good reason. A dry white wine, such as Chablis or Riesling, or even a dry Champagne, can complement the cheese perfectly. If you're a red wine drinker, opt for a very light vintage to avoid overwhelming the delicate flavours of the fondue.

For those who prefer non-alcoholic beverages, water and herbal teas are refreshing options that can also aid in digestion. While alcoholic digestifs may not be the best choice due to the body's process of breaking down alcohol and fat, a classic brandy cocktail can be a delightful exception when made with a type of cherry brandy called Kirschwasser (also called Kirsch) or its substitutes, brandy or cognac.

If you're feeling creative, why not try a unique twist on the traditional fondue by incorporating unusual seasonings like chilli powder or a curry mixture? These unexpected flavours can be delightfully paired with a crisp, cold beer or a refreshing glass of cider.

Remember, when it comes to drinks, personal preference is key. So feel free to experiment and find the perfect beverage match for your fondue experience!

Frequently asked questions