Cheese Fondue: Best Dry White Wine Pairings

A good dry white wine is essential for making a smooth and tasty cheese fondue. The wine's acidity prevents the cheese proteins from clumping together, avoiding a stringy or broken fondue. The best dry white wines for fondue are those with high acidity, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. These wines improve the texture of the melted cheese, making it smoother and easier to dip into. When selecting a wine for your fondue, it is important to choose a good-quality wine that you would enjoy drinking, as the taste of the wine will directly impact the taste of the fondue.

The best dry white wines for cheese fondue

Cheese fondue is a fun, communal dish that is perfect for parties or date nights. The best dry white wines for cheese fondue are those with high acidity, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. The acid in the wine helps to prevent the cheese from clumping together and gives the fondue a smooth, even texture.

When making cheese fondue, it is important to use good-quality, well-ripened cheese that melts easily, such as Emmentaler, Gruyere, or Fontina. It is also important to grate the cheese finely so that it melts faster and to add cornstarch to create a wonderful, creamy fondue.

Ingredients:

• 1 cup dry white wine (Sauvignon Blanc, Pinot Gris, or unoaked Chardonnay)
• 200 grams Emmentaler cheese, grated
• 200 grams Gruyère cheese, grated
• 50 grams smoked cheddar cheese, grated (optional)
• 2 tablespoons cornstarch
• 1 tablespoon fresh lemon juice
• Toasted bread cubes, lightly blanched vegetables, or other dippers of your choice

Instructions:

• Add the wine and garlic to a heavy-bottomed pan and bring to a bubbling simmer.
• Start adding the cheese by the handful, whisking continuously to incorporate it into the wine.
• Keep stirring until the mixture is smooth and the cheese has melted. The mixture should be slightly elastic.
• Add the lemon juice and gently stir it in.
• Transfer the fondue to a fondue pot and serve with dippers such as bread cubes, vegetables, or steak bites.

Note: It is important to keep the heat low while cooking the fondue. High heat can cause the fondue to break, resulting in separated wine and cheese.

Now you have all the information you need to make a delicious cheese fondue at home! Enjoy!

Why wine is an essential ingredient in cheese fondue

Wine is an essential ingredient in cheese fondue for several reasons. Firstly, its high acidity prevents the cheese proteins from clumping together, creating a smooth and creamy fondue. The natural tartaric acid in wine acts as a binding agent, ensuring the cheese sauce is cohesive and preventing it from breaking. Wine also adds a delicious flavour to the fondue, enhancing the overall taste experience.

Additionally, wine has a lower boiling point than water, allowing the cheese to melt at a lower temperature. This helps to prevent the cheese from becoming stringy or clumpy. When the cheese gets too hot, its protein, called casein, can coagulate, forming a tough mass. Wine's lower boiling point mitigates this issue.

The type of wine used in cheese fondue is also important. Dry white wine, such as Sauvignon Blanc, is typically recommended due to its crisp flavour and high acidity. The acidity in Sauvignon Blanc improves the texture of the melted cheese, making it even smoother. Other suitable options include Pinot Gris, Pinot Grigio, and un-oaked Chardonnay. These wines contribute to the desired consistency and flavour profile of the fondue.

In summary, wine is a key ingredient in cheese fondue because it serves multiple purposes. It helps to create a smooth and creamy texture by preventing clumping, adds flavour, and aids in achieving the optimal melting temperature for the cheese. The specific type of wine chosen can also enhance the fondue's overall quality, making it a delightful and indulgent dish.

How to make cheese fondue

Cheese fondue is a fun and delicious dish that can be made in just 15 minutes and is perfect for serving at parties or family dinners. Here's a step-by-step guide on how to make classic cheese fondue at home:

Ingredients:

• 1 cup of dry white wine ( Pinot Gris, Sauvignon Blanc, or un-oaked Chardonnay)
• ¾ pound of Gruyère cheese (grated)
• ¾ pound of Emmental cheese (grated)
• 2 tablespoons of cornstarch
• 1-2 tablespoons of kirsch (optional)
• Kosher salt, freshly ground black pepper, and grated nutmeg to taste
• Garlic clove (optional)

Optional Dippers:

• Bread cubes
• Apples
• Vegetables (broccoli, cauliflower, carrots, etc.)
• Chicken sausages
• Mushrooms
• Potatoes

Instructions:

• If desired, rub the cut side of a garlic clove all over a stove-safe fondue pot or another pot if transferring to a ceramic fondue pot. This will add a hint of garlic flavour to your fondue.
• Add the wine to the pot and bring it to a simmer on medium-high heat.
• In a large ziploc bag or mixing bowl, toss the grated cheese with cornstarch until evenly coated.
• Add the cheese to the hot wine one handful at a time, stirring continuously in a zigzag pattern and allowing it to melt before adding another handful.
• Once all the cheese has melted, add kirsch if using, and let it heat for a minute or two.
• Taste and season with salt, pepper, and nutmeg as desired.
• Serve immediately with your favourite dippers.

Tips:

• For a non-alcoholic version, substitute 1 cup of chicken broth and 1/4 teaspoon of lemon juice for the wine. The acidity from the lemon helps to prevent the cheese from clumping together.
• It's best to grate your own cheese for the smoothest fondue. Pre-shredded cheeses are often coated with starch, which can affect melting and cause grittiness.
• Add the cheese slowly and stir gently to prevent the fondue from becoming stringy or clumpy.
• Fondue is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.

What to dip in cheese fondue

When it comes to cheese fondue, there are endless possibilities for what to dip into that gooey, delicious pot of cheese. Here are some ideas to get you started:

Bread

Crusty bread is a classic choice for cheese fondue and for good reason—it's perfect for soaking up all that cheesy goodness. Go for a fresh baguette, a simple no-knead peasant loaf, or a store-bought sourdough.

Fruits and Vegetables

The crisp and tart flavour of Granny Smith apples complements the creaminess of the fondue, while Bosc pears' nutmeg and cinnamon undertones bring out the spices often found in fondues. Other fruits that go well with cheese fondue include oranges and grapes.

For vegetables, try broccoli, cauliflower, bell peppers, and roasted potatoes. These veggies add a bit of freshness to the rich dish and their natural sweetness pairs surprisingly well with the savoury cheese.

Meat

Meatballs, filet mignon, poached chicken, and cured meats like prosciutto, salami, and chorizo are also excellent choices for dipping into cheese fondue. The protein adds substance to your meal and provides a blank canvas for the cheese and spices to shine.

Other Savoury Options

Large pasta shapes, such as shells, fusilli, or rigatoni, are perfect for soaking up the fondue, creating a deconstructed macaroni and cheese. Pretzels, tortilla chips, and pickles are also tasty options for adding some crunch to your cheesy dish.

The history of fondue

The word "fondue" comes from the French verb "fondre", which means "to melt". The first known recipe for fondue was published in 1699 in a book from Zurich, Switzerland, under the name "Käss mit Wein zu kochen" or "to cook cheese with wine". This recipe called for grated or cut-up cheese to be melted with wine, and for bread to be dipped in it. However, the name "cheese fondue" originally referred to a dish composed of eggs and cheese until the late 19th century.

In the 1930s, the Swiss Cheese Union promoted fondue as a Swiss national dish to increase cheese consumption. They also created pseudo-regional recipes as part of the "spiritual defence of Switzerland". Fondue was popularized in North America in the 1960s, and during this time, the term "fondue" began to be generalized to other dishes where food is dipped into a communal pot of liquid, such as chocolate fondue and fondue bourguignonne.

In its traditional form, fondue is made with Swiss cheeses, mainly Emmental and Gruyère, and is served in a communal pot called a "caquelon" or "fondue pot". The introduction of cornstarch to Switzerland in 1905 made it easier to create a smooth and stable emulsion of wine and cheese, contributing to the success of fondue.

Today, fondue remains a symbol of Swiss unity and is often associated with mountains and winter sports. It is a fun and social dish that can be enjoyed by dipping bread, vegetables, or other snacks into the melted cheese using long-stemmed forks.

Frequently asked questions