A Taste Of Red Wine Fondue: Decadent And Delicious

Red wine fondue is a unique twist on the traditional Swiss fondue. While the classic recipe calls for white wine, adventurous foodies have experimented with red wine to create a distinct flavour profile and appearance. The result is a rich, savoury dish that pairs well with red meat, such as beef, and even fatty fish and seafood. The colour may be off-putting to some, ranging from a light pink to a dark purple, but it offers a new culinary experience for those willing to venture beyond the familiar. This innovative take on a classic winter warmer is perfect for those seeking to elevate their fondue game and impress their guests with a ridiculously delicious treat.

Red wine fondue ingredients

Red wine fondue is a creative twist on the traditional Swiss fondue. It is a unique dish that combines red wine, cheese, and mushrooms, with beef being the perfect pairing. The sauce is smooth and tangy, with a depth of flavour and just the right amount of creaminess to lightly coat the beef. Here is a list of ingredients you will need to create this indulgent dish:

• Red wine: Choose a good quality wine that you would also enjoy drinking. The wine is the key ingredient, so it is important to select a flavourful variety.
• Cheese: A combination of Gruyere, Fontina, and Parmesan cheeses creates a smooth and tangy fondue.
• Mushrooms: Dried porcini mushrooms, reconstituted in red wine, add a unique flavour and texture to the fondue.
• Beef: Cubed filet of beef is the perfect protein to cook in the red wine fondue.
• Milk: Whole milk is added to create the desired consistency and creaminess in the fondue.
• Garlic: Microplaned garlic is used to rub and coat the bottom of the pot, adding a subtle depth of flavour.
• Flour: A small amount of flour is mixed with the cheese to help create the right consistency.
• Spices: Black pepper is added for flavour and heat.

You will also need a medium pot for preparing the fondue and a fondue pot or a small crockpot to keep the fondue hot while serving.

This indulgent dish is perfect for entertaining and offers a unique and memorable dining experience. The combination of flavours and textures makes it a truly special treat for fondue enthusiasts and those looking for something new and exciting.

Red wine fondue recipes

Red wine fondue is not a traditional fondue, but it is a perfect pairing of wine, cheese, mushrooms, and beef. The sauce is smooth and tangy with a depth of flavour and just the right amount of creaminess to lightly coat the beef. Here are two recipes to try.

Red Wine Fondue with Beef

Ingredients:

• 1 lb boneless beef sirloin steak, thinly sliced across the grain
• 3/4 cup button mushrooms
• 3/4 cup red onion wedges
• 3/4 cup broccoli florets
• 1 carton beef broth
• 3/4 cup dry red wine
• 1/3 cup minced onion
• 2 tbsp Worcestershire sauce
• 2 cloves garlic, minced
• 1 tsp finely chopped fresh thyme leaves
• 1/8 tsp ground black pepper
• 1 bay leaf

Method:

• Arrange sliced beef and assorted vegetable pieces on a large platter; set aside.
• Heat broth and remaining ingredients to a boil in a saucepan; simmer for 10 minutes.
• Pour into a metal fondue pot; keep at a simmer while cooking meat and vegetables. Serve with assorted condiments and dipping sauces.

Red Wine and Porcini Mushroom Fondue

Ingredients:

• 4 ounces Gruyere cheese, grated
• 4 ounces Fontina cheese, grated
• 1 ounce Parmesan cheese, grated
• 1/2 ounce dried porcini mushrooms, reconstituted in 1 cup of red wine
• 1 1/2 tablespoons flour
• 1 clove garlic, microplaned
• 1 1/2 cups whole milk
• 1 teaspoon black pepper
• 8 ounces filet of beef, cubed

Method:

• In a medium pot, rub the microplaned garlic to coat the bottom.
• Squeeze the wine out of the reconstituted mushrooms and chop them finely, then add to the pot with the red wine used for reconstituting and heat to a simmer.
• In a bowl, mix the Gruyere and Fontina cheeses with the flour.
• Slowly melt the cheeses, adding them to the pot slowly while whisking. The fondue will be very thick.
• Add the milk while continuing to whisk the cheeses and milk together with the red wine and mushrooms.
• Whisk the parmesan into the fondue and add the black pepper. If the fondue is too thick, add more milk.
• If you have a fondue pot, use that to keep the fondue very hot. Otherwise, use a crock pot.
• Skewer the meat cubes and dip into the fondue and cook to order.

Red wine fondue vs. traditional fondue

Overview

The traditional Swiss fondue is a dish of melted cheese, often served with bread, meat, or vegetables for dipping. Red wine fondue, on the other hand, is a unique twist on this classic dish, incorporating red wine into the cheese mixture or using it as a cooking broth.

Ingredients

A traditional fondue typically consists of a combination of cheeses such as Gruyere, Fontina, and Emmenthal, along with seasonings like garlic and nutmeg. It is often served with a variety of dipping options such as bread cubes, boiled potatoes, or raw or cooked vegetables.

In contrast, red wine fondue recipes may include similar cheeses but with the addition of red wine as a key ingredient. For example, one recipe suggests using Gruyere, Fontina, and Parmesan cheeses along with dried porcini mushrooms reconstituted in red wine, creating a smooth and tangy sauce.

Another type of red wine fondue uses a broth made from beef bouillon, beef broth, and red wine, creating a savoury cooking liquid for dipping meats and vegetables.

Taste and Presentation

The addition of red wine to a traditional cheese fondue can alter both the taste and appearance of the dish. Some people have reported that using red wine in fondue results in an unappetizing colour, ranging from light pink to dark purple. However, others have noted that the flavour may be subtly different or even delicious, despite the change in colour.

Those who prefer a more classic fondue experience might find that the red wine version differs significantly from their expectations, both visually and taste-wise. It is recommended to try a small batch first to ensure the result is enjoyable before committing to a large quantity.

Pairings

When it comes to wine pairings, traditional fondue is often served with crisp, dry white wines or light-bodied reds. However, with red wine fondue, the wine used in the dish may already provide a suitable pairing. Additionally, red wine fondue can be served with a variety of dipping sauces and condiments, such as Dijon mayonnaise, Thai hot garlic sauce, sour cream with chives, or specialty steak sauce.

Red wine fondue offers a unique twist on the traditional Swiss dish, providing a different flavour profile and cooking experience. While some may find the colour unappealing, others have praised the taste. Ultimately, the decision between red wine fondue and traditional fondue comes down to personal preference, and both options offer a delightful culinary experience.

Best wines to pair with red wine fondue

Red wine fondue is not a traditional fondue. It is a creative spin on the classic Swiss dish, which usually calls for white wine. In a red wine fondue, the wine is used to reconstitute dried mushrooms, which are then added to the cheese fondue along with the wine used to reconstitute them. The sauce is smooth and tangy, with great depth of flavour and just the right amount of creaminess to lightly coat the beef.

When it comes to choosing a wine to pair with this unique dish, here are some recommendations to enhance your dining experience:

• Pinot Noir: If you're looking for a red wine to pair with your red wine fondue, Pinot Noir is an excellent choice. It is a light-bodied, dry, unoaked red wine with soft tannins and aromas of earth and red berries. The earthy notes of a Pinot Noir will complement the flavours of the fondue beautifully.
• Beaujolais: Another light-bodied, unoaked red wine option is Beaujolais. It will have a similar effect to Pinot Noir in cutting through the richness of the fondue while providing a pleasant contrast.
• Cabernet Franc: For those who prefer a slightly fuller-bodied red wine, Cabernet Franc is a good option. It will have enough acidity to balance the richness of the fondue while offering a nice contrast in flavours.
• Full-bodied Red Wine: While not a specific type of wine, a full-bodied red wine can also work well with a red wine fondue. A user on Food52 mentions serving their red wine fondue with a full-bodied red wine, which was deemed a "ridiculously delicious" pairing by their guests.

When pairing wine with any dish, it's important to consider the unique characteristics of both the food and the wine. In the case of red wine fondue, you'll want a wine with high acidity to cut through the fat content of the dish. Additionally, try to avoid full-bodied, tannic reds as they may not pair well with the melted cheese.

Red wine fondue with meat

Ingredients:

For the red wine broth:

• A bottle of red wine (Pinot Noir from Alsace, Bordeaux wine or Côtes-du-Rhône are recommended)
• An onion or a shallot
• A slice of smoked brisket cut into bacon pieces
• A cube of chicken or vegetable stock
• Freshly ground pepper
• A small bouquet garni (bay leaf, thyme, rosemary)

For the meat:

• Beef (boneless beef sirloin steak) or rump steak, cut into cubes
• Chicken, pork or veal (optional)

Directions:

• Cut the meat into cubes of approximately 2 centimetres on each side. Start by cutting strips, then making small, regular cubes.
• Take your meat out at least 30 minutes before starting your fondue so that it is at room temperature. This will make the meat much more tender and flavourful.
• In a large saucepan, brown the bacon pieces in a drizzle of oil for a few minutes, then add the onion and leave to brown.
• Add the garlic and bouquet garni. Mix well, then pour in the wine and broth.
• Bring the mixture to a boil and then reduce the heat to a simmer for 15 to 20 minutes.
• Pour the broth into a metal fondue pot and keep it at a simmer while cooking the meat.
• Skewer the meat cubes and dip them into the fondue. Cook the beef for about 1 to 2 minutes and the chicken, veal or pork for 2 to 3 minutes. Adjust the cooking time as needed.
• Serve with assorted condiments and dipping sauces, such as Dijon mayonnaise, Thai hot garlic sauce, sour cream with chives, specialty steak sauce or peanut satay sauce.

Tips:

• You can use button mushrooms for dipping to complement the pieces of meat.
• It is recommended to serve at least 150 grams of meat per person, and up to 250 grams for bigger eaters. For a group of 6 people, choose 2 or 3 types of meat and have at least 1 kilogram in total.
• Remember to heat the broth in the fondue pot to very hot before dipping your meat in it!

Frequently asked questions