Swiss Red Wine Fondue: A Traditional Delicacy Explained

Fondue is a Swiss dish that originated in the 18th century as a way to use up ageing cheese bits and stale bread. It is traditionally made with a blend of firm, mountain-style cheeses like Gruyère and Emmentaler, melted into dry white wine. The best wines to pair with a classic Swiss fondue are crisp, dry whites such as Swiss Chasselas or a Chignin or Roussette from Savoie. However, if you're looking for a red wine to pair with your fondue, opt for a light-bodied one like a young red Burgundy, Gamay, or Dole.

Red wine fondue is best paired with light, dry, unoaked reds like Pinot Noir, Beaujolais, or Cabernet Franc

Red wine fondue is a classic Swiss dish that originated in the 18th century as a way to use up ageing cheese bits and stale bread. The locals figured out that dipping stale bread in hot wine and cheese was a better option than eating rock-hard bread, which could potentially chip a tooth. The traditional Swiss fondue consists of melted Gruyère along with other Swiss cheeses such as Emmentaler, Vacherin Fribourgeois, Appenzeller, and Raclette, depending on the region and personal preference. The dish is seasoned with splashes of kirsch and wine, and sometimes a bit of garlic.

When it comes to wine pairings, red wine fondue is best paired with light, dry, unoaked reds like Pinot Noir, Beaujolais, or Cabernet Franc. These wines complement the rich and creamy flavours of the fondue without overwhelming them.

Pinot Noir, a light red wine widely grown in Burgundy, France, is known for its high acidity and low alcohol content, making it a great choice for long-term ageing. It has a range of flavour profiles, from bitter cranberry to black raspberry cola. Beaujolais, also known as Gamay or Gamay Noir, originates from the Beaujolais region in France and has flavours of cherry, herbs, and sometimes banana. Cabernet Franc, another light-bodied red wine, will also pair well with the fondue, providing a balanced and enjoyable tasting experience.

When enjoying red wine fondue, it is important to remember to stir the fondue as you dip. It is also customary for the person who loses their garnish in the pot to pay a penalty, such as buying a round of drinks or cleaning up after the meal.

The best cheeses for a classic Swiss fondue are a mix of traditional, firm mountain-style cheeses like Gruyere, Swiss cheese, and Gouda

Fondue is a Swiss dish that gained popularity in the U.S. in the 1960s and remains popular today. It is a dish in which bite-sized pieces of food is dipped into a hot liquid. The liquid could be oil or broth for meat, cheese, or even chocolate for dessert. The classic Swiss fondue is made with cheese.

When making a classic Swiss fondue, it is important to use good-quality cheese and grate it rather than chop it to ensure a smooth and creamy texture. The cheese is then melted slowly and stirred constantly to create a rich and indulgent dish.

To make a non-alcoholic fondue, substitute 1 cup of chicken broth and 1/4 teaspoon of lemon juice for the wine

Fondue is a dish in which bite-sized pieces of food are dipped into a hot liquid. That liquid could be oil or broth (good for dipping meat into), cheese, or even chocolate for a dessert fondue. The cheese for fondue is traditionally a blend of Emmental and Gruyère. However, Swiss cheese, comté, raclette, fontina, gouda, and cheddar are also often used.

The wine isn’t just used to flavour the fondue. Its acid also helps to keep the cheese from stringing together. So, if you’d like to make a non-alcoholic fondue, substitute 1 cup of chicken broth and 1/4 teaspoon of lemon juice for the wine, for that bit of acidity. The acidity from the lemon is essential to keep the cheese from stringing together.

To make a classic Swiss cheese fondue, you will need the following ingredients:

• 1 garlic clove, halved
• 1 pound of Gruyère cheese, grated
• 1/2 pound of Emmentaler cheese or other Swiss cheese, grated
• 1 cup of dry white wine
• 1 tablespoon plus 1 teaspoon of cornstarch
• 1 teaspoon of fresh lemon juice
• 1 1/2 tablespoons of kirsch
• Freshly ground black pepper
• Freshly grated nutmeg

First, rub the inside of a cheese fondue pot or medium enameled cast-iron casserole with the garlic clove; discard the garlic. Next, combine the grated cheese, cornstarch, and lemon juice, stirring to combine. Add to the pot and cook over moderate heat for 30 seconds or until the mixture is hot, stirring constantly. Then, add the Gruyere and Emmentaler, stirring occasionally, until the cheeses begin to melt, about 5 minutes.

Reduce the heat to low. Add the kirsch and a generous pinch each of pepper and nutmeg and cook, stirring gently, until creamy and smooth, about 3 minutes. Be careful not to overcook the fondue or it will get stringy. Serve at once.

The best white wines for fondue are Pinot Gris, Sauvignon Blanc, and un-oaked Chardonnay

Fondue is a dish in which bite-sized pieces of food are dipped into a hot liquid. The liquid could be oil or broth, cheese, or even chocolate. The classic Swiss fondue is made with cheese, traditionally a blend of Emmental and Gruyère, along with other Swiss cheeses such as Emmentaler, Vacherin Fribourgeois, Appenzeller, and Raclette, depending on the region and personal preference.

When making cheese fondue, wine is usually added to the melted cheese. The wine adds flavour and its acid helps to keep the cheese from stringing together. The best white wines for fondue are Pinot Gris, Sauvignon Blanc, and un-oaked Chardonnay. These wines have enough zest to match the fondue's richness and complement the creamy texture and rich flavours of the cheese without overpowering it. Other dry white wines that can be used for fondue include Swiss Chasselas, Chignin, or Roussette from Savoie, Muscadet, Chablis, dry Alsace or Austrian Riesling, or a young Grüner Veltliner.

If you are looking for a non-alcoholic alternative, you can substitute the wine with chicken broth and lemon juice to add acidity and prevent the cheese from clumping together.

Red wine fondue is a Swiss dish that originated in the 18th century as a way to use up ageing cheese bits and stale bread

Fondue is a dish in which bite-sized pieces of food are dipped into a hot liquid. The liquid could be oil or broth, cheese, or even chocolate for a dessert fondue. The best cheeses for fondue are those that melt smoothly, such as fontina, Gruyère, and gouda. For a classic Swiss fondue, a mix of traditional, firm mountain-style cheeses is used, such as Gruyère, Swiss cheese, and gouda. The wine in the fondue is not just for flavour—its acid also helps to keep the cheese from stringing together. The best wines to use for fondue are dry and high-acid, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay.

To make a classic Swiss fondue, rub the inside of a cheese fondue pot with a halved garlic clove. Next, add grated cheese, cornstarch, and lemon juice, stirring to combine. Then, add the pot to the stove over moderate heat and cook until hot, stirring constantly. Reduce the heat and add a generous pinch of pepper and nutmeg, cooking until creamy and smooth. Serve immediately with accompaniments like cubed bread, cooked potatoes, sliced apples, and salami.

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