The Best Alcohol Choices For A Fondue Night

Fondue is a Swiss dish that originated in the 12th century as a way to use up stale bread and scraps of cheese. It typically features Swiss cheeses like Gruyère and Emmental, although other cheeses such as Gouda, Fontina, and Raclette can also be used. The type of alcohol used in fondue is typically a dry white wine, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. Some recipes also call for the addition of a Swiss liquor called Kirsch, which is a type of cherry brandy, or other types of brandy or cognac.

Non-alcoholic alternatives to wine in fondue

When making fondue, it's common to use wine to add flavour and reduce the risk of the fondue curdling. However, there are several non-alcoholic alternatives that can be used instead. Here are some options to consider:

Chicken or Vegetable Stock

One alternative is to use chicken or vegetable stock as a base for your fondue. You can also combine stock with milk to add richness and prevent the fondue from becoming too salty. It is recommended to use low-sodium stock or dilute regular stock with water to reduce the salt content.

Milk

Milk can be used as a substitute for wine in fondue, especially when combined with stock. However, using only milk may result in a fondue that is too rich.

Lemon or Lime Juice

Adding a small amount of lemon or lime juice to your fondue can help mimic the tartaric acid in wine, which acts as a stabiliser and prevents the fondue from becoming stringy. It also adds a bright, acidic flavour to the dish.

Verjus

Verjus is an acidic grape juice that has a similar flavour profile to white wine but does not contain alcohol. It can be used as a non-alcoholic alternative in fondue to add flavour and acidity.

Non-Alcoholic Wine

If you want to closely replicate the flavour of traditional fondue, you can use a dry non-alcoholic white wine as a substitute. However, some recovering alcoholics may prefer to avoid non-alcoholic wines as they typically contain a small amount of alcohol (around 0.5%).

Other Options

Other alternatives to wine in fondue include buttermilk, vinegar (such as white wine vinegar or balsamic vinegar), apple juice, or a combination of milk and spices such as nutmeg or cayenne pepper. You can also soak the cheese in milk for a few hours before making the fondue, which is similar to an Italian fonduta.

Alcohol-free fondue recipes

Fondue is a fun and delicious meal that can be made right at the table, making it a great way to connect with family and friends. While traditional fondue recipes often include alcohol, there are several tasty alternatives that are alcohol-free and kid-friendly. Here are some recipes and tips to help you create the perfect alcohol-free fondue:

Cheese Fondue:

For a delicious and creamy cheese fondue, you will need:

• Grated Swiss cheese and cheddar cheese (or any other easy-melting cheese of your choice)
• Cornstarch
• Garlic
• Low-sodium chicken or vegetable stock (or apple juice for a sweeter fondue)
• Mild vinegar (such as rice vinegar or apple cider vinegar)
• Bread and/or assorted vegetables for dipping

To make the fondue, simply:

• Combine the grated cheeses with cornstarch and toss to coat.
• Rub an electric skillet or fondue pot with garlic and heat on medium heat.
• Pour in the stock and vinegar, heating until bubbling but not boiling.
• Reduce the heat and add the cheese mixture in small batches, stirring constantly until each addition is melted before adding more.
• Serve with bread and vegetables for dipping.

Alternative Base Options:

Instead of using wine as the base for your fondue, you can experiment with different combinations of liquids to find your favourite flavour. Here are some options to try:

• Low-sodium chicken or vegetable stock combined with milk creates a rich and creamy base.
• Water can be used, but adding flavourful liquids like stock or milk will enhance the taste of your fondue.
• For a sweeter fondue, try using apple juice instead of stock.

Tips for a Smooth and Creamy Fondue:

• Use block cheese instead of pre-shredded cheese, as it melts better and doesn't contain anti-caking agents.
• Grate your own cheese for the best texture and flavour.
• Use low heat when melting the cheese to avoid curdling or clumping.
• Add cornstarch to the cheese to stabilize it and create a smoother fondue.
• Include a small amount of lemon or lime juice to mimic the tartaric acid in wine, which acts as a natural stabilizer.

Serving Suggestions:

• Keep the fondue at a constant low temperature while stirring to prevent burning or curdling.
• Use a fondue set or an induction cooker to maintain the ideal temperature.
• Serve with crusty bread, roasted or boiled potatoes, blanched vegetables (such as broccoli, cauliflower, or cherry tomatoes), or even pasta shells or rigatoni.
• Remember to swirl your toppings in the fondue rather than dipping, as per the Swiss tradition!

Alcohol content in fondue

Alcohol is a common ingredient in fondue recipes, but it is not always included. The type and amount of alcohol used can vary depending on personal preference and dietary restrictions. Here is a more detailed look at the alcohol content in fondue:

Types of Alcohol Used in Fondue

The most common type of alcohol used in fondue is wine, typically dry white wine. It adds a depth of flavour to the dish and is known to pair well with cheese, a primary ingredient in fondue. However, other types of alcohol may also be used. For example, some recipes call for the addition of kirsch, a Swiss liquor, to enhance the flavour of the fondue.

Alcohol Content in Traditional Swiss Fondue

Traditional Swiss fondue typically includes alcohol as an essential ingredient. The classic recipe often features a combination of shredded Gruyere, Emmenthaler, and Appenzeller cheeses, tossed with flour and combined with white wine, lemon juice, and optional kirsch. This mixture is heated and stirred until the cheese melts, creating a creamy fondue. The alcohol in the wine and kirsch contributes to the flavour profile of the dish.

Non-Alcoholic Alternatives

It is important to note that fondue can be made without alcohol to accommodate various dietary preferences and restrictions. Some people may choose to omit the alcohol due to religious beliefs, health concerns, or personal taste. In such cases, substitutions can be made to replicate the flavour and texture of traditional fondue.

One alternative is to replace the wine with non-alcoholic options such as apple cider, chicken broth, or vegetable broth. These substitutes provide a similar flavour profile without the presence of alcohol. Additionally, some recipes may suggest using water or milk, although these options are less common in restaurants.

Evaporation of Alcohol During Cooking

It is worth mentioning that during the cooking process, some of the alcohol in the fondue may evaporate. However, it is important to note that not all alcohol will burn off, and there may still be a significant amount remaining in the final dish. This is an important consideration for individuals with sensitivities or allergies to alcohol.

The inclusion of alcohol in fondue is a matter of personal preference and dietary restrictions. While traditional fondue recipes often include wine or liquor, non-alcoholic alternatives can be used to create a delicious fondue experience for all to enjoy. Adjustments can be made to suit individual tastes and ensure a safe and enjoyable meal for everyone.

Alcohol-intolerant diners and fondue

Alcohol-intolerant diners need not miss out on the fun of fondue! While traditional Swiss fondue recipes use dry white wine, there are plenty of delicious non-alcoholic alternatives.

For a simple substitute, you can replace the wine with chicken or vegetable stock, adding a splash of vinegar to provide the tang you would otherwise get from the wine. Rice vinegar, white wine vinegar, or apple cider vinegar are ideal, as they are mild and lightly sweet.

If you want to avoid vinegar, too, you can use milk or water instead. However, using just milk can be too rich, and water may dilute the flavour, so a combination of stock and milk is recommended.

For a non-alcoholic fondue, you can use any easy-melting cheese, such as Gruyere, Emmental, or Cheddar. It's best to grate the cheese yourself, as pre-shredded cheese has anti-caking agents that can affect the texture of the fondue.

To make your fondue, start by coating your grated cheese with cornstarch. This will help stabilise the cheese and thicken the fondue. Then, rub the inside of your fondue pot with a clove of garlic. Add your liquid base—stock, milk, or a combination of the two—and heat until bubbling but not boiling.

Next, add the cheese a handful at a time, stirring constantly and making sure each addition is melted before adding more. Once all the cheese has melted, add spices like nutmeg, paprika, or pepper, if desired. Finish with a squeeze of lemon juice to brighten the flavour and mimic the tartaric acid in wine.

Serve your fondue with crusty bread, roasted or boiled potatoes, blanched vegetables, or gherkins and pickled onions. Remember to swirl your toppings in the fondue rather than dipping, as is the Swiss way!

Enjoy your fondue night, knowing that everyone can join in the fun, even those who don't drink alcohol.

The role of alcohol in cooking

Alcohol can be used in cooking as an ingredient, a cooking fuel, or for a visual display. Alcohol is used in cooking to improve the flavour of the food. It bonds with both fat and water molecules, allowing it to carry aromas and flavour.

When cooking with alcohol, it is best to use alcohol that you would drink. It is not necessary to use expensive alcohol, as the nuances of its flavour will be lost in the cooking process. However, it is also not recommended to use cheap, undrinkable alcohol or "cooking wine", as these will not improve the flavour of your food.

Alcohol can be used in marinades to season meat and carry flavour. It can also be used to make sauces for meat, with red wine and darker beers pairing best with red meat, and white wine and lighter beers pairing best with chicken and fish. Alcohol can also be used to poach fruit, with wine highlighting the sweetness of the fruit.

Alcohol can also be used to flambé, where the alcohol is poured on top of a dish and then ignited to create a visual presentation. This technique is used in Japanese teppanyaki restaurants, where the spirit is poured onto a griddle and lit, providing a dramatic start to the cooking and leaving a residue on the griddle that indicates to the chef which parts are hottest.

Alcohol can also be used as a cooking fuel. Alcohol stoves are popular on boats and for camping as they are safer and more environmentally friendly than other fuels.

Frequently asked questions