Wine-Cheese Fondue: A Match Made In Culinary Heaven

Fondue is a Swiss dish that gained popularity in the U.S. in the 1960s and remains a favourite today. The classic cheese fondue is made with a blend of cheeses, traditionally Emmental and Gruyère, but Swiss cheese, Comté, Raclette, Fontina, Gouda, and Cheddar are also used. The best white wines for fondue are Pinot Gris, Sauvignon Blanc, or unoaked Chardonnay. The wine is used not only to flavour the fondue but also to prevent the cheese from clumping together thanks to its acid content.

Wine prevents the cheese from clumping together

Wine is an essential ingredient in cheese fondue, and it's not just for flavour. Wine prevents the cheese from clumping together and gives the fondue a smooth, even texture.

Wine contains natural tartaric acid, which stops cheese proteins from clumping together and breaking the sauce. The acid in the wine also helps to keep the cheese from stringing together. This is why a non-alcoholic fondue substitute should include an acidic ingredient such as lemon juice or lime juice.

When making fondue, it's important to add the wine to the pot first and bring it to a simmer before adding the cheese. This helps to ensure a smooth fondue. The wine should be dry and high-acid, such as a Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. It's also important to use good-quality wine, as the taste of the wine will directly impact the taste of the fondue.

In addition to wine, cornstarch is another ingredient that helps prevent clumping. Cornstarch thickens the fondue and coats the cheese, keeping it from sticking together. It's important to thoroughly coat the shredded cheese with cornstarch before adding it to the pot.

Another tip to prevent clumping is to add the cheese to the pot slowly, in small handfuls or batches, stirring well between each addition. This allows the cheese to melt evenly and prevents clumping.

Wine adds flavour to the fondue

Wine is an essential ingredient in cheese fondue, not only for its flavour but also for its acidity, which prevents the cheese proteins from clumping together and breaking the sauce. The acid in the wine helps to keep the fondue smooth and gives it an even texture.

The best wines for fondue are dry and high-acid, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. The wine's flavour directly impacts the fondue, so it's important to use a wine that you would enjoy drinking. If you're looking for a non-alcoholic alternative, you can substitute the wine with chicken or vegetable stock, but adding a bit of lemon juice is essential to mimic the wine's acidity and keep the cheese from stringing together.

When making cheese fondue, it's important to add the wine to the pot first and bring it to a simmer before slowly adding the cheese, a little at a time, while stirring constantly. This ensures a smooth and creamy fondue.

In addition to its functional role, wine also enhances the flavour of the fondue. The natural tartaric acid in wine acts as a stabiliser, preventing the cheese from curdling or breaking. This is especially important when melting large amounts of cheese, as it helps to create a smooth and creamy sauce.

While wine is a key ingredient in traditional cheese fondue, it can be substituted with non-alcoholic alternatives if desired. However, it is generally recommended to use wine for the best flavour and texture.

Wine acts as a stabiliser

If you want to make a non-alcoholic fondue, you can substitute the wine with stock and lemon juice. The acidity from the lemon juice is essential to keep the cheese from stringing together. However, it is recommended not to leave out the wine from the recipe.

It is important to note that the alcohol from the wine will mostly cook out by the time the fondue is ready. If you are still concerned about the alcohol content, you can try using a non-alcoholic wine or a light beer.

Wine can be replaced with stock and milk

Wine is added to cheese fondue to flavour the dish and to reduce the risk of the fondue curdling. The acid in the wine also helps to stop the fondue from becoming stringy by breaking up the protein chains in the cheese.

If you would like to replace the wine in a cheese fondue recipe, you can use a combination of stock and milk. Any stock of your choice will work, although it is recommended to use a low-sodium stock. You can use chicken stock or vegetable stock for a vegetarian option. If you only have a regular sodium stock, you can add more water to mitigate the salt levels.

Milk can be added to the stock to give the fondue a nice richness. You can use just stock or milk in the fondue, but using only stock may make the fondue too salty, and using only milk may make it too rich. A 50/50 mix of both is recommended.

If you are replacing the wine with stock and milk, you will need to add an extra source of acid to the fondue to mimic the tartaric acid in wine, which acts as a stabiliser. You can add lemon juice or lime juice to the fondue to achieve this.

Wine can be replaced with lemon or lime juice

Wine is added to cheese fondue to flavour the dish and to prevent the cheese from stringing together and clumping into lumps. The acid in the wine helps to keep the cheese smooth and gives it an even texture.

Ingredients:

• 200g shredded cheese of choice (Gruyere or Swiss Cheese)
• 100ml low-sodium chicken stock
• 1/2 tsp minced garlic
• 1/4 tsp ground sweet paprika
• 1/4 tsp ground nutmeg
• 1/4 tsp ground white pepper
• Boiled/roasted potatoes
• Blanched vegetables such as broccoli, cauliflower, capsicums, cherry tomatoes
• Lemon juice or lime juice

Steps:

• To shredded cheese, add cornstarch and toss through to evenly coat the cheese.
• To a cold saucepan or your fondue pot, add the stock, milk and garlic. You have the option of rubbing the saucepan with the garlic clove so you only get a hint of garlic.
• Turn on the heat, and over low to medium heat, allow this mixture to come to a gentle simmer.
• Once the mixture starts to gently simmer, add the cheese gradually and in batches. Gently stir the saucepan so that the cheese melts or almost completely melts, before adding the next batch of cheese. Be patient!
• Once you’ve added all the cheese, and it has almost completely melted, add the ground sweet paprika, nutmeg and pepper, if using. Continue to stir to combine. The cheese fondue should also start to thicken.
• Once all of the cheese has melted, finish off by stirring in the lemon juice or lime juice. Cheese fondue is now ready to serve!

Frequently asked questions