Fondue Evening
There's nothing like a cozy fondue party! Which wine goes best with cheese fondue? With our national dish, we like to serve a Swiss white wine, but we also like to try daring cosmopolitan combinations. The main thing is to be sociable! The following recommendations are also perfect for raclette.
With mild fondue
These wines harmonize perfectly with the creamy Gruyère and Vacherin flavors of the Moitié-Moitié fondue.
With tangy fondue
The more tangy fondue mix also contains Appenzeller and Emmentaler. Low-tannin red wines are also an excellent match here.
With truffle fondue
Our tip, if it should be particularly noble... Accordingly, the choice of wine may also be more exclusive and cosmopolitan.
Our favorite fondue
Looking for a change of pace? Here comes our slightly different fondue recipe for you. The most important ingredient remains the same: white wine... um, cheese!
Fondue Recipe
What you need:
- 2 shallots
- 2 garlic cloves
- Dried tomatoes in oil (according to taste)
- 4 deciliters of white wine (e.g. our Sienta Blanche)
- 1 tsp lemon juice
- 400 g Gruyère AOP
- 400 g mountain cheese
- 4 tsp cornstarch
- 1 jar cherries
- Pepper, nutmeg
And this is how to make it:
- Cut dried tomatoes into strips.
- Chop shallots and a clove of garlic and sauté in butter. Remove pan from heat and add dried tomatoes.
- Cut garlic in half and rub it on the inside of the caquelon.
- Shred cheese with a cheese grater.
- Mix wine, lemon juice, cheese and cornstarch.
- Bring to a boil over medium heat, stirring constantly (in a figure-eight motion) to melt cheese.
- Add shallots, garlic, dried tomatoes and cherries. Add seasoning.
- Off to the Rechaud!
Is your fondue too thick? Add more white wine! Is your fondue too liquidy? Add more cheese or cornstarch in lemon juice to the fondue. Bon appétit and cheers!