Cheese Fondue: Perfect Wine Pairings For A Hearty Dish

Fondue is a Swiss dish that originated as a way to use up stale bread and scraps of cheese. It typically features Swiss cheeses like Gruyère and Emmental, although other types of cheese can be used. The dish also includes an alcoholic spirit such as white wine, beer, fruit brandy, or cider, which is heated but not boiled to prevent the fondue from becoming too runny. The alcohol is heated first, and then grated or diced cheese is added and mixed with flour. The mixture is stirred until the cheese is melted and the desired consistency is achieved. In addition to the alcohol and cheese, fondue often includes spices such as pepper, nutmeg, paprika, or various herbs, as well as garlic or kirschwasser, a Swiss liquor, to round off the flavour.

White wine is a common ingredient in cheese fondue

A classic Swiss fondue recipe includes dry white wine, such as Chablis or Riesling, or even dry Champagne. The wine is added to a pot and heated gently, before adding the cheese, and other ingredients such as garlic, lemon juice, and spices. The ratio is important: for every 400g of cheese, 150ml of white wine is needed. If a larger quantity of fondue is required, the amount of wine should be slightly less than doubled, as the alcohol needs to evaporate during cooking.

The type of wine used will influence the flavour of the fondue. A dry white wine is a good choice, as it is less sweet than other varieties and will not overpower the cheese. A good-quality dry wine is recommended for the best flavour. The wine is heated, but not boiled, to ensure the alcohol evaporates, and the fondue is then placed over a burner to keep it warm and gently bubbling.

While white wine is the most common alcohol used in cheese fondue, other options are available. Some recipes suggest using beer, fruit brandy, or cider. Non-alcoholic options include apple juice, water, or milk, although these are less traditional. The choice of alcohol can be varied to suit personal taste and dietary requirements.

Brandy, cognac, or Kirsch (a Swiss cherry liquor) are also used

If you cannot find Kirsch, brandy or cognac can be used as substitutes. However, it is important to note that making too many substitutions may result in a fondue that does not resemble the traditional variety.

The alcohol used in fondue is not always burnt off in the cooking process, and some people with alcohol sensitivities may still have a reaction to it. The alcohol is added to the fondue to enhance the flavour, and it is not meant to be a prominent taste. However, some people may still be able to taste it.

When preparing a cheese fondue, it is important to note that the mixture should never be allowed to boil, as this will make the fondue too runny. Even when heating the alcohol, it should only simmer gently.

Alcoholic drinks like cider or beer can be used instead of wine

If you are looking for a non-alcoholic option, apple juice can be used, but it tends to be too sweet. Water or milk are also possible substitutes, although restaurants are less likely to offer these options. For those who are not sensitive to alcohol, a good-quality dry Kirsch (a Swiss liquor) is highly recommended as an addition to the fondue. Kirsch is made from cherries, and while it is a type of brandy, it should not be substituted with cherry liqueur as it is too sweet.

When making a cheese fondue, it is important to use a combination of cheeses that are not too young and have a nice spicy flavour. Swiss cheeses such as Gruyère and Emmenthaler are traditional choices, but other options include Appenzeller, Asiago, Brie, Cheddar, and Parmesan. The cheese should be shredded or cut into small chunks, as this will help it melt more smoothly.

In addition to the alcohol and cheese, other ingredients that can be added to a fondue include flour, garlic, lemon juice, pepper, nutmeg, and various herbs. The fondue should be heated gently, and it is important to ensure that it does not come to a boil as this will make it too runny. The mixture should be stirred constantly while the cheese is melting to achieve the desired creamy consistency.

Alcohol is often not burnt off during the cooking process

The amount of alcohol that remains in the fondue depends on several factors, including the type of alcohol used, the cooking temperature, and the cooking time. Different types of alcohol have different boiling points, which will affect how much alcohol evaporates during cooking. For example, wine has a lower boiling point than brandy, so using wine as the base for a fondue may result in a higher percentage of alcohol evaporating.

Cooking temperature and time also play a role in how much alcohol is burnt off. If the fondue is cooked at a lower temperature for a shorter amount of time, more alcohol is likely to remain in the dish. This is something to consider when adjusting recipes or making substitutions.

Additionally, the size of the fondue pot's opening can impact the amount of alcohol that evaporates. A larger opening will provide a greater surface area for evaporation, allowing more alcohol to burn off. However, different pots have different opening sizes, making it challenging to give a precise wine-to-cheese ratio for larger fondue batches.

It is worth noting that the alcohol content in fondue can vary significantly from recipe to recipe. Some recipes may call for additional alcohol, such as kirsch or brandy, which can increase the overall alcohol content. These recipes may require adjustments to ensure the alcohol is burnt off sufficiently.

When preparing cheese fondue, it is essential to be mindful of the potential presence of alcohol in the dish, especially when serving individuals with alcohol sensitivities or those who wish to avoid alcohol for personal or religious reasons. While the alcohol may add flavour and aroma to the fondue, it is important to provide alternatives or make adjustments to ensure the dish is safe and enjoyable for all.

Non-alcoholic options include apple juice, water, or milk

Non-alcoholic cheese fondue is a great option for family meals or for those who don't drink alcohol. While traditional cheese fondue often includes white wine, there are many tasty alternatives that can be used as a base for your fondue.

Apple juice is a popular non-alcoholic substitute for white wine in fondue. It adds a touch of sweetness to the dish and is a good option if you're looking for a milder flavour. However, some people find apple juice too sweet, so if you're looking for a less sugary option, water or milk can be used instead. These will give your fondue a more savoury taste and a thinner consistency.

If you're making a non-alcoholic fondue, you might want to add a splash of vinegar to give it a slight tang. Rice vinegar, white wine vinegar, or apple cider vinegar are good options as they are mild and won't overpower the other flavours. You could also add lemon juice to make your fondue creamier and add a tangy flavour.

For a vegetarian fondue, swap the chicken stock for vegetable stock. And if you're gluten-intolerant, simply swap the bread for vegetables or gluten-free bread.

Frequently asked questions