Bushra Griffith
When making a cheese fondue, it's important to choose the right wine to accompany the cheese. The best wine for cheese fondue is a dry, high-acid white wine, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. The acid in the wine helps to keep the fondue smooth and gives it an even texture. It also prevents the cheese proteins from clumping together and breaking the sauce.
| Characteristics | Values |
|---|---|
| Type | Dry and high acid |
| Examples | Sauvignon Blanc, Pinot Gris, Unoaked Chardonnay |
| Acid | Helps keep the fondue smooth and prevents the cheese from clumping together |
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What You'll Learn
Dry and high-acid white wines are best for cheese fondue
Sauvignon Blanc, Pinot Gris, and unoaked Chardonnay are all good choices for a cheese fondue. These wines are dry and high-acid, with Sauvignon Blanc and Pinot Gris also being particularly acidic.
The wine you choose for your fondue will directly impact the taste of the dish. It's a good idea to choose a wine that you would enjoy drinking with dinner. You can also use beer or sherry instead of wine for a different flavour.
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Sauvignon Blanc is a good choice for cheese fondue
When it comes to cheese fondue, Sauvignon Blanc is a great choice of white wine. This is because it is dry and high in acid, which helps to cut through the richness of the cheese and keep the fondue smooth. The acid in the wine also prevents the cheese proteins from clumping together and breaking the sauce, giving it an even texture.
Sauvignon Blanc is a versatile wine that pairs well with a variety of cheeses commonly used in fondue, such as Gruyère, Emmental, Swiss cheese, Comté, Raclette, Fontina, Gouda, and Cheddar. It has a crisp, refreshing taste that complements the creamy, rich flavours of the cheese.
When selecting a Sauvignon Blanc for your cheese fondue, look for one that is dry and has a good amount of acidity. You don't need to spend a lot of money on an expensive bottle, but choose one that you would enjoy drinking with dinner. The wine will directly impact the taste of the fondue, so it's important to select a wine that you like.
In addition to Sauvignon Blanc, other recommended white wines for fondue include Pinot Gris and unoaked Chardonnay. These wines also have the desired dry and high-acid qualities that make them suitable for cheese fondue.
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Pinot Gris is another good choice for cheese fondue
When making a cheese fondue, it's important to use a dry, high-acid white wine. This is because the acid helps to cut through the richness of the cheese, keeping the fondue smooth and preventing the cheese from clumping together.
When choosing a Pinot Gris for your fondue, look for a bottle from Alsace in France, or Oregon in the US. These regions are known for producing high-quality Pinot Gris wines. You could also try a Pinot Grigio, which is the Italian name for the same grape variety. Pinot Grigios tend to be lighter and more crisp than Pinot Gris, so they could be a good choice if you prefer a more refreshing fondue.
Remember, the taste of the wine will directly impact the taste of the fondue, so choose a bottle that you would enjoy drinking with your meal.
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Unoaked Chardonnay is a good choice for cheese fondue
Classic cheese fondue calls for white wine. The acid in the wine will help keep the cheese mixture smooth and gives it an even texture. The taste of the wine directly impacts the fondue's taste. You don't need to spend a lot of money, but make sure it's a wine you'd enjoy drinking with dinner.
For a non-alcoholic fondue, substitute one cup of chicken broth and 1/4 teaspoon of lemon juice for the wine, for that bit of acidity.
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The wine's acid helps to keep the fondue smooth and prevents the cheese from clumping
When making cheese fondue, it's important to use a dry, high-acid white wine such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. The acid in the wine helps to keep the fondue smooth and prevents the cheese from clumping together. This is because the wine's acid cuts through the richness of the cheese, preventing it from becoming too thick and stringy. It also adds a delicious flavour to the fondue.
Fondue is a traditional Swiss dish, and the classic recipe calls for a blend of firm, mountain-style cheeses such as Gruyere, Emmental, and Appenzeller. However, other types of cheese such as Swiss cheese, comté, raclette, fontina, gouda, and cheddar can also be used.
When making fondue, it's important to add the cheese slowly, in small handfuls, whisking and thoroughly melting each addition before adding more. This helps to prevent lumps from forming. Additionally, coating the shredded cheese with cornstarch can help to prevent clumping.
If you prefer not to use wine, you can substitute it with chicken broth and lemon juice to achieve a similar level of acidity.
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Frequently asked questions
A dry and high-acid white wine is best for cheese fondue, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay.
The acid in the wine helps to keep the fondue smooth and prevents the cheese from clumping together.
A blend of Emmental and Gruyère is traditional, but Swiss cheese, comté, raclette, fontina, gouda, and cheddar are also often used.
Yes, you can substitute 1 cup of chicken broth and 1/4 teaspoon of lemon juice for the wine to add acidity and prevent the cheese from clumping together.
