Classic Fondue

Serves 6
  • 1 clove garlic, crushed
  • 1 cup dry white wine
  • 1 tbsp. cornstarch
  • 2 tbsp. cold water
  • 1/3 lb. grated Emmental cheese
  • 1/3 lb. grated Gruyère cheese
  • 1/3 lb. soft cheese, such as Brie
  • 1/2 tsp. Kirsch, to taste
  • - pinch freshly grated nutmeg
  • - freshly ground black pepper, to taste
  • - your choice of dippers: lightly toasted French or pumpernickel bread, cornichons (French gherkins),
        boiled new potatoes, and raw or blanched vegetables such as carrots, asparagus, broccoli or cauliflower

Rub the inside of a fondue pot or saucepan with crushed garlic; discard garlic. Add wine; bring to a simmer. Dissolve cornstarch in water; whisk into wine. Bring to a boil; cook for 2 min. Reduce heat to low; whisk in cheeses a little at a time. Stir in Kirsch; season with nutmeg and pepper. Serve hot with your choice of dippers.

Wine Pairing

Grüner Veltliner and Sauvignon Blanc are nicely crisp, clean white wines with just the right acidity to will balance the richness of this dish.