Selecting the right wine is crucial for making Swiss fondue. Professional chef Alekka Sweeney recommends using dry white wines like Sauvignon Blanc or Pinot Grigio, which help emulsify the cheese and counteract its richness without overpowering it. It's essential to avoid complex wines as their flavors may clash, while a light-bodied white enhances the fondue experience. The process includes pouring wine into the heated pot before adding shredded cheese, ensuring a smooth and creamy dip.
"White wine is the best to use for fondue; Sauvignon Blanc or Pinot Grigio," the cooking coach told Tasting Table. Adding wine helps emulsify the cheese and adds acidity."
"A full bodied wine will clash with the cheese and can impart bitterness. It's best to choose light-bodied dry varieties."
"To make classic fondue at home, cornstarch-coated shredded cheeses are typically added after the wine has been poured into the heated fondue pot... the wine prevents the cheese from separating."
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