With this course, we enjoyed two different bottles: While LInda and I prepared the fondue, we opened
a bottle of NV Zardetto Prosecco di Conegliano Spumante Brut, which is an excellent, crisp, and light-bodied
sparkling wine that is also very fruity. In addition, we opened a bottle of Chenin Blanc from South Africa,
produced by Indaba. I'm not sure of the year, but this had a slightly grassy taste, with a medium body and fruit.
The acidity and sweetness paired well with cheese.
Ingredients for the fondue:
1/2 lb shredded Gruyere cheese
1/2 lb shredded emmantaller cheese
3 tablespoons finely chopped shallot
1 1/2 tablespoons cornstarch
2 large garlic cloves
1 1/3 cups dry white wine
1 tablespoon fresh lemon juice
2 tablespoons kirsch
fresh nutmeg
1/2 can chipotle chilies in adobo sauce
Ingredients for dipping:
Cubed French or Italian bread
Blanched asparagus spears
Blanched broccoli
Grape tomatoes
Boiled new potatoes
Toss the cheese with the cornstarch in separate, large bowl. Rub the inside of a large, stovetop pot with the garlic cloves,
leaving the garlic in the pan when fnished. Add the wine, shallots and lemon juice to the pot and bring to a boil. Add the
cheese by handfuls, stirring until melted and blended well. Bring to a bare simmer and add the kirsch, grated nutmeg and
chilies to taste. Transfer to a fondue pot and enjoy.