If you are looking for a fall meal to complement a glass of Italian wine, look no further than cheese fondue. It is the perfect meal for fall: cozy, warm and rich. Even better, it pairs exceptionally well with a number of white and red wine varietals. This fall try this cheese fondue recipe.
Ingredients Italian Autumn Fontina Fondue- 6 ounces (1 1/2 cups) shredded Fontina cheese
- 6 ounces (1 1/2 cups) shredded Havarti cheese
- 3 tablespoons all-purpose flour
- 3/4 cup dry white wine
- 1/4 cup dry sherry
- 1 1/2 teaspoons finely chopped shallot
- 1/2 teaspoon finely chopped garlic
- 1/2 teaspoon of freshly ground black pepper
- 3 tablespoons of chopped scallions
- Cubed bread (French, Italian, and Pumpernickel pair well)
- Broccoli florets (lightly steamed)
- Cauliflower florets (lightly steamed) cherry tomatoes
- Tart apple slices (such as Granny Smith)
- Sliced hot sausage
- Cornichons
- Steamed red potatoes
Preparation for Italian Autumn Fontina Fondue
In a bowl, toss the Fontina and Havarti cheeses in flour to coat, and place to the side. Heat a fondue pot to medium.* Pour in the white wine and sherry and bring to a simmer. Stir in the shallots and garlic with a fork. Cook for an additional 30 seconds, stirring constantly.
Add half of the cheese mixture to the pot, and cook until the cheese is melted, stirring constantly. Add the remaining cheese slowly, continuing to stir in a circular motion until all of the cheese has melted. Fold in black pepper and garnish with scallions. Keep fondue warm over low heat.
Serve the fondue with your choice of dippers and a bottle of wine. A dry, oaky red like works well. Or you can try a Chardonnay if you prefer white. Even a sweet red like - usually reserved for dessert - can pair well with this buttery fondue.
Best Wine Pairing: Vermentino
*Note: If you do not have a fondue pot, you may also use a conventional double boiler. Fill with two inches of water and bring to a boil before reducing the heat to medium.
