wine and fondue?

Actually, Jenn, I'd say that you're much better off with an acidic white wine if you're talking about cheese fondue. I'd stay away from most CA Chardonnays as not being acidic enough, but a NZ Sauvignon Blanc (or Chardonnay or Riesling) would work well, as would most any wine from Alsace or Grüner Veltliner from Austria. Pinot Blanc or Riesling from Oregon would also be great.

Mark Lipton

p.s. A recent topic in this group was on good wine values currently available. You can either look for the topic "QPR wines for September" in Google groups or just use this link:

A white with lots of acidity, such as those of Savoie, where you are likely to come across a fondue. Cheese right?

Mike

Hello, Mike! You wrote on Sat, 23 Sep 2006 12:57:18 +0200:

MT> Jenn wrote: ??>> Can anyone think of something to go with fondue? I'm ??>> assuming a red is the choice I just don't know what.

MT> A white with lots of acidity, such as those of Savoie, MT> where you are likely to come across a fondue. Cheese MT> right?

MT> Mike

I have always used the wine with which I made the cheese fondue and which, I believe, is the custom in area where fondue was invented. Ideally, I guess those from Savoie since Swiss wines are overpriced in general.

If you are talking about fondue bourguignonne , the various strongly flavored accompanying sauces call for a less than subtle wine, IMHO. It's redundant to say that the area where the dish originated has a vast range of suitable wines and California and Australia have many too.

James Silverton Potomac, Maryland

E-mail, with obvious alterations: not.jim.silverton.at.comcast.not

Assuming we're talking cheese, I'd agree with the crisp white idea. If you want Swiss, some wine shops might carry a Fendant. A bit more available as noted are wines from Savoie, the Boniface Apremont is usually a decent deal.

DaleW ha scritto:

i agree with daleW fendant is very indicated for fondue. Make sure the cheese is "fonduta" Fendant pirouette could cost here about 9 to 10 euro. do not drink any water with fondue would also suggest a good barolo.

a variant to fondue could be raclette with "raclette" cheese or even emmenthal.

ciao giuseppe

there is no such cheese... I think you mean to use fontina to make the italian version of fondue, called fonduta.

You are thinking of fondue as a variant of fonduta. Actually depending on where you are (Val d'Aosta, Savoie, Fribourg, Neuchatel etc.) you will find similar ways of preparing it. Fontina in Val d'Aosta, in the Jura area above Geneva you will find Vacherin, Mont d'Or, further west Emmenthal, Gruyère, elsewhere raclette. Variations abound...

Then how about a Riesling or Gewurztraminer from the Anderson Valley? Navarro and Lazy Creek both make nice examples.

Mark Lipton

Navarro Gewurtz is unusual in that it's not sweet, like (or not anywhere near as sweet as) other Gewurztraminers I've had. I much prefer the drier wines. I learned just the other day that Gewurtz is really a French (Alsace) wine, not a German one. Interesting.

Jose

Actually, it's Italian in origin (from Termino in the Alto Adige; Gewürztraminer = spicy Traminer; Traminer = something from Termino). You can find producers in the Alto Adige making "Traminer aromatico." If you can find one, give it a shot and see what you think. There's no question, though, that Alsace produces the finest expression of the grape and probably the greatest amount of it, too.

Mark Lipton

As Spock would say... "fascinating."

Whenever I hear of Termino, I always think of the Foundation trilogy. Thus I can imagine myself drinking something other-worldly.

I'll do that. I'm just now expanding out to non-California wines. Most of my wining has been Napa, Sonoma, and Alexander Valley, since we go there every year and I get to do lots of wine tasti... er... I get to enjoy in miniature the first part of the experience of drinking wine with food. :)

That's what they told me at the Artisan Wine Shop. It just opened in Beacon NY, and they had four distributors sampling something like twenty five different wines for their grand opening last Saturday. I picked up five, and will report on them when I open them (if I remember!).

We just happened to be walking around in the town on a Friday my wife and I unexpectedly had free, and I popped my nose into the shop and started talking to the proprietor. They have a little kitchen in the back too and he's planning on doing something with how food goes with wine. I've never seen a wine shop with a kitchen in it, so that piqued my interest, and I returned for the grand opening.

Jose

That's what they told me at the Artisan Wine Shop...

(the quote was missing from the prior post, thus draining the rest of it from context)

Jose

^ Term_e_no.

Btw: -->

M.

First it's "Gewurz", not "Gewurtz". "Gewürz" is spice in German. The "t" comes from "traminer", but cannot precede the "z".

Second, although most Gewurztraminer (French & English spelling) comes from Alsace, there is Gewürztraminer (German spelling) also in Germany, Austria and Südtirol (Alto Adige).

M.

Not necessarily. It very much depends on the fondue. Grüner Veltliner is also good with several types of fondue. Even with reds prefer to go light cru Beaujolais or a lighter Pinot Noir.

Mike Tommasi ha scritto:

sorry i have mixed up the names the chees is fontina the way of cooking is fonduta

Michael Pronay skrev i snipped-for-privacy@pronay.com dette:

I have seen it in Penedes, too (I have a vague memory of some Torres wine based on Gewurztraminer - but maybe just a blend, I'm not sure at all).

regards Jan

Right, there is Gewurz in Penedes (yes, I guess it's a Torres blend), and we once had another stunning Spanish exemple from Somontano DO, iirc.

M.