Alco Tips & Tricks

There is also the local tradition, the “coup du milieu”, where one take a drink in the middle of he meal with beverages such as Kirsch, Eau-de-Vie, Marc, Poire William, Prune, Calva or Grappa! 😉

Serve Fondue with the same dry cold White Wine used in the fondue  or with the Black tea 😉

Choose a light, sparkling, slightly acid wine, preferably a Swiss Neuchatel. The acidity of the wine helps to liquify the cheese and to make the melted cheese homogenous. Wines with little acidity are not suited to a fondue 😉

I suggest pairing it with a dry Swiss wine, or something like Sauvignon blanc, making sure it’s well-iced, to offset the richness of the melted cheese 😉

A generous shot of dry white and a squirt of lemon juice 😉

Have a shot of Kirsch on the side to dip your bread in prior to placing in the fondue 😉

Often a snifter of Kirschwasser is served alongside the fondue & not only for dipping your bread into it 😉

If you prefer to make the fondue without alcohol, you will need to add a non-alcoholic acid, like lemon juice 😉

Apple juice and champagne can also be served 😉

Serve Brie with Bordeaux and Burgundy wines 😉

Half the fun of the fondue is in the eating – a glass of dry white wine – preferable chilled is the traditional accompaniment -although a good winter beer goes very well with Fondue 😉

Istead of Kirschwasser you may go for clear Cherry Brandy 😉

Sometimes, you would also like to serve Tequila for dipping & drinking… as for example, with Cheesy Fondue “Cheddar with Jalapeños & Nachos” 😉

Pair Camembert Cheeeese with white Burgandys, Rhine whites, Pinot Noir or Gamay 😉

Enjoy the Fondue “Creamy Parmesan” with white wine such as Sauvignon Blanc or Pinot Grigio 😉

Blue Cheese is a very deeply flavored cheese. It is salty, pungent, spicy and moldy. The texture is also very rich. One of the best ways to match this depth of flavor is with a sweet wine. The sweetness of the wine clings to the fat in the cheese and creates an amazing taste sensation 😉

Try it: Apple cider with “Ostschweizer” Fondue 😉

In Fondue “Schabziger” instead of Kirsch, use Calvados or Pear Brandy! 😉

For Fondue “Gruyère & Apple Cider” instead of Calvados (apple brandy), you may try to add applejack brandy or poire Williams 😉

HOWEVER, Champagne, seems to work well with all cheeeeses 😉 like…
“Emmentaler in Champagne” and “Truffels & Champagne” – Bubbles are also always festive, and most people find it hard to turn down… 😉

Remember! “Cheeeese Fondue” is cooked on the stovetop, not just heated through until the cheese melts…      Sooo, most of the alcohol content will evaporate… 😉 sooo, Swiss kids eat fondue along with the adults and grow up to be fine upstanding citizens  😉   However, if you still opt for a non-alcoholic Cheeeesy Fondue than add instead of wine – chicken broth, BUT do Not forget about the lemon juice 😉