This recipe was created exclusively to pair with the 2008 Chardonnay from our featured winery, Robert Hall. The wine has hints of vanilla, key lime and green apple. It is SIP-certified because the grapes are harvested from Hall's sustainably-certified vineyard. SIP stands for Certified Sustainability in Practice and is a third-party audit done by the Central Coast Vineyard Team.
Like most things in life, this wine is best with cheese. I chose this fondue because it didn't hide the wine's more nuanced notes. Because fondue can be a bit pricey to make, I suggest you use whatever cheeses you have on hand. Most any type will work unless it super hard like parmesan cheese. Simply use more white wine as needed. 5 garlic cloves, crushed
1/4 cup extra virgin olive oil
1 cup dry white wine
2 cups Emmentaler cheese, grated
2 cups Gruyère cheese, grated
1 tablespoon cornstarch
3 tablespoons kirsch
Pinch of freshly ground white pepper
Pinch of freshly grated nutmeg
1. In a deep skillet, warm the garlic and olive oil over a low heat.
2. Cook for about 20 minutes until the garlic is browned and soft.
3. Add the wine to the pan, set heat to medium.
4. When wine is simmering, gradually add the cheeses.
5. When the cheese mixture begins to bubble, add the cornstarch and kirsch.
6. Reduce heat to low and add the white pepper and nutmeg.
7. Serve in a fondue pot with cubed pieces of French bread for dipping.
8. Other great dipping choices include broccoli and apples.
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