If one food and wine pairing is the mother of them all, it’s wine and cheese. It’s the ultimate combination of comfort and class (just like our own mothers!), satisfying yet exuberant. During these cold winter months, fondue provides an exciting, festive (and warm) alternative to the usual cheese platter.
Not only does fondue pair well with wine, but it has wine in the recipe, too. If you’re making your own fondue, what you’re looking for is a wine that will cook well with cheese but also accompany it beautifully, cutting through the richness while complementing its flavors.
Look no further than Rueda Verdejo. Its crisp acidity and fruit forward nature mesh beautifully with nearly all the recipe components, and it’s just as good in the fondue as it is in your glass. Another perk of pouring Rueda Verdejo? The wine pairs beautifully with an array of cuisines from countries both near to and far from its native homeland in central Spain.
Worry not if you don’t have a fondue pot. We’ve compiled a list of three different fondue recipes using three different types of cookware. Grab yourself a bottle of Rueda Verdejo and get started!
Traditional Swiss-Style Fondue (Prepared in Fondue Pot)
Swiss cheese, French Alpine dippers like baguette chunks and pear slices, and a fondue pot make this our traditional recipe. Rueda Verdejo’s crisp flavors and bright acidity will help make a phenomenal fondue.
What You’ll Need:
- 2 Cups Swiss or Emmental Cheese (shredded)
- 2 Cups Gruyere Cheese (Shredded)
- 2 Tablespoons All-Purpose Flour
- 1 Clove of Garlic
- 1 Cup of Rueda Verdejo Dry White Wine
- 2 Tablespoons of Dry Fino Sherry
- 1 Baguette, sliced into cubes (for dipping)
- Sliced Pears and Apples (for dipping)
Directions:
Cut garlic clove in half and rub inside fondue pot. Pour wine into pot and bring to simmer, making sure not to boil the wine. Put all cheese into separate large bowl and toss with flour. Add cheese one handful at a time, stirring to incorporate into simmering wine. When all cheese is melted, add dry Fino Sherry and stir. Serve over low heat, using fondue spears to dip baguette cubes and sliced fruit into fondue.
Italian-Style Fondue (Prepared in Saucepan)
Who says fondue has to be French? Italian meats and cheeses are ideal for rich fondue and savory sides. Rueda Verdejo’s stone fruit flavors pair beautifully with Fontina cheese, both within the recipe and served alongside the final dish.
What You’ll Need:
- 1 Cup Fontina Cheese (Grated)
- 1 Cup Swiss or Gruyere Cheese (Grated)
- 2 Tablespoons All-Purpose Flour
- 4 oz. Package of Chopped Pancetta
- 1 ½ Cups Rueda Verdejo Dry White Wine
- 1 Loaf of Focaccia Bread, sliced into cubes (for dipping)
- Trimmed Radishes, sliced in half (for dipping)
Directions:
Sauté pancetta in saucepan over medium heat until crisp, approximately 7-10 minutes. Remove pancetta from pan, drain excess oil, and pour wine into same saucepan, bringing wine to a simmer. In a separate bowl, toss both cheeses together with flour. Add cheese to saucepan one handful at a time, constantly stirring. Add pancetta and stir together. Sprinkle chives over top of fondue and serve over light heat.
Spanish-Style Fondue (Prepared in Crock Pot)
Everyone loves a good night with friends over tapas, right? Add this Spanish-style fondue to your next tapas or paella party and go down as the greatest host in history. The mouthwatering acidity in Rueda Verdejo plays beautifully off the spiced paprika. Serve this dish up in everyone’s favorite heat-holder, the Crock Pot!
What You’ll Need:
- 2 Cups Swiss or Gruyere Cheese (shredded)
- 2 Cups Manchego Cheese (shredded)
- 2 Tablespoons All-Purpose Flour
- 1 Clove of Garlic (peeled and cut in half)
- 1 Cup Rueda Verdejo Dry White Wine
- Smoked Paprika
- 1 Baguette, sliced into cubes (for dipping)
- Cured Chorizo, sliced (for dipping)
- Apple slices (for dipping)
Directions:
Add all ingredients except baguette, chorizo, and apples into Crock Pot. Turn heat onto high and cover for 90 minutes. Remove garlic after 15 minutes and stir. Continue stirring ingredients every 15-20 minutes. Remove Crock Pot lid for last 5 minutes to let extra moisture out and serve over low heat.
