Fondue

Sarah_Warner · February 21, 2009, 1:27am

Anyone ever made it? Do I HAVE to include the Kirsch/ I just don’t wanna buy any, but don’t want to ruin it either. I was told Vodka is a good substitute. Thoughts? Wine to go with? I’m thinking Alsace. [imnewhere.gif]

Mmmmmmmmmmm cheese.

M_M_c_C_a_l_l · February 21, 2009, 1:45am

Hi Sarah,

I’ve only made fondue a few times, but I’ve made it with and without kirsch. I’ve used white wine, which worked perfectly well, but I’ve never tried vodka.

Melissa

Jorge_Henriquez · February 21, 2009, 3:00am

Second the white wine suggestion. Have never heard of the vodka though. THat’s gotta be a STRONG fondue.

Dick_Krueger · February 21, 2009, 3:13am

Over the years we’ve done a number of cheese fondues, with kirsh, dry white wine (usually), and brandy. I don’t think vodka would be that great.

Joe_Dulworth · February 21, 2009, 3:59pm

I can’t recall ever skipping alcohol entirely myself. We’ve always used white wine ourselves, preferring it over Kirsch.

ToddFrench · February 21, 2009, 4:08pm

Kirsch…there is no substitute

LMD_Ermitano · February 21, 2009, 4:37pm

I’ve tried raclette with two traditional pairings of Fendant and Apremont (among others). Pleasant, but those two wines are particularly uninteresting to me. I think good, traditional Alsace (i.e., not high in residual sugar) would be good - riesling, gewürz or pinot gris depending what you prefer.

I’ve found a nice, fragrant Pouilly-Fumé does well enough (2006 Raimbault-Pineau Pouilly-Fumé).

Just my 2¢,

N

John_Davis · February 21, 2009, 7:17pm

Kirsh or white wine here…never tried anything else.

John

Jeff_Pf0h1 · February 21, 2009, 8:56pm

Make it several times a year. Kirsch is the best, an aromatic white (dry) wine is next on the list. I wouldn’t try the vodka.

For wine pairings, I like Alsatian Pinot Gris as my first, 2nd and 3rd choices.

Sarah_Warner · February 23, 2009, 4:48pm

Thank you, everyone for your feedback. Actually the recipe I had called for BOTH white wine and Kirsch. I ditched the kirsh. Turned out the wine I chose to use IN the fondue was off dry (no way of knowing via the label. it was a Sylvaner) It was delish! Paired it with a Chasselas from Jura

All went well, except I cut my thumb on the cheese grater–gave the fondue and Umami element though.

/kidding!