Most people have a fondue set hidden away in some dark neglected corner of their kitchens. We actually possess two of them, but have rarely ever used them. But last week we felt inspired to get one of them out, give it a throrough clean, and set it to work.
Recipe (serves four, or two if you are
After rubbing the inside of the fondue pot with garlic, pour
in wine and lemon juice and heat gently until simmering on the hob. Add the grated cheese
a bit at a time, while stirring. Don't worry if it all looks a bit clumpy. When the cheese
has melted, dissolve the cornflour in a small volume of wine, and then stir this in. Don't
let the mixture boil, but keep heating for a few minutes until a regular consistency is
reached. Transfer foudue pot to table and serve with cubes of French bread.
Cloudy Bay Sauvignon blanc 1999, Marlborough, New
The wine complements the fondue really well: it takes the
texture of the cheese nicely in its stride, and neither the food or the wine get in the
way of each other. The wine's acidity cuts nicely through the rather cloying melted
cheese. Perhaps the fact that there is already a fair amount of white wine in the cheese
sauce helps to make this match such an easy one.