Wine is usually enjoyed by itself, but it can also take on a whole new meaning when consumed with a wide range of foods. Cheese is invariably paired with wines, so when the idea of assisting with the hosting of a Fondue Party presented itself there was no hesitation.

What is Fondue?

Fondue is a Swiss communal dish shared at the table in an earthenware pot called a Caquelon over a small burner. There are many kinds of fondue, but the most common consists of a blend of cheeses, wine and seasoning. Other fondues include chocolate and meat (Fondue Bourguignonne, Bressane, Chinoise).

Given that fondue is a “communal” meal there are a few basic guidelines to follow: to eat cheese fondue, spear a piece of bread using a fondue fork and dip it into the pot. Twirl the bread cube gently in the cheese to coat it. Allow excess to fall before putting in your mouth. This will allow the excess to drip back in the pot and also allow time for cooling. When you put the bread in your mouth, try not to touch the fork with your lips or tongue because the fork does go back in the pot. Or you can use a dining fork to slide the bread off the fondue fork then eat it with the 2nd fork. The bread you use has to be very crusty – when you slice the bread make sure that each piece includes a bit of the crust. This crust helps keep the bread on the fork after it is placed in the cheese. We used Appenzeller cheese which is a hard cow’s-milk cheese produced in the Appenzell region of northeast Switzerland. Arosa out of St Ann’s Bay supplied both the cheese and all the fondue equipment.

The word fondue pronounced [fohn-DOO] is derived from the French word “fondre” which means “to melt”. While a number of stories exist about the history and origins of fondue, cheese fondue has quite humble origins as Swiss households made the most economic use of everyday ingredients to carry them through the winter.

Which wines with Fondue?

According to the Swiss, the best wines with fondue are white wines like the traditional Fendant, but Riesling and Pinot Gris are also common. Break the rule and you’ll find that a good Merlot or Cabernet Sauvignon works just as well! The Casillero del Diablo Reserva Privada Cabernet Sauvignon- Syrah which is a full-bodied, well structured red wine and was nicely rounded out having been open for over a day, proved this point.

Fendant Wine

Chasselas or Chasselas Blanc is a wine grape variety grown in Switzerland, France, Germany, Portugal and New Zealand. It is called Fredant in the Valais canton(state) of Switzerland because of a particular feature of the ripe grape: the skin and pulp melt when pressed gently between fingers. The wine’s popularity rose dramatically in the middle of the 19th century thanks to government support. Today it is the second most planted grape variety in Switzerland, after Pinot Noir. The aromatic profile-discreet, sharply clear-leaves room for the many nuances (floral, fruity, mineral) provided by the vines’ environment. This was a crowd favourite at the fondue party.

Les Pyramides Petite Arvine de Molignon

Petite Arvine is the internationally renowned white Valais wine. Its grape, Arvine, which is genetically linked to grapes from Italy’s Val d’Aosta and neighbouring France, has been grown in Valais since 1602. It is a delicate grape, sensitive to wind, and it ripens late. As a result it demands the most exposure to sun, but preferably not in overly dry soil. Arvine gives a complete range of wines, each as exquisite and interesting as the last. We had the Les Pyramides Petite Arvine de Molignon which had a nose of complex ripe fruit, grapefruit and berries. On the palate it is a medium-bodied wine, with complex structure with a balanced acidity, an aromatic and soft mineral finish. It was the first time I was trying this grape varietal and I liked this expression of it a lot.

Fondue Customs

One of the most popular fondue customs is if a lady loses her bread cube in the fondue, she owes the man on her right a kiss. If a man has such a mishap when dining in a restaurant, he should buy the next round of drinks. In the home, he owes his hostess a kiss!

Cheers! Fashion’s Night Out is tomorrow. Go out and give the economy a well needed shot in the arm.

Chris Reckord is an independent wine consultant. He and his wife Kerri-Anne are part owners of Jamaica’s only Wine Bar – Bin26 Wine Bar in Devon House, Kingston. Please send your questions and comments to creckord@gmail.com . Follow Chris on twitter.com/DeVineWines