Read our last article on Fondue? Here's the recipe!
"It was the Seppeltsfield DP 117 Dry Flor Apera Sherry which won out on the evening - We tried the 2013 Sidewood Mappinga Fume Sauvignon Blanc which worked well and while we had Yalumba’s 2016 Eden Valley Viognier on the table we didn’t even open that because the sherry had already established itself as the perfect accompaniment. The bone dry nutty finish of the sherry was perfect to cut through the texture and fattiness of the fondue. Similarly, the homemade pickled carrots and pickled cherries worked brilliantly with it as did the salad of watercress, quinoa and pickled shallots. All up it made for an interesting, if somewhat retro, table and it was great fun experimenting with the different food and wine combinations. Definitely winter warming!"
Food accompanying the Fondue Savoyarde was:
Crusty sour dough bread
Boiled new potatoes
Fresh red capsicum strips
Watercress and quinoa salad with pickled shallots
250 g Gruyère cheese 250 g Comté cheese
250 g Beaufort cheese
1 clove of garlic
375 ml dry white wine eg Riesling
Generous pinch of grated nutmeg
1 tbsp of potato starch (gluten free)
75ml of Kirsch
Remove any cheese rind and grate the 3 different cheese.
Mix the potato starch with the Kirsch to make a smooth paste.
Rub the inside of the fondue pot with the garlic.
Heat the fondue pot over low heat, then add wine and bring it to a simmer,
Add the grated cheese and stir continuously until melted.
Add the pinch of grated nutmeg and stir though.
Stir in the potato starch and kirsch mixture and cook for 2 minutes or so until fondue thickens and begins to bubble.
Season with cracked pepper.