Fondue & Wine
Long winter evenings and New Year’s Eve are excellent opportunities for a fondue or raclette in delightful company. And the enjoyment is enhanced if the culinary diversity is complemented by suitable wines. Ernst Büscher of Wines of Germany (DWI) recommends: “Ideally, you should already consider your guests’ wine preferences when you choose the style of the fondue.”
Facts
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100 degrees
hot grease or broth
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Infinite
variations to choose
A great variety of nuances is added by the many potential side dishes and condiments, which should also be considered when you chose a suitable wine. “The sauces are frequently more dominant in taste than the meat you are using,” Ernst Büscher explains. A fruity, slightly hot chutney, for instance, makes for a harmonious combination with a semi-dry Riesling. However, rich mayonnaise-based sauces correspond ideally with powerful Pinot Gris, and fragrant dips with an Asian touch like to enter into a playful liaison with fruity Pinot Blanc, Silvaner or a fresh Pinot Noir rosé.
The broad range of available fondues and raclettes offers a great diversity of exiting potential combinations with German wines. Wines of Germany (DWI) offers you a few guidelines for the suitable choice of wine:
Cheese fondue
is mostly prepared with melted Gruyère, white wine and spices. A powerful Pinot Gris or Pinot Blanc, for instance from Baden, is the right companion for this rich dish. Traditional side dishes for the cheese fondue are mixed pickles, small gherkins and sometimes Bündnerfleisch. The acidity of the pickles makes the fondue more easily digestible, but it has to be taken into account as well when choosing the right wine. The acidity is nicely offset by a Rheingau Riesling with a little residual sugar. This wine also adds a fresh touch when you’re enjoying the cheese all by itself.
Meat fondue
often offers a broad selection of beef, pork or poultry. The pieces of meat are cooked in hot oil and seasoned with a variety of dips. Within this broad range of aromas, a truly versatile wine such as a fruity-fresh Pinot Gris from the Pfalz is recommended. A Pinot Noir Weißherbst is another wine that can play alongside all kinds of meat fondue. Particular care needs to be taken if you’re serving hot dips. The spiciness increases the perception of alcohol. Thus hot dips should be accompanied by light wines such as Riesling or Pinot Blanc Kabinett. Suitable red wine companions for spicy dishes are Pinot Noir or Lemberger, for instance from Württemberg.
Chinese fondue
This variety uses a mild broth rather than hot oil. When cooked in the broth, the meat does not develop roast aromas and retains a milder taste. As a rule, the choice of dips reflects this mildness. A suitable wine should be able to play along with a broad range of aromas. A Silvaner or Portugieser Weißherbst from Rheinhessen is particularly suitable.
Fish fondue
a delicate variety of companionable enjoyment. In a fish fondue, you use firm-fleshed kinds of fish, but also prawns, shrimps or other seafood varieties. These are quickly cooked in a fish fond. In this case, wine recommendations focus on white wines, since their aromas are well suited to accompany the subtle diversity of aromas of the fish and dips. Classics such as Moselle Riesling are particularly good with zander, trout and redfish. Delicate monkfish and fresh prawns like to be accompanied by Pinot Blanc from the wine-growing regions Palatinate or Saale-Unstrut. In the company of richer dips – such as the popular aioli – a heartier Silvaner from Franconia works well.
Where does the term fondue come from?
Fondue derives from "fondre", French for "to melt", and is originally a dish with melted cheese.
Varietals
More recipe ideas
with pumpkin and white wine sauce Pasta with pumpkin and white wine sauce
with pumpkin and white wine sauce
- 750 Gramm Butternut-Kürbis(se)
- 3 kleine Zwiebeln
- 2 Zehen Knoblauch
- 1 Becher Crème fraîche
- 250 ml trockener Weißwein
- 500 ml Gemüsebrühe
- 25 Gramm Parmesan oder ähnlicher Hartkäse
- 400 Gramm Spaghetti oder andere Nudeln
- nach Geschmack Salz, Pfeffer, Zucker
- 4 EL Kürbiskerne, evtl. gehackt
- nach Belieben Muskat, Thymian
Sauté the garlic and onions until translucent. Dice the butternut squash and add, season with pepper and sugar. When the cubes are still firm, pour in the white wine and vegetable stock. Continue cooking until the squash is firm to the bite.
In the meantime, cook and drain the pasta.
Add the thyme, nutmeg, salt and crème fraîche to the boiling pumpkin, bring to the boil and thicken. Stir in the parmesan and season to taste. You can also crush some diced pumpkin to make the sauce sweeter.
Arrange the pasta on plates and top with the pumpkin sauce.
Sprinkle with pumpkin seeds.
- Scheurebe (trocken)
Light and fluffy: cashew coconut mousse with passion fruit Cashew coconut mousse with passion fruit
An airy cashew coconut mousse with passion fruit
- 400g Cashewkerne
- 400ml Haferdrink
- 6EL Agavendicksaft
- 6EL Kokosflocken
- 4 Passionsfrüchte
- 1 Prise Vanille
Place the cashews in a container and add enough water to cover the cashews sufficiently. Place the cashews in the fridge to soak overnight.
(With a high-performance blender, 3-4 hours is also sufficient.)
Drain the water and place the cashews in the blender with the oat milk, agave syrup and coconut flakes. Add the vanilla and blend until the mousse is creamy and no longer contains any chunks.
<p
<p>Divide the mousse between four glasses. Halve the passion fruit, scrape out the flesh with a teaspoon and place on top of the mousse. Decorate with coconut flakes.
- Pinot Blanc (süß & edelsüß)
- Riesling (süß & edelsüß)
with chanterelle and onion leek, served with potato and grilled cheese ragout in grilled tomato Chop of Hunsrück veal
with chanterelle and onion leek, served with potato and grilled cheese ragout in grilled tomato
- 4 x 300 Gramm Kotelettes
- 250 Gramm Pfifferlinge
- 4 große Kartoffeln
- 2 große Grilltomaten
- 180 Gramm Flammkäse
- 50 Gramm Knollensellerie
- 200 ml Spätburgunder
- 200 ml Sahne
- 50 Gramm Butterschmalz
- 2 EL Butter
- 1 EL Rapsöl
- 6 Stück Lauchzwiebeln
- 1 kleine Knoblauchzehe
- je 1 Zweig Thymian & Rosmarin
- je 1 TL Majoran & Oregano
- nach Belieben Salz & Pfeffer
Peel the potatoes, celery and garlic clove, crush the garlic and cut the potatoes and celery into small cubes. Heat the rapeseed oil in a pan, add the potato and celery cubes, sauté briefly and top up with ⅔ of the cream. Season with salt, pepper and the crushed garlic and leave to simmer for approx. 6 minutes. Add the oregano, marjoram,
add a little thyme and the diced flambé cheese and remove from the oven immediately.
Season the veal chops with pepper, fry in the pan in hot clarified butter for approx. 3 to 4 minutes on both sides and then cook in the oven at 160 degrees for 8 to 9 minutes. Then leave the meat to rest briefly.
Cut the grilled tomatoes in half, remove the skin, place on a baking tray and fill with the potato and flambé ragout. Place the baking tray in the oven with the chops for approx. 6 - 7 minutes. Add 1 tbsp of butter and the sprig of rosemary to the roasting mixture, deglaze with the Pinot Noir, reduce a little and refine with the remaining cream. Season to taste with salt and pepper.
Clean the chanterelles and spring onions. Wash the spring onions well, cut into 5 cm pieces, blanch briefly in salted water and rinse in ice water. Heat 1 tbsp butter in a pan, add the chanterelles and sauté for 2 - 3 minutes. Add the spring onions and the rest of the thyme and season with salt and pepper.
<p- Riesling (trocken)
with strong red wine Wild boar ragout
with strong red wine
- 800 Gramm Fleisch vom Wildschwein (Keule o. Schulter)
- 80 Gramm Bauchspeck
- 100 Gramm Zwiebeln
- 60 Gramm Karotten
- 60 Gramm Staudensellerie
- 1 TL Tomatenmark
- 200 ml kräftigen Rotwein
- 100 ml Portwein
- 1 Liter braune Wildbrühe
- 1 TL Preiselbeeren
- 1 EL geschlagene Sahne o. Sauerrahm
- 20 Gramm Mehl
- 1 Stück Lorbeerblatt
- je 1 Zweig Rosmarin und Thymian
- 4 zerdrückte Wacholderbeeren
- 1/2 TL Senf
- nach Belieben Salz & Pfeffer
Clean and wash the vegetables and cut into evenly sized cubes.
Remove the fat, skin and tendons from the wild boar meat and cut into 3 cm cubes. Season with salt and pepper and sprinkle with flour. Heat the oil in a frying pan and brown the meat on all sides. Add the vegetables and diced bacon and fry. Add the tomato purée and stir fry. Deglaze with the red wine and port, reduce and pour in the brown game stock. Add the spices to the meat in a small spice bag and leave the ragout to simmer in the oven at 160°C for approx. 1½ hours.
Then remove the pieces of meat, remove the spices, strain the sauce, add the cranberries and mustard and leave to reduce for about 15 minutes. If necessary, thicken with a little cornflour. Serve with the whipped cream.
- Spätburgunder / Pinot Noir (trocken)
