We love cooking with wine, sometimes we even put it in the food! This recipe was crafted with pairing in mind; try this cheesy masterpiece with a crisp dry white wine like our Roussanne, Sauvignon Blanc or a dry rosé.
6 ounces shredded or cubed Gouda cheese
2 ounces shredded or cubed Swiss cheese
1 clove minced garlic
1 cup Firehouse Wine Cellars Roussanne
1/8 cup cornstarch
1 tablespoon finely chopped fresh basil
Salt and black pepper to taste
Bread, apples, vegetables, or chips for dipping.
In a small saucepan, sauté garlic over medium heat until translucent and fragrant, about 1-2 minutes.
Add the Roussanne, and stir to combine.
Add the cornstarch, cheese, salt and pepper. Stir and combine fully as the cheese melts. Stir continuously to make sure the cheese doesn’t burn.
Stir in the basil. If the fondue is too thick, add more wine.
Remove from heat and serve immediately, with a chilled glass of Roussanne!
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