Winter time is good for enjoying a Swiss Cheese Fondue. We cooked the Supercook version with a blend of Emmenthal & Gruyere, Kirsch, white wine and lemon juice.
We opened our third bottle of Sibaris Undurraga Sauvignon Blanc 2011, a Chilean white from the Wine Society. We again tasted grapefruit, intense fresh limes, with minerality and a long finish. The fondue was the best match we have had with this particular wine.
Dipping the crusty bread into the fondue, eating it and then sipping a good white wine is one of life’s pleasures.