Classic Swiss Fondue with a Twist—Emmentaler and gruyere cheeses with carmelized shallots.
Wine: A dry crisp white perhaps? As background, the Swiss used to use Neuchatel wine in the fondue, which is described as dry, pale gold, light-bodied, lively, crisp. These days they use the most available local wine. I assume this also goes for wine to drink with the fondue.
(Monique and John)
Cilantro Clam Broth with Seafood—
Wine: Dry white again suggested…
(Jean and Dale)
Roasted Pear and Radicchio Salad with Gorgonzola Cream and Toasted Hazelnuts
Wine: Who in the heck knows…
(Monique and John)
Mixed Grill Fondue—Hot oil fondue—lamb, beef tenderloin and one other as yet to be determined meat. Side dish—potato gratin.
Wine: Something like a Burgundy—at least that’s the traditional choice—it’s open though—let’s say “red.”
(Jean and Dale--Dorte and Mark)
Fondue Chocolat-Noisette—Bittersweet chocolate fondue with hazelnuts.
Wine: You’re the experts.
(Dorte and Mark)
