Fondue Dinner

Hosts: Doug and Peggy

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)