Fondue with White Wine and Garlic

Name: Fondue with White Wine and Garlic
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 8 oz Gruyère cheese, grated; 8 oz Emmental cheese, grated; 1 cup dry white wine; 2 cloves garlic, minced; 1 tablespoon lemon juice; 1 teaspoon cornstarch; Freshly ground black pepper, to taste; Baguette, cubed (for dipping); Assorted vegetables (like broccoli and bell peppers, for dipping)

Highlighted under: Global Flavors

I absolutely love making fondue, especially when it comes to this delightful recipe combining white wine and garlic. Every time we gather with friends or family, I look forward to the ooey-gooey cheese melting in the pot, complemented perfectly by the aromatic garlic. The way the flavor of the wine mingles with the cheese creates an irresistible dip that everyone enjoys. It’s warm, it's comforting, and it brings people together in a fun, interactive way. Delicious breads and vegetables and my fondue pot are all I need for a cozy evening.

Created by

Lydia Spencer

Last updated on 2026-01-10T12:43:17.040Z

When I first experimented with this fondue recipe, I knew the key ingredients had to be perfect. The combination of white wine and fragrant garlic not only enhances the cheesy flavor but also makes the dish feel sophisticated. Each time I prepare it, I focus on using a good quality cheese and a crisp white wine, which adds depth to the overall taste. This has become a favorite dish at dinner parties, and I love how it sparks conversations as everyone enjoys dipping in.

A little tip I've discovered along the way is to prepare a variety of dippables. While crusty bread is a classic choice, I also like adding roasted vegetables and even tart apples to the mix. It brings an exciting twist to the flavors, allowing everyone to experiment with their combinations, and ultimately making the fondue experience even more enjoyable.

        Why You'll Love This Recipe
        Creamy, cheesy goodness that warms your soul
Flavorful garlic infusion that elevates the dish
Perfect for social gatherings and fun evenings

      

The Importance of Cheese Selection

The choice of cheese in this fondue recipe significantly impacts its flavor and texture. Gruyère provides a rich, nutty taste, while Emmental contributes a mild, slightly sweet profile. Together, they create a well-balanced melting experience that is creamy without being overly sticky. For those looking for alternatives, you might consider using Fontina or a blend of Monterey Jack and aged cheddar, though this may alter the traditional taste.

When preparing your cheese, ensure it's freshly grated. Pre-packaged shredded cheese often contains anti-caking agents that can hinder how smoothly the cheese melts. Shredding your own cheese not only ensures optimal melting but also enhances the fondue’s texture, leading to a silkier dip.

Mastering the Fondue Technique

A key factor in achieving the perfect fondue is to maintain control over the heat. Start with medium heat as you warm the white wine mixture. If the mixture starts to boil, it can cause the cheese to become grainy rather than creamy. Aim for a gentle simmer to keep the cheese melting at an ideal temperature of around 185°F (85°C), stirring continuously to prevent sticking.

Incorporating the cheese gradually into the wine mixture is crucial. Add a handful at a time and stir until fully melted before adding more. This prevents clumping and ensures a uniform, glossy consistency. A wooden spoon works best for stirring, as it can easily scrape the sides of the pot while combining the ingredients.

Serving Suggestions and Variations

For dipping, a firm baguette is classic, but don’t hesitate to get creative. Offer an assortment of dippables like lightly blanched broccoli, crunchy bell pepper strips, or even chunks of roasted potatoes. The contrasting textures and flavors will keep your guests engaged. Additionally, try adding fresh herbs like rosemary or thyme into the fondue for an elevated aromatic profile.

If you want to scale up this recipe for larger gatherings, simply double the ingredients while maintaining the same heating technique. However, be cautious about the size of your fondue pot; overcrowding it can lead to uneven melting. Also, consider serving the fondue with a side of pickles or charcuterie for added flavor contrasts.

Ingredients

Fondue Ingredients

8 oz Gruyère cheese, grated
8 oz Emmental cheese, grated
1 cup dry white wine
2 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon cornstarch
Freshly ground black pepper, to taste
Baguette, cubed (for dipping)
Assorted vegetables (like broccoli and bell peppers, for dipping)

Instructions

Prepare the Cheese

In a bowl, mix the grated Gruyère and Emmental cheeses with cornstarch. This helps to prevent clumping when melted.

Heat the Wine and Garlic

In a fondue pot over medium heat, combine the white wine, minced garlic, and lemon juice. Heat until the mixture is warm but not boiling.

Melt the Cheese

Gradually add the cheese mixture to the warm wine, stirring constantly until the cheese melts and becomes smooth and creamy.

Season the Fondue

Add freshly ground black pepper to taste and stir everything together. Keep the fondue warm while serving.

Pro Tips

For the best flavor, use high-quality cheeses and wines. Keep the heat at a gentle simmer to avoid burning the cheese.

Storage and Reheating

After enjoying your fondue, any leftovers can be stored in an airtight container in the refrigerator for up to three days. When reheating, use a low-heat setting on the stove or in a microwave, stirring frequently to return the creamy texture. Adding a splash of white wine or a bit of milk can help restore the melted consistency, preventing it from becoming too thick.

Typically, fondue is best enjoyed fresh due to its creamy texture. However, if you have leftovers, consider repurposing them in dishes like pasta or as a cheese sauce for casseroles. Just reheat and add a touch more liquid to facilitate the blending.

Troubleshooting Common Issues

If your fondue comes out grainy, it may be due to the cheese overheating. To fix this, remove the pot from the heat source and stir in a bit of cornstarch mixed with white wine to help regain smoothness. This technique works to bind the ingredients together and can help restore that velvety texture we seek.

Another common hiccup occurs if the cheese isn’t melting properly. This could be due to using pre-shredded cheese or incorrect heat levels. If you're faced with stubborn cheese clumps, a little patience goes a long way—just keep stirring and be sure the heat is at a gentle simmer; it'll gradually come together.

Questions About Recipes

→ Can I use different types of cheese?

Absolutely! While Gruyère and Emmental are traditional, you can experiment with other melting cheeses like Fontina or Monterey Jack.

→ What if I don’t have a fondue pot?

You can use a regular pot on the stove and transfer the melted mixture to a heat-safe bowl. Just remember to keep it warm.

→ How do I store leftover fondue?

If you have any leftovers, let it cool and store it in an airtight container in the fridge. Reheat gently on the stovetop.

→ Can fondue be made vegetarian?

Yes, just use vegetable broth or a vegetable-based wine and the right cheeses to maintain the creaminess.