Feb. 28, 2011 All of the staff at Shelburne Vineyard are passionate about wine- it’s one of the reasons we love working here! Lots of us are passionate about food too - especially pairing good wine with good food. Some of us will be sharing our wine and food experiences here on the blog as well as photos and info on special events and winery happenings - so stay tuned! We hope you enjoy sharing it all with us!
Like many of us here at the vineyard, I wear a few different hats - I produce our monthly newsletter, maintain the website, coordinate events, work in the tasting room and help out in the vineyard when needed. I also love to cook and take pictures. I’ll be blogging about special foods and recipes that I pair with our wine- with an occasional video tossed in.
Some of the staff here participate in a wine study group- and we made this cheese fondue recipe using our 2009 Chardonnay for one of our sessions. Great on a cold night or après snow-play. Yum.
1 Lb. Gruyere or Emmentaller cheese ¼ cup flour 1 cup SV Chardonnay or other dry white wine 3 Tbsp. Kirsch Pinch nutmeg Garlic Crusty bread, cut into cubes
Start with good Gruyere or Emmentaller cheese- about a pound.
Grate in a food processor or by hand.
Add about 1/4 cup flour and toss it up.
In a pot over medium heat, add about a cup of Shelburne Vineyard Chardonnay. SV Riesling would work well too..
When the wine starts to bubble, slowly add cheese.
Stir between handfuls until smooth.
Kirsch is a cherry brandy made in France and is traditionally added to fondue. Cognac and beer are good too.
Add a couple of tablespoons of Kirsch and stir well over low heat.
Grate in a touch of nutmeg...rub the inside of the fondue pot with some garlic...
and it's fondue!
Have it with a glass or two of our Chardonnay and you'll never be cold again.