Cheese Fondue with the Zen Gourmand

I continued my “Zen Gourmand” series of cooking demonstrations and tutored tastings on Saturday January 12th with an authentic Swiss Cheese Fondue and a tasting of three appropriate whites. Traditional convention pairs cheese fondue with wines such as Fendant, Riesling, Veltliner, Gewürtz and Pinot Gris. I chose a Peller Estates Signature Series Pinot Gris 2006 ¹⁾, a Hillebrand Artist Series 2006 Gewürztraminer ²⁾ and the Peller Estates French Cross Dry White Vidal ³⁾ which I often use a my standard white cooking wine.

For the full story, visit Cheese Fondue – Traditional Swiss Style.

My tasting notes on the wines will be posted here shortly.