A dry white wine like Chardonnay or Sauvignon Blanc is a good choice to pair with fondue, as it complements the rich and creamy flavors of the cheese.
A dry white wine, such as Chardonnay or Sauvignon Blanc, pairs best with fondue.
The best type of dry white wine to use when making fondue is typically a Swiss white wine such as a Fendant or a Chasselas. These wines have a light and crisp flavor that complements the cheese in the fondue without overpowering it.
A full-bodied red wine, such as a Chianti or a Sangiovese, is typically the best choice to pair with lasagna. The rich flavors of the wine complement the hearty flavors of the dish.
To add flavour. Similarly wine can be added.
That is entirely a matter of personal taste. Wine is always about personal taste. There are more non-pairings than there are pairings in the case of cheese.(Things you would not want to pair) It depends on the cheese.
A fondue is a dish usually consisting of a melted sauce (cheese, wine or chocolate) in which pieces of food, such as bread, meat, or fruit, are dipped or cooked.
The best wine to pair with meat depends on the type of meat. Generally, red wines like Cabernet Sauvignon or Merlot pair well with red meats like beef or lamb, while white wines like Chardonnay or Sauvignon Blanc complement lighter meats like chicken or fish. It's important to consider the flavors of the dish and the wine to find the best pairing.
Cheese fondue can be made with white wine or with chicken broth. I'm sure fondue made with chicken broth is fine as long as the cheese is processed (which most is for fondue). There is debate about whether or not the alcohol "cooks off" in the wine based fondue. I guess I think it is safer to stay away from.
The best oil for fondue is typically a neutral oil with a high smoke point, such as canola or vegetable oil. These oils can withstand the high heat needed for fondue without imparting a strong flavor to the food.
Add a little white wine and make fondue!
It is, it is a place where Savoy Fondue is served, as everyone knows, Savoy Fondue is Caviar melted in Burgundy wine served on bread made by Capucin monks. All of those delicacies are expensive.
It is generally accepted that the modern fondue, a preparation of melted cheeses, seasoning and wine dating back to the 1700s, originated in Switzerland.