Super Bowl Pairing: Wine & Swiss Cheese Fondue
Maison Pierre Sparr, Riesling Grand Reserve, 2015
Maison Pierre Sparr is one of the oldest wineries in Alsace, founded in 1680. Generation after generation they have followed there their philosophy that “the quality of a fine wine already exists in the grape.” In other words, the quality of a wine is determined by its vineyard origin. This wine is made from some of the best Granite, limestone, gneiss, and chalky-clay vineyards in Haut-Rhin and Bas-Rhin creating this classic Alsatian Riesling at a great value $13.99. The nose is pure Alsace, with notes of paraffin, bright citrus and peach. Medium light in body with flavors of citrus and green apple that are met with minerality, and acidy that carries thru to the finish that lingers for just a while, making the drinker want to take another sip. Critical acclaim from the Wine Enthused had this to say about it “WE90 the ripeness of Mirabelle plums and the satisfying tartness of ripe Cox apples are met on nose and palate by wonderfully fresh lemon notes. The citrus zestiness works its way through the slender dry body all the way to the lip-smacking, fresh and even brisk finish”. This wine is great for cheese.
What you will need:
1 small garlic clove, halved
1 cup dry white wine
¾ pound Gruyère cheese, grated
¾ pound Emmenthaler, raclette or Appenzeller cheese, grated
1 ½ tablespoons cornstarch
1 to 2 tablespoons kirsch (optional)
Kosher salt, to taste
Freshly ground black pepper, to taste
Freshly grated nutmeg, to taste (optional)
Crusty bread cubes; steamed broccoli or cauliflower; carrot, celery or fennel sticks; cubed apple; seedless grapes; clementine sections; cubed salami, soppressata or kielbasa; roasted chestnuts and/or dried apricots.
How to prepare it:
Step 1, Rub cut side of garlic on inside of large Dutch oven or heavy-bottomed saucepan, preferably cast iron, rubbing the bottom and halfway up the sides. Add wine and bring to a simmer over medium-high heat.
Step 2, meanwhile, in a large bowl, toss cheeses with cornstarch. Add a handful at a time to simmering wine, stirring until first handful melts before adding next. Reduce heat to medium and stir constantly until cheese is completely melted. Add kirsch, if using, and heat until bubbling, about 1 to 2 minutes. Season with salt, pepper and nutmeg, if desired.
Serve with crusty bread and other accompaniments. Serves about 6 appetizer portions, about 30 minutes prep and cooking, real easy, real tasty. Recipe adapted from nytimes.com
The Wine Guys