WINES 101 with Patricia Cornwell

DECEMBER 2010:

CLASSIC SWISS FONDUE - From Hans Baumann, Canterbury Brook Inn, Published Hudson Valley Table, December 2010 With L' Origin Cava

L' Origin Cava: A blend of Xarel-lo, Macebo, Parallada and Chardonnay. Golden yellow in the glass. It has a fine, elegant and persistent bubbles. The aromatic delicacy is contrasted by a dry, firm and structured palate. Creamy with fresh citrus fruit, gives an enormous depth to this cava. A match for any high end Champagne. It will age well and pairs extremely well with most cuisine.

RECIPE: CLASSIC SWISS FONDUE - From Hans Baumann, Canterbury Brook Inn, Published Hudson Valley Table, December 2010

INGREDIENTS:

1 1/2 cups dry white wine - Dry Riesling or Sauvignon Blanc (Patricia also recommends a Swiss white wine like Jaquere)
1/2 lb. shredded Emmentaler (Swiss) cheese
lb. shredded Gruyere cheese
1 clove garlic
1 1/4 Tablespoons cornstarch
3 Tablespoons Kirschwasser or cherry brandy
Pinch frehsly grated nutmeg, fresh ground black pepper

PREPARATION:

1. Rub the inside of the fondue pot with whole garlic clove.

2. Add wine, pepper, nutmeg, and salt. Bring to a simmer on the stove over medium heat.

3. Gradually add cheese a handful at a time. Stir continuously until the cheese is completely melted.

4. Blend the kirschwasser with cornstarch; add this mixture to the fondue and stir until creamy.

Makes 4 - 5 servings.