Fondue with White Wine and Garlic

Name: Fondue with White Wine and Garlic
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup dry white wine; 2 cloves garlic, minced; 8 oz Gruyère cheese, grated; 8 oz Emmental cheese, grated; 1 tablespoon cornstarch; 1 tablespoon lemon juice; Freshly ground black pepper; Crusty bread, for serving; Vegetables, for serving

Highlighted under: Baking & Desserts

I love making fondue with white wine and garlic because it transforms a simple gathering into a luxurious experience. The combination of smooth, melted cheese and aromatic garlic creates an irresistible dip that pairs beautifully with crusty bread or crisp vegetables. Whether it's a cozy family night or a lively party, this fondue brings everyone together as we dip and savor each bite. Plus, it’s surprisingly easy to prepare, making it a perfect addition to my entertaining repertoire.

Created by

Ainsley Harper

Last updated on 2026-01-12T00:52:10.555Z

One evening, I decided to experiment with a classic fondue recipe, and I reached for white wine and fresh garlic to elevate the flavor profile. The result was magnificent! The wine adds depth, while the garlic infuses a warm, aromatic touch. I highly recommend using a good quality dry white wine, as it really makes a difference in the taste.

To ensure the cheese melts smoothly, I always toss the cheese with a bit of cornstarch beforehand. Not only does this help prevent clumping, but it also gives the fondue a velvety texture that’s truly delightful. Try serving it with an assortment of dippers like bread, vegetables, and even fruits for a delightful contrast!

        Why You'll Love This Fondue
        Indulgent blend of rich cheese and aromatic garlic
Elegant dish that's perfect for sharing with friends
Versatile pairing options for dippers, from savory to sweet

      

The Art of Melting Cheese

Melting cheese for fondue requires some attention to detail for a smooth texture. Start by selecting high-quality Gruyère and Emmental, as their fat content and moisture content contribute to how they melt together. Use a double boiler if possible, to maintain even heat and prevent scorching—this helps create a glossy, luxuriously creamy fondue without graininess. Stir gently but consistently as the cheese begins to melt, allowing it to combine evenly with the wine for a uniform consistency.

Be mindful of the heat level when melting. Too high, and the cheese may separate or become stringy; a medium-low setting works best. Once the cheese is nearly melted, the mixture should be smooth and thick. Keep stirring until the fondue becomes a bubbling, cohesive dip, which usually takes about 5-7 minutes. This meticulous process ensures that each bite is perfectly rich and velvety.

Choosing Your Dippers

When it comes to dippers, variety is key to an enjoyable fondue experience. Crusty bread is classic, but consider adding diversity with toasted baguette slices, breadsticks, or even soft pretzels. For those who want a healthier option, vivid vegetable sticks like bell peppers, carrots, and celery are great choices. Additionally, explore sweeter dippers like sliced apples or pears; their natural sugars complement the savory, cheesy dip beautifully.

Another fun idea is to create themed dippers based on flavors you enjoy. For a Mediterranean twist, serve olives, roasted red peppers, or marinated artichokes alongside your fondue. This not only elevates the flavor profile but also makes the dining experience more interactive and enjoyable, allowing everyone to customize their flavor combinations as they dip.

Ingredients

Fondue Ingredients

1 cup dry white wine
2 cloves garlic, minced
8 oz Gruyère cheese, grated
8 oz Emmental cheese, grated
1 tablespoon cornstarch
1 tablespoon lemon juice
Freshly ground black pepper
Crusty bread, for serving
Vegetables, for serving

Feel free to customize your dippers according to preference!

Instructions

Prepare the Cheese

In a bowl, combine the grated Gruyère and Emmental cheeses with cornstarch, tossing to coat the cheese evenly. This prevents clumping during melting.

Heat the Wine and Garlic

In a fondue pot or a saucepan, heat the white wine over medium heat. Add the minced garlic and allow it to simmer for about 2 minutes to infuse the flavors.

Melt the Cheese

Gradually stir in the cheese mixture into the wine, allowing it to melt slowly while stirring continuously. Once melted, add the lemon juice and season with black pepper to taste.

Serve and Enjoy

Transfer the fondue pot to a burner to keep it warm. Serve with an assortment of crusty bread and fresh vegetables for dipping.

Make sure to keep an eye on the heat to prevent the cheese from burning.

Pro Tips

For a unique twist, consider adding a splash of your favorite liqueur or a hint of nutmeg for extra flavor.

Storing and Reheating Fondue

If you find yourself with leftover fondue, it can be stored in an airtight container in the refrigerator for up to three days. To reheat, gently warm it in a fondue pot or a saucepan over low heat, adding a splash of white wine or broth to help it regain its creamy consistency. Stir continuously to prevent it from clumping together as it heats up. Avoid using the microwave, as it can cause uneven heating and separate the cheese.

For a make-ahead option, prepare the cheese mixture and store it separately in the refrigerator before your event. Then, when you’re ready to serve, simply combine it with the warmed wine and garlic mixture as described. This allows you to enjoy freshly melted fondue without the last-minute fuss, making it perfect for gatherings.

Troubleshooting Common Issues

If your fondue seems too thick, don't panic! Simply add a bit more white wine or lemon juice to thin out the mixture until it reaches your desired consistency. If the cheese isn't melting smoothly and forms lumps, it may be a sign of overheating—lower the heat and keep stirring. For a stringy texture, using a blend of cheeses with varied melting properties is key; if you encounter this issue, consider adding a tablespoon of cornstarch to the cheese before melting to help stabilize it.

Another common issue is a burnt or overly strong garlic flavor. To mitigate this, only allow the minced garlic to simmer for a couple of minutes in the wine, just until fragrant, before adding the cheese. If you find it too garlicky after the fondue is prepared, a touch of cream can help balance out the intensity while enriching the texture.

Questions About Recipes

→ Can I use different types of cheese?

Absolutely! You can experiment with various cheese combinations, but just make sure they melt well.

→ What kind of wine should I use?

It's best to use a dry white wine like Sauvignon Blanc or Pinot Grigio for the best flavor.

→ Can this be made in advance?

While fondue is best served fresh, you can prepare the cheese mixture ahead and reheat it gently before serving.

→ What can I use as dippers?

You can serve fondue with chunks of crusty bread, blanched vegetables like broccoli or carrots, or even fruits like apples.