Great idea - always a lovely thing when you can make a dish your own!

Eee Dee Hi, your best bet is a Chardonnay. Widely available in practically every country and in every price point.

1ml of water weighs 1g so 200ml weighs 200g

Great tip, though don’t overdo it - made that mistake myself once in a lasagna and had a headache for 3 days!

I would also add nutmeg, that is usually part of the traditional fondue recipes instead of pepper. And add the corn starch later in a slurry with Kirsch (also a great excuse to add more tasty alcohol ;-) )

Hi, if you're struggling to find a good dry white wine, I would try using chicken stock with a squeeze of lemon or a drizzle of vinegar. The stock adds a lovely flavour and the lemon / vinegar adds the acidity you would have had from the 'dry' element of the white wine. The acidity is essential to stop the cheese going stringy so don't miss that out! Good luck and let me know how it goes

don't bother making it. It HAS to have wine AND KIRSCH

Cornflour is only an aid - it can be done without it, just add very little cheese at a time to start with and make sure you keep stirring until it all dissolves / melts before adding more

Best video for fondue I have seen. Can I ask what kind of gel I need to buy please?

@@deborahallen8556 Just type in 'Fire Gel' to google and make sure it's safe to be used inside (most say use in well ventilated area). Hope that helps!

Thanks!

In reality, a large amount of the alcohol will evaporate and it’s only a small glass of wine per person anyway. If you’re keen to cut it to zero however, you can use some broth or stock with some lemon juice or white wine vinegar for the acidity. And congratulations!

My wife and I enjoyed cheese fondue more frequently in cold Upstate New York before we had children. Because even Gruyere cheese gets pretty salty once melted, we switched from dry wine to a good light beer and found it very satisfying. Since then, we never switched back to wine. The beer we use was any of the popular but not exactly premium brands. That should reduce the alcohol content from 12% to about 5%. If you start with the beer to melt all your cheese/corn start mix at a low simmer, that should remove most of the alcohol.

Great tip, can’t wait to give it a go!

It’s actually the same, 1ml of pure water equals exactly 1g. If you want to get technical, a dry white wine would weigh a tiny bit less than water as alcohol weighs less, but if it’s a sweet wine, it would weight slightly more as the extra sugar creates a denser mixture. But the differences are infinitesimally marginal so it’s not worth considering.

Thanks Rose, please do give it a go, it's so much easier than you'd think. Great for a few friends coming over. If you don't have a fondu set, an old electric slow cooker works really well. Just plonk it in the middle of the table, switch it to high and let it get warm before you pour in the already melted cheese (it'll solidify when it goes in if the pot is cold)

The Gourmet Pantry 😎 I will let you know how it turned out .

It's tricky to recommend a wine as it's so hard to know what'll be available in your area. Most supermarkets will be able to I've you a steer in the right direction, otherwise most new world wines (Chile, Australia etc.) will give you a decent description on the label - key words to look for are 'dry' (obviously), 'citrus', 'fresh' etc.

I’m afraid it is (minus the Kirsch) though I accept that maybe the region you’ve been to / live in may of course do things differently. Also, any chef worth their salt will tell you the kit never matters 😜