Fondue and Red Wine Cure Cold Weather Blues

It is no lie at one time, I had three fondue makers...clearly a hoarder in my own right, I make good use of it when the weather turns cold. Its very easy and really delicious!

Ale-Infused Cheese Fondue

Serves 4

Cheese Sauce
8 oz. shredded sharp cheddar cheese
8 oz. shredded Swiss cheese
2 tbsp. all-purpose flour
½ tsp. salt
¼ tsp. ground black pepper
1 clove garlic, halved
1 ½ cups light beer
1 dash hot pepper sauce

For Dipping
Bread and cooked meat, cut into pieces

Directions
Combine cheddar cheese, Swiss cheese, flour, salt, and black pepper in a bowl. Rub cut side of garlic clove around bottom and sides of fondue pot. Pour beer into fondue pot and slowly bring to a simmer over medium-low heat, about 5 minutes. Gradually add cheese while stirring, until cheese is melted and blended (for about 10 to 15 minutes).   Add hot pepper sauce and stir. Serve with bread or meat pieces.

So that is the first part of this warm your heart meal...it is a must that you pair your fondue with a delicious bottle (or two) of wine.
I especially like my new favorite Deadbolt Red from California-

This is a blend of Cabernet Sauvignon, Merlot, Zinfandel, Petite Sirah and Syrah, among others. Deep ruby with a glint of purple. Bold red fruit. Hint of oak. Black cherry, brown spice, mocha. All you'd want in a glass of red. Smooth, full, and satisfying. (thanks to Total Wine for this dead on description, pun intended!) Dead Bolt has a real cool presence on social media too!

Find them on Facebook, Twitter and Instagram!

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