Pairing with Rosé

Inevitably friends show up during the dog days of summer to share the dinner table with family, creating an opportunity for a really fun communal meal. The days are long and the sunsets are made for enjoying some of our dry, fragrant Rosé. Fondue is a really fun way to eat together and everyone can dip some cubes of bread into a warm bubbly pot of cheese. This variation of the famous recipe calls for a splash of the Rosé to be put directly into the cheese mixture along with the traditional Kirsch, but don't worry, the heat will burn off the alcohol so the kids can dip into the pot as well.

• 8 ounces Rosé
• 4 oz. grated Gruyère cheese
• 8 oz. grated sharp cheddar
• 3 tsp. flour
• 2 tsp. Kirsch
• 1 thick loaf French bread, cut into cubes
• 1 garlic clove

For this dish, a good fondue pot is the best way to keep the cheese warm. Sterno is a good source of heat to keep the mixture warm but if you don't have a fondue pot an electric crock pot will suffice. Take the garlic clove and rub the inside of the pot evenly. Add the wine and boil briefly, gradually adding in the 2 grated cheeses, constantly stirring the mixture.

In a bowl blend the flour smoothly with the kirsch and then stir into the cheese mixture. Keep stirring until the mixture is smooth and thick. Serve with cubes of bread and dip them in the cheese using fondue sticks or forks.

Serves: 4-6