It's National Fun with Fondue Month, Here's How to Celebrate

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Vigneronne Fondue

Vigneronne Fondue is a unique one! In this dish, pieces of meat or seafood are dipped into either hot red wine, or hot white wine. The wine is seasoned with spices and the fondue is served with boiled potatoes. Here's how to make a traditional red wine version of the fondue:

Ingredients:

• 1 bottle red wine (e.g. Pinot Noir)
• 1 onion (chopped)
• 3 cloves garlic 
  
• 1 bay leaf
• 1 tsp thyme
• 1 tsp paprika
• 1 tsp cinnamon
• 1 tsp sugar
• 1 tbsp butter
• 1 tbsp flour
• 1 tbsp heavy cream

Instructions:

1. Pour the red wine into a large pot. Add the onion, garlic, bay leaf, thyme, paprika, cinnamon, and sugar. Bring to the boil and cook for 10 mins.
2. Cover and allow to rest for half a day. 
3. Filter the wine mixture and add back to the pan.
4. In a seperate saucepan, melt the butter and add the flour to make a white roux? Cook over low heat for 30 seconds (make sure it does not brown).
5. Add a little of the wine infusion and stir until thick. Add the cream and set aside.
6. Cut the beef into cubes and pour the rest of the wine infusion into a caquelon.
7. Cook the meat for 5 mins. and skewer onto fondue sticks.
8. Dip into the bubbling wine infusion and enjoy your sides (we suggest roasted veggies and potatoes) with the homemade wine sauce.