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ICEWINE FONDUE
Makes 6 to 8 servings
1 clove garlic
1½ cups dry white wine
7 cups grated old Cheddar
2 tablespoons cornstarch
½ teaspoon ground nutmeg
2 tablespoons Magnotta Vidal Icewine VQA
1. Rub fondue pot with garlic and discard. Over medium heat, bring white wine to a simmer in a heavy saucepan.
2. In a bowl, toss Cheddar with cornstarch and nutmeg. Stir cheese mixture into wine with wooden spoon until melted and thickened, about 3 to 5 minutes.
3. Remove from heat and stir in Magnotta Vidal Icewine. Pour mixture into fondue pot and keep warm over medium heat.
4. Enjoy dipping into fondue with cubes of French bread, cooked mini potatoes, cooked cauliflower and broccoli or mini gerkins.
FEATURE WINE
2003 Vidal Icewine Niagara Peninsula Limited Edition VQA
GREAT ALTERNATIVE
2003 Cabernet Franc Icewine Limited Edition VQA |
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