344489 Mon Nov 20 18:30:43 -0800 2006 3 34 Wine 0 2036221 Made fondue last night and experimented with a bunch of different wines. Used a 2005 Vin de Savoie-Ripaille Chateau de Ripaille (chasselas aka fendant) in the fondue. Tasty wine, flavor similar to an Alsatian pinot blanc. Good value at $10. Roederer Estate brut, nice but not a great match for the fondue. Gillard 2002 Sion fendant petillant, nasty, tasted like Necco wafers or toothpaste. Maybe this was too old? Gillard 2003 Sion pinot noir-gamay blend (Swiss version of passetoutgrain), very light, interesting but not a great match. Quenard 2001 Vin de Savoie Chignin-Bergeron, I think this was also over the hill. Louis Tete 2006 Beaujolais nouveau, ask somebody else, I don't like nouveaus. Mon Nov 20 18:30:43 -0800 2006 11369 Robert Lauriston 1 2042858 Hi Robert. Don't know what availability's like in your neck of the woods, but I've always found Ontario rieslings to be an excellent match for most fondues. Enough acidity to cut the richness of the cheese, without being over the top. If you can find anything, Cave Springs is one of the better producers here. Their ``regular'' comes in dry and slightly off-dry, their reserve is off-dry, and their Cave Springs Vineyards (their top label) wavers between dry and off-dry depending upon the vintage. Inniskillin has some nice stuff in their single vineyard series; I've always enjoyed the Seeger vineyard. Cheers, tuqueboy Wed Nov 22 23:15:03 -0800 2006 2036221 11796 tuqueboy 2 2043010 Alsatian gewurtztraminer, riesling, or muscat is my usual first choice for fondue. Thu Nov 23 00:37:33 -0800 2006 2042858 11369 Robert Lauriston 1 2043023 on another note, you could always try a good dry cider, or if you went the beer route, gueze goes nicely. again, tart enough to cut some of the richness, but not over the top. --tuqueboy Thu Nov 23 00:43:53 -0800 2006 2036221 11796 tuqueboy