ADVERTISEMENT
- Real Recipes from Real People -

ISO: What type of wine in cheese fondue?

Misc.
I have a Cheese Fondue recipe I would like to try - it calls for white wine. Does anyone know what the best type of wine to use?


MsgID: 0059313
Shared by: Terri, OKC, OK
Board: Cooking Club at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Terri, OKC, OK
2
  Jen,FL
ADVERTISEMENT
Random Recipes
  • Callaloo
  • CALLALOO "Callaloo is the name of a soup as well as the main ingredient, the greens of the taro root. If you cannot find it in your area, fresh spinach makes a fine substitute. Whatever greens you use, be sure to wash...
  • French-Fried Shrimp (deep fryer)
  • FRENCH-FRIED SHRIMP 1 1/2 lbs. shelled shrimp (about 30) 1/2 cup fine cracker crumbs 1/4 cup flour 1 teaspoon salt 1/2 teaspoon garlic salt 2 eggs plus 2 tablespoons water Remove dark vein from shrimp. Leave raw, or...
  • Tandoori-Style Vegetable Kabobs
  • TANDOORI-STYLE VEGETABLE KABOBS "These vegetables are marinated in the yogurt-based sauce typical of tandoori foods often served in Indian restaurants. The vegetables are a trifle dry, but the accompanying raita (reli...
  • Turnip-Water Kimchi (Dong Chimi)
  • TURNIP-WATER KIMCHI (DONG CHIMI) 1 pound Chinese turnip 1 scallion 1 tablespoon fresh ginger 2 tablespoons salt, divided use 2 cups water 2 cloves garlic, minced 1 teaspoon sugar Slice the turnip into finger-shaped p...
  • Banana Icing
  • BANANA ICING 1 (16 oz) box powdered sugar 1 stick (1/2 cup) butter, softened 1 banana, mashed 1 tsp. vanilla extract milk to smooth (as needed) Cream butter and powdered sugar together. Add mashed banana and vanill...
  • Mixed Vegetable Casserole (uisng Ritz crackers)
  • MIXED VEGETABLE CASSEROLE 1/2 cup crushed RITZ crackers 1 tablespoon butter or margarine, melted 1 (16 ounces) bag frozen mixed vegetables, thawed & drained 1 (8 ounces) can sliced water chestnuts, drained (or 1/...
ADVERTISEMENT
  • Whoopie Pies (Cooking from Quilt Country)
  • WHOOPIE PIES 1/2 cup (1 stick) butter or margarine, softened 1 cup granulated sugar 1 egg 1 teaspoon vanilla 2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon baking powder ...
  • James Beard's Manhattan Clam Chowder
  • JAMES BEARD'S MANHATTAN CLAM CHOWDER "The biggest rift among chowder fans is the one between the New England school and the school that prefers the radically different version known as Manhattan clam chowder. It may h...
  • Whole Grain Recipes
  • June 2, 2008 RECIPE SWAP Whole Grain Recipes (barley, oats, brown rice, etc.) All Recipes Posted This Week - Mix-and-Match Menu...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: What type of wine in cheese fondue?
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!