WineGuyMike’s™ Cheese Fondue Recipe
Preparation – Chop on Shallot finely, 1 loaf of crusty cubed bread, grated 2 cups of Gruyere cheese, grated 1 1/3 cup Emmenthal cheese, cube ½ cup of Brie cheese, have one real lemon and corn starch
- Combine one finely chopped Shallot
- Add 1 ¼ cup of Cristilino Extra Dry Cava(Sparkling wine)
- Combine and bring to a medium boil for 2 minutes, then turn off heat
- Add all cheeses and stir to combine, cheese will begin to melt
- In a bowl mix 4 tsp. of corn starch with 1 Tbls. Of real lemon juice
- Return mixture to a medium heat and stir for 10 minutes
- Mixture will melt and then begin to thicken. At about the 8 minute mark add about 4-5 healthy shakes of nutmeg and about 4-5 generous shakes of white pepper
- Continue to stir and combine all ingredients, once mixture thickens reduce heat to a consistent medium-low heat
Grab your fondue fork and poke a piece of cubed bread, dunk it in the Cheese Fondue. Choose one of the wines I have recommended today and enjoy a perfect mid-winters meal.
Cheers from WineGuyMike™
Herbed Adobo Pork Chops paired with 14 Hands Hot to Trot 2008 Red Blend
Lean pork shares top billing with cancer-fighting garlic in this quick-to-prep entree. Mexican adobo sauce is usually made from ground chilies, vinegar, and herbs. This version follows that lead but, for the sake of convenience, calls on hot chili powder rather than ground chilies.
6 boneless pork loin chops, cut 3/4 inch thick (1 1/2 to 1 3/4 lbs total)
2 T packed brown sugar
2 T olive oil
2 T orange juice
2 T snipped fresh cilantro
1 T red wine vinegar or cider vinegar
2 tsp hot chili powder
1 tsp ground cumin
1 tsp dried oregano, crushed
1/2 tsp salt
1/4 tsp ground red pepper (optional)
1/4 tsp ground cinnamon
3 cloves garlic, minced
1. Trim fat from chops. Place chops in a plastic bag set in a shallow dish. For marinade, in a small bowl combine brown sugar, oil, orange juice, cilantro, vinegar, chili powder, cumin, oregano, salt, red pepper (if desired), cinnamon, and garlic. Pour over chops; seal bag. Marinate in the refrigerator for 2 to 24 hours, turning occasionally.
2. Drain chops, discarding marinade. For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chops are done (160 degree), turning once halfway through grilling. For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Cover and grill as above.
14 Hands Hot to Trot 2008 Red Blend
- Generous aromas of ripe berries and dark stone fruits open this ruby-hued wine. Fleshy flavors of cherries and plum are met with soft and velvety tannins, finishing with a hint of mocha
- An easy-drinking blend of Syrah, Merlot, Petit Verdot, Mourvedre and Viognier
14 Hands is crafted from premium grapes in the heart of The Columbia Valley of Washington, it is a special find. The winery is named after the wild horses that once made their home on the land upon which 14 Hands grapes are grown. These horses were small, measuring an average of “14 hands,” but they were some of the strongest and most tenacious horses in the world. The wine retains the individual spirit of its namesake.
14 Hands winemaker Keith Kenison has been making wines in Washington state for over 15 years. His interest in winemaking brought him to Washington, and in 1992 he joined the Ste. Michelle Wine Estates facility in Grandview as a cellar worker. There, he had the opportunity to learn and observe firsthand the art of winemaking. In 1997, Keith moved to Columbia Crest Winery, and was promoted first as a quality assurance technician, and then to an enologist. His talents were quickly recognized, and he was promoted to assistant winemaker in 2002. In addition to working on the Columbia Crest portfolio, Keith “took the reins” of 14 Hands starting with the 2002 Cabernet Sauvignon and Merlot — these wines were the first releases of the program.
Keith is continually walking the vineyards and tasting fruit, he hand crafts soft reds and fresh, crisp whites that capture the essence of the Horse Heaven Hills. “I take a practical approach to winemaking and let the fruit express itself,” Keith says, “I guide it to its final destination with as few manipulations as possible, making every decision by taste because, ultimately, that’s what matters to the person buying a bottle”. I love making a style of wine that I enjoy and experience.
Enjoy this great recipe and wine pairing, I give this combo the WineGuyMike Seal of Approval.
From My Table to Yours,