J Vineyards and Winery Fondue

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.


1 garlic clove, halved crosswise
1 ½ cups plus 2 teaspoons J Vineyards California Pinot Gris
2 teaspoon Meyer lemon
1 tablespoon cornstarch
½ Pound Alpine Style Cheese (Gruyere), rind off, coarsely grated (2 cups)
½ Pound Triple Cream Brie, rind off cut into ½ inch pieces (2 cups)


Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add 1 ½ cups J Pinot Gris to pot and bring just to a simmer over moderate heat.Stir together cornstarch, Meyer lemon and remaining 2 teaspoons of J Pinot Gris. Gradually add cheese to pot, starting first with the Alpine style then the Brie. Cook while stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). Stir cornstarch mixture again and then stir mixture into fondue. Bring fondue to a simmer and cook, until thickened, 5 to 8 minutes, stirring consistently. Transfer to fondue pot set over a flame.

The fun part is the items to dip into the cheese.  Below are some traditional items to dip into the fondue and also some interesting unexpected items:

-Bread cubes
-Bell peppers
-Soft or Hard pretzels
-French Fries
-Roasted cremini mushrooms
-Cubes of roasted beef (tenderloin, striploin, rib eye)