Beef fondue

[Randy Caparoso]

Actually, I'm surprised that you've limited yourself to the "soft" red varietals. If you use the common combination of, say, Gruyere and Emmentheler cheeses, you're actually better off with a firmer style of red, such as Cabernet Sauvignon, and maybe Merlot. Let me qualify this by saying that if your beef is lower in fat, you should use softer, low-to-medium priced versions -- a Cabernet with the weight of, say, a Beaulieu "Rutherford," or a French/Bordeaux cru bourgeois (as opposed to grand cru). But these types of cheeses prefer a deeper flavored wine than Gamay or even Pinot Noir.