Cabernet and Fondue?

[ddf68]

I'm visiting the in-laws this Christmas. They like wine, but are not sophisticated wine drinkers. They're getting a big dose of Bourgogne and Boeuf Borguignon one night so I'd like to go something a little more in the straightforward fruity mode for the second night. '96 Phelps Napa Cab or Ravenswood Zin are the candidates. Howmsoever, I wondering how these would match with the fondue--it's an oil fondue, usually beef, shrimp, and chicken. Any advice would be helpful.

ddf

[Innkeeper]

Would go with a Cru Beaujolais. The '98 Morgon is super, and strong enough to carry the fried beef, and not be too much for the shrimp and chicken. More pinot (like you will have had the first night) wouldn't be bad either, but it would have to be one with some heft.

[ddf68]

You know, I have a '98 Jadot Moulin-a-Vent sitting in the cellar. It didn't quite make the short list for the Boeuf Borguignon, but maybe the fondue . . .

Thanks,
ddf

[barnesy]

ddf,

let me know how the jadot m-a-v is. I have been trying to decide if i want to spring for it. As a beaujolais lover, i am more tempted and a favorable review by one of you guys might push me over the top.

Barnesy

[ddf68]

Barnesy, I hate to tell you this, but we didn't get to the Moulin-a-Vent. My father-in-law wanted to do the wine one night and produced a couple passable/interesting bottles. One worth remarking on was a Spatburgunder Kabinett Rotwein--German red wine, presumably Pinot Noir. Having never even seen or heard of German red, I couldn't say no. It was low in alcohol (11%) and relatively light in color but had some good soft, ripe fruit flavor to it. It's not to Burgundy standards, but was a darn sight better than just about any Alsatian red I've had. Went very well with the fondue.

ddf