The Ultimate Winter Pairing: Rombauer Chardonnay & Melted Cheese

A Swiss tradition dating back centuries, fondue began in the Alps as a way to stretch aged cheese and stale bread through long winters. Today, it’s a celebration in a pot: bubbling cheese at the center of the table, crusty bread ready to dip, and everyone reaching in together.

What You’ll Need:

• 1 lb Gruyère cheese, grated
• ½ lb Emmentaler (Swiss) cheese, grated
• 1 tablespoon cornstarch
• 1 cup Rombauer Chardonnay or other dry white wine
• 1 garlic clove, halved
• Pinch of nutmeg 

For Dipping:

Cubed crusty bread (baguette or sourdough), sliced apples, roasted baby potatoes, and lightly cooked veggies like mushrooms, cauliflower, or broccoli (tender but not too soft — they need to hold up on a fork).

How to Make It:

Rub the inside of a fondue pot or heavy saucepan with the garlic clove. Toss the cheeses with cornstarch. Warm the wine over medium-low heat until it just begins to simmer — don’t boil! Add cheese a handful at a time, stirring constantly until smooth. Finish with a pinch of nutmeg. Transfer to a fondue pot to keep warm and silky. Serve with your favorite dippers and plenty of Chardonnay.

Baked brie is endlessly adaptable, whether you add a dollop of your favorite jam or douse it with fresh herbs, but this version with honey and candied walnuts is one of our favorite Chardonnay-friendly combinations.

What you’ll need:

• 1 wheel of brie (8 oz)
• 2 tablespoons honey, plus more for drizzling
• ¼ cup candied walnuts, roughly chopped
• 1 sprig fresh rosemary 

For serving: Crackers, sliced baguette, or apple slices

How to make it: Preheat your oven to 350°F. Place the brie in a small baking dish or on a parchment-lined sheet pan. Score the top of the rind gently with a knife — this helps the honey seep in as it bakes. Drizzle with honey and scatter the candied walnuts and rosemary on top. Bake for 12–15 minutes, until the cheese is soft and gooey but not completely melted. Drizzle with a little more honey before serving warm.

Looking to elevate your next charcuterie board? Add melted cheese. Raclette is a Swiss dish named for both the semi-firm Alpine cheese and the French word “racler,” meaning “to scrape.” Traditionally, a wheel of cheese is heated until the surface melts, then scraped over potatoes and cured meats. Whether you have a raclette grill or just a hot oven, it’s cozy, communal, and completely satisfying.

What you’ll need:

• 8 oz raclette cheese, sliced (or substitute Gruyère or Fontina)
• 1 lb baby potatoes, boiled until tender

For serving: Pickled onions, assorted charcuterie (prosciutto, salami, coppa), crusty bread, grainy mustard

How to make it: If you have a raclette grill, you’re all set. Let guests melt their own cheese in the individual trays and scrape it over their plates.

No raclette grill? No problem. Place sliced cheese on a small oven-safe plate or pan and broil until bubbly and golden. Scrape or slide the melted cheese directly over warm potatoes and accompaniments. Repeat as needed; this is a meal meant for lingering.

Whether you reach for the nuanced complexity of Buchli Station, the luxurious richness of Home Ranch, or the exceptional depth of Proprietor Selection, our Chardonnays were made for evenings like this: warm, joyful, and shared with your favorite people.