Comté Cheese Fondue
Fondue-making consists of melting comté cheese into a pot of warm, garlic-infused white wine. The pot called "poêlon" is centered on the table where the guests will dip pieces of crusty bread on long-handled forks to coat them with the cheese mixture. It is typically a meal for a large group of guests, but it can also be shared over an intimate dinner for two.
Fondue Comtoise and Wine
Fondue can be somewhat difficult to pair with wine, despite the fact that white wine is a main ingredient in the dish. The richness and warmth of the melted cheese requires the wine served with the meal to provide a refreshing counter point, usually in the form of a light white wine, though not overly crisp. The neighboring Swiss fondue is typically accompanied by the rather neutral Chasselas (also known as Fendant), and while the Jura is more known for its wines of character, a relatively light and unoaked Côtes-du-Jura Chardonnay should also do the trick.