Spanish Fondue

Photo: lucrece

Ingredients

2 garlic cloves, minced

1/2 cup dry Spanish white wine

1 1/2 pounds Manchego, grated

1 tablespoon cornstarch

Preparation

Sauté garlic for ~1 min in oil.

Add wine and bring to a simmer. Add cheese and stir until melted.

Add cornstarch and season with Pimentón, salt and pepper to taste.Transfer to a fondue pot and add a splash of sherry just before serving.

Fondue dippers are up to you, but I'll be going with the following: pain de compagne, roasted garlic and of courses, slices of Spanish dry-cured chorizo. Serve with Chilean Carménère such as Montes Alpha.

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About

http://worldcupfoodchallenge.blogspot.com/2010/06/day-6-honduras-vs-chile-and-spain-vs.html

Richly satisfying, my Spanish fondue is not a dish I would recommend other countries start competing with. Luckily, Chilean cuisine, save for the addition of a few very latin dishes and fruits, is nearly identical to traditional Spanish cooking. Not wanting to leave Chile out, I'm making the sacrifice and pairing the fondue with a Chilean Carménère, the grape for which Chile's wine regions are most renowned. It also happens to be one of my favorite wines, though overshadowed by Rioja but hey, I'm giving Spain the cheese AND the meat here. A medium bodied wine, the Carménère will compliment rather than do battle with the complex flavors of the manchego and chorizo, but its smokey and spicy notes will be sure to bring something to the table.