Of course any proper fondue has the addition of wine. A dry white wine is your best choice. Sauvignon Blanc, Dry Vermouth and Viognier are really great choices. The wine assists breaking up the rubbery texture of the cheese.
To start your fondue, you will need to create a roux.
Rub a clove of garlic around the interior of a 4 quart boiler and add 1 cup of your chosen wine.
Bring to a boil.
Meantime, melt 1 tablespoon of butter or heat 1 tablespoon of olive oil or grapeseed oil in a pan. Whisk in 1 tablespoon of flour into the pan of oil or butter and stir continuously to keep flour from burning and incorporate.
It will take about 5 minutes to cook the flour. Slowly whisk the wine into the flour to create your roux. Cube your cheese and add into your roux.
Add a pinch of nutmeg and stir to incorporate it. Continue to stir until cheese is completely melted and blended. Transfer the cheese into your fondue pot and keep a low flame going to keep it from solidifying.
There are all kinds of things that work well with a cheese fondue.
Cubed French baguette bread is the most common accoutrement, but there are no strict rules. Pumpernickel bread is a personal favorite. An assortment of fruit, bread and cured meats bring color and texture to your fondue presentation.