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Hi there - I once made a fairly traditional fondue that used swiss, guyere and ementhaler but also included champagne. I can't seem to find it again. Anyone out there have a similar recipe, or one that they have tested and love?

Great weather for fondue. I have used the recipe from Jacques Pepin's The Short-cut Cook for many years. It doesn't call for champagne, but does have a good dose of white wine in the recipe, so I don't see why you couldn't try the champers and see what happens.

Here are the ingredients (which are not copyrighted):

2 TBSP unsalted butter
2 cloves garlic, peeled and chopped
1 1/2 cups dry white wine
1/4 tsp salt
1/2 tsp freshly ground black pepper
3 packed cups shredded Swiss cheese (preferably all or part Gruyere)

Note that the recipe doesn't call for any thickener; the cheese tends to sink to the bottom and the clear liquid rises to the top, and you keep stirring it together as you dip the bread. I use part Emethaler and part Gruyere. The fondue has a cheesy, wine-forward flavor that to me, tastes like home on a cold night.