This recipe was created exclusively to pair with the 2009 Viognier from our featured winery, Robert Hall. The wine is fresh and crisp with notes of citrus and honeysuckle, yet quite dry. Every time I eat fondue, I think, I should really eat more fondue! The biggest trick to making it is mastering that cheesy-gooey texture that is just right for dipping. You want more cheese on your bread and less crumbs left behind in the cheese. By using brie you kinda get to cheat. You can whip up this no-brainer fondue in 15 minutes flat.