Putting wine into a fondue recipe is not the same as selling it. There are lots of fondue recipes that don't use wine.
But may I ask...why fondue??? It can be very messy. Not very practical to do I don't think and I am not sure you would get many takers for it. Why not try something else first. Are you legal to serve dinner??? To me something like a salad and a quiche and dessert would be more appealing for an evening if guests didn't want to go out to eat.
You aren't going to let them have it in their room are you??? I would not. I had little mini fondue pots I did ONCE with chocolate....note I say ONCE...it was very small pot with some fruits and cake for dipping. THey had it all over their bathrobes and on the bed. Last time I ever messed with that.
I would seriously consider some other options..
Yes, in our state we can sell meals as long as they are overnight guests, less than 5 rooms. This is not something I advertise, since I don't want anymore problems with the city.
It is something different and romantic. I have already gone to sandwiches, spaghetti dinners and dipped strawberries, for which I've already had a couple of takers. And bath salts. Hubby will be taking non-service related disability and I'm hoping to keep the bills up to date. I suppose for fondue time, I can go with a plastic table cloth, easy to wipe up, perhaps cheap to throw away if the cheese and/or chocolate stain it.
No, not in the room.
Then since it's not in the room it's actually very easy to make. Here is a basic recipe. You can have it all prepped and then start making it while they are sitting down and enjoying a light appetizer or aperetif.
I could not eat fondue without wine, but here in the US we are strange...and remember to stir it clockwise when making it so the spirits don't spoil it!
If you don't want to do the classic crusty bread along you can use artichoke hearts, steamed broccoli, roasted brussels sprouts or potato wedges and you won't be disappointed either. Here is a classic recipe although mine uses corn starch instead of flour and I use these two cheeses and a bit of Appenzeller.
Edited to say your bread should be a day old, not so fresh.
Ingredients[/h4]1/2 pound Emmentaler, grated 1/2 pound Gruyère, grated 1 clove of garlic, cut or slightly crushed 1 1/2 cups of white wine such as a Chenin Blanc 1 tablespoon lemon juice 3 tablespoons flour Ground pepper, to taste Nutmeg, to taste 2 loaves bread with thick crust cut into 1-inch cubes
Method[/h4]Combine Emmentaler and Le Gruyère with flour stir and set aside (either in medium bowl or in a plastic bag).
Rub the inside of the fondue pot with cut garlic clove.
Pour wine into pot and heat over medium heat until warm.
Add lemon juice.
Add cheese by handful, stirring constantly with a wooden spoon until melted and cheese-wine mixture has the consistency of a creamy sauce.
Add pepper and nutmeg to taste. Add a shot of Kirsch
Bring to boil.
Remove pot and put on lighted burner on table. Adjust flame of burner so fondue continues bubbling lightly or bring pot to table and set on a trivet. Serve each guest a handful of bread cubes. Spear fondue fork through bread cubes. Dunk and stir well to cover bread cube with cheese mixture. Enjoy!