The traditional wine for this dish is a Fendant or Neuchatel.
1 garlic clove
1-1/2 cups dry white wine
1 lb natural Gruyere cheese, grated (do not use processed Gruyere)
2 tsp cornstarch
3 tbsp kirsch
Freshly ground pepper to taste
Rub bottom and sides of an earthernware casserole or chafing dish with the garlic. Add wine and heat to boiling point, but do not boil.
Add cheese, stirring constantly with wooden spoon. When cheese is creamy and barely simmering, add cornstarch blended with the kirsch. Stir until mixture bubbles. Season with pepper.
Place casserole over an alcohol burner with a slow flame. Keep the fondue hot but not simmering. If it becomes too thick, add a little more wine.
To serve, accompany with cubes of crusty bread and long forks for dipping into the melted cheese.