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This New Year’s menu—created by chef Ryan Hardy of Aspen, Colorado’s Little Nell and sommelier Richard Betts—features rich Gruyère fondue, spicy seafood soup and Betts’ own wines.
Classic Cheese Fondue Wine: 2004 Betts & Scholl Hermitage Rouge
This luxurious fondue is made with two kinds of Swiss cheese (Emmentaler and Gruyère) and two kinds of spirits (white wine and Kirsch), all traditional ingredients.
Ligurian Seafood Soup Wine: 2006 Scarpetta Tocai Friulano
Freely adapt the recipe to whatever seafood looks best at the market, but follow the same preparation formula: fish on the bottom of the pot, shellfish on the top.
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