Oktober Feast!

While I respect your right to serve spooky food in October, you won't find any gory grub at my house this month. Instead, I'm hosting a gathering that's inspired by biergartens across the pond. The focus of the menu is a fondue made with Gruyère cheese and crisp Riesling-like beer-cheese dip but more elevated. It's served with a smorgasbord of dippers such as smoked sausage, grapes, apples, and a few amped-up store-bought snacks, like Mustard-Glazed Pretzel Bites and Smoked Paprika Potato Chips. (Just one taste, and you'll want to add this spice to every bag you open.) Pour yourself a Cider Shandy, and get ready for a good time. Prost, y'all!

- JOSH MILLER

Riesling-Gruyère Fondue

Cheese dip just got a big upgrade. Gruyère-Swiss cheese's richer, nuttier cousin, teams up with crisp German white wine to deliver a comforting appetizer that's just the right amount of fancy. It's best served warm in a small skillet that you can reheat on the stove. Or set it out in a petite slow cooker or even an old-school fondue pot.

ACTIVE 25 MIN. - TOTAL 25 MIN.

SERVES 6 TO 8

16 oz. Gruyère cheese, shredded (4 cups)

2 Tbsp. all-purpose flour

1 cup dry Riesling

1 garlic clove, grated on a Microplane grater (1/4 tsp.)

2 Tbsp. brandy

1 Tbsp. fresh lemon juice (from 1 lemon)

1/8 tsp. ground nutmeg

Black pepper

Grilled smoked sausage, cubed sourdough bread, apple wedges, and grapes, for serving

1. Toss together cheese and flour in a large bowl until evenly coated; set aside.