For a fondue, cheese is one of the better known variants. White wine and cheese slowly melted into a thick dipping sauce. I prefer to use a french baguette to dip, since the hard crust will give you a surface for the forks to bite into.
Be careful not to let the cheese come to a boil, that will cause it to curdle. If your fondue is too thick add some wine. Alternatively add more cheese or cornstarch to thicken the fondue.