On the bright side, I know now what I did wrong. You need real wine. The fake stuff just doesn't do it. You simply can't replace the bright, tart taste of dry white wine with any other ingredients. Not lemon juice, not Fre de-alcoholized white wine. You must use the real thing.
Secondly, not only did I place too much faux wine in the pot; after placing handfuls of shredded Swiss Cheese, Brie and Gouda, I let the mixture boil.
You're not supposed to let the wine with cheese boil.
It was not the cheese I was supposed to use, and because I let it boil, it also clumped. These were my third and fourth mistakes.
I wasn't even sure of the other prescribed touches -- the added nutmeg, pepper and lemon juice. And the two tablespoons of flour. Was it too much nutmeg? Should the flour have been cornstarch?
Fortunately, I have learned a few things. If I can find Ementhaler Cheese, which I never heard of before researching fondue, I must add that to my concoction, along with the Gruyere I also couldn't find at the local A & P during my late night search. Cheese is a delicate substance in its way, as are the best foods, like chocolate, when you start playing with them in extreme temperatures.
I'm simply determined to find this Ementhaler Cheese of which I've never heard.
And determined to include dry white wine. And to find an interesting, yet simple fondue recipe, and try again.
Ƈa va. Such is life. I turn the page on my foiled faux fondue!