Bring wine to boil in large heavy saucepan on high heat. Reduce heat to medium. Gradually add cheese, about 1/4 cup at a time, stirring constantly; cook until cheese is partially melted and forms a ball in centre of pan.
Stir in cornstarch; continue to cook until cheese is completely melted and mixture is well blended and comes to boil.
Serve in fondue pot set over low heat.
Kraft Kitchen Tips!
Prepare as directed, substituting 2 cups (500 mL) tomato sauce, apple juice or apple cider for the wine.