Richly satisfying, my Spanish fondue is not a dish I would recommend other countries start competing with. Luckily, Chilean cuisine, save for the addition of a few very latin dishes and fruits, is nearly identical to traditional Spanish cooking. Not wanting to leave Chile out, I'm making the sacrifice and pairing the fondue with a Chilean Carménère, the grape for which Chile's wine regions are most renowned. It also happens to be one of my favorite wines, though overshadowed by Rioja but hey, I'm giving Spain the cheese AND the meat here. A medium bodied wine, the Carménère will compliment rather than do battle with the complex flavors of the manchego and chorizo, but its smokey and spicy notes will be sure to bring something to the table.