In a deep pot, melt the Butter (1 tablespoon) over alow heat. Add the All-Purpose Flour (1 tablespoon) and whisk to make a roux. Allow to cook for a minute or so to remove that raw flour taste.
Add about 15ml of the Dry White Wine (300 milliliter) and stir briskly until combined with the roux and slightly thickened. Add the rest of the wine and stir.
Keeping the heat low, add the Gruyère Cheese (500 gram) to the wine mixture and, stirring occasionally, allow to melt slowly into the wine. Stir through the Ground Nutmeg (1 teaspoon) and leave the lid off the pot so as to let the fondue reduce slightly.
Meanwhile, rub the inside of a warmed ceramic or earthenware pot with the Halved Garlic (1 clove). When the cheese has melted entirely and the resulting fondue has a creamy silken consistency with a cheesy pull, pour the mixture into the ceramic pot.
Place ceramic pot over a tea light candle to keep warm. Serve and enjoy immediately!