Here's a link to the original thread:
Well. The first attempt was Friday evening. I believe I have the right flavor profile but some of the proportions were off. I definitely used too much wine (or didn't let it cook down enough before adding the milk). Either way, the wine sort of overpowered the rest of the dish.
I used about 3/4 cup wine, 1 1/2 cups milk, 3 parts extra sharp cheddar to 1 part parmesan and 1 part asiago. Two small shallots finely chopped and about 1 tsp minced garlic.
Plan for the next try is to reduce the wine to about 1/4 cup, and use 2 parts extra sharp white cheddar, 2 parts of a milder cheddar and 1/2 part each of parm and asiago. Shallots and garlic were about right, I think.
I will let you know how it goes! Thanks for all the advice and help - when I get this right it is going to be killer!