In a small sauce pan, add white wine and garlic. Bring to a simmer and add heavy cream, stirring well then add in goat cheese. Turn the heat down to low and stir for 8-10 minutes until cheese is fully melted. Add in a pinch each of salt, pepper and nutmeg then taste and season more if desired.
While the goat cheese is melting, heat a skillet over medium heat and add olive oil and butter. Once melted and bubbling, add in sage leaves and fry for a minute or two, being careful not to let the butter burn. Remove and let drain on a paper towel.
To serve, crumble a few sage leaves into the fondue, stirring well, and place the remaining leaves on top. Serve with bread, fruit and vegetables.