Favour a white wine that is not too dry to accompany the fat of the raclette and reds that are not too tannic and will go well with cold meats.
If you are in charge of the wine, here are the advice of Les Grappes: The traditional raclette is only made up of cheese and potatoes, it is the Savoyards (a big thank you to them) who added the charcuterie to it last century.
This division results in two schools: for the first raclette, without meat, a white wine is more suitable. It shouldn't be too dry. Indeed, it might be too different from the general fat of raw milk cheese.
If you've opted for raclette charcuterie, with a farandole of hams and their pickles, a red wine may also be just the thing! Grape varieties such as pinot noir and gamay, which are sweet and not too tannic, are made to go with raclette.
Variant: The Jura people are not to be outdone with their variant based on morbier to accompany wines from the Jura crus such as Arbois and Savagnin en Blanc or Pinots noirs from the Jura foothills.
For the whites we recommend the Loire appellations such as Cheverny and Montlouis-sur-Loire, or more local appellations such as the wines of Apremont and Chignin-Bergeron in Savoie. Speaking of Savoie, note that the Bergeron grape variety changes its name when it is taken out of Savoie and becomes Roussane in the Côtes du Rhone. In Burgundy you will choose Mâcon-Villages or Saint-Véran, they will marry very well with your raclette.
For the reds, the Gamay des Beaujolais like Moulin-à-Vent and Morgon brings suppleness and beautiful touches of red fruits. Pinot Noir in Burgundy on the terroirs of Maranges, Côtes de Nuits Villages and Beaune are our three favourite appellations for Savoyard and Jura raclettes because of their warm character and tinged with fine touches of spices. You hesitate in Burgundy? So choose a Chorey-lès-Beaune for its liquorice and small red berry notes (when young) and animal and leathery touches as it ages. If you wish to drink wine from the same area as your raclette, Savoy wines such as Chignin or Jongieux, hams and charcuterie will go very well with it.
Raclette is a dish that can be enjoyed by several people, and like every time there are people at the table we wonder what we'll be able to drink with our raclette! Which bottle will enhance this traditional Savoyard dish? You will first need to provide enough cheese and cold cuts for an entire regiment, it is not a question of missing around the raclette machine.
This dish, originally from Switzerland, is made with a melted raclette cheese, neither too strong nor too bland. Raclette is not known for its "light" side, but no one is restricting themselves for all that! The wine served with raclette should be generous too, and you are sure to have a great evening!
If your guests take care of bringing the wine, it will be a surprise, and everyone has their own ideas about the perfect wine to accompany raclette.