Choose a white wine that is not too dry to accompany the fat of the raclette and red wines that are not too tannic and that will go well with the charcuterie.
If you're in charge of the wine, here's some advice from Les Grappes: Traditional raclette is all about uncooked pressed cheese (to be precise) and potatoes. It was the Savoyards (many thanks to them) who added charcuterie last century.
From this division results two schools: for the first raclette, without meat, a white wine will be more appropriate. It should not be too dry. Indeed, it might be too different from the general fat of the raw milk cheese.
If you have opted for the raclette charcuterie (the Savoy raclette), with a farandole of hams and their gherkins, a red wine can also be quite suitable! Varieties such as pinot noir and gamay, which are soft and not too tannic, are made to go with the melted cheese of the raclette.
Variant: The Jurassiens are not to be outdone with their Morbier-based variant, to be accompanied by wines from the Jura crus such as Arbois andSavagninen Blanc or Pinot Noirs from the foothills of the Jura.Jura
For the whites we recommend appellations from theLoiresuch as Cheverny and Montlouis-sur-Loire, or more local appellations such as the wines of Apremont and Chignin-Bergeron inSavoie. Speaking of Savoyard wines, note that the Bergeron grape variety changes its name when it leaves Savoy and becomes Roussane in the Côtes du Rhone. InBurgundyyou will rather choose Mâcon-Villages or Saint-Véran, they will go very well with your raclette.
For the reds, the gamay ofBeaujolaislikeMoulin-à-Ventand Morgon bring suppleness and beautiful touches of red fruits. The pinot noir in Burgundy on the terroirs ofMarangesCôtes de Nuits Villages and Beaune are our three favourite appellations for Savoyard and Jura raclettes because of their warm character and fine touches of spices. You hesitate in Burgundy? Then choose a Chorey-lès-Beaunefor itsliquorice and small red berrynotes(when young) and animal and leathery touches as it ages. If you want to drink wine from the same area as your raclette, choose wines from Savoie such as Chignin or Jongieux, the hams and charcuterie will be very well accompanied.
Raclette is a dish that is enjoyed by many, and as with every other meal, one wonders what to drink with it! Which bottle will be able to enhance this traditional Savoyard dish? For the perfect food and wine pairing, you will first need to provide enough cheese and charcuterie for a whole regiment, there is no shortage around the raclette machine.
This dish, originally Swiss, is all about 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 the raclette should be generous too, and you are sure to have a good evening!
If your guests bring their own wine, it will be a surprise, and everyone has their own idea of the perfect wine to accompany raclette.
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