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 with uncooked pressed cheese (to be precise) and potatoes. It was the Savoyards (many thanks to them) who added cold meats to it, last century.
Two schools result from this division: for the first raclette, without meat, a white wine is more appropriate. It should not be too dry. Indeed it would risk being too different from the general fat of raw milk cheese.
If you have opted for the raclette charcuterie, with a farandole of hams and their gherkins, a red wine may also be just right! Grape varieties such as pinot noir and gamay, which are sweet and not too tannic, are made to go with the melted cheese of the raclette.
Variant : The Jura people are not to be outdone with their variant based on morbier, to be accompanied by wines from the Jura crus like Arbois and theSavagninwhite or pinots noirs from the foothills of the Jura.Jura
For the whites, we recommend the appellations of theLoiresuch as Cheverny and Montlouis-sur-Loire, or more local appellations such as the wines of Apremont and Chignin-Bergeron in the south of France.Savoie. Speaking of Savoyard wines, note that the Bergeron grape variety changes its name when it is taken out of Savoy and becomes Roussane in the Côtes du Rhone. InBourgogneyou will choose rather Mâcon-Villages or Saint-Véran, they will marry very well with your raclette.
For the reds, the Gamay desBeaujolaislikeMoulin-à-Ventand Morgon bring suppleness and beautiful touches of red fruits. The pinot noir in Burgundy on the terroirs ofMarangesCôtes de Nuits Villages, Côtes de Nuits Villages and Beaune are our three favourite appellations for Savoyard and Jura raclette because of their warm character with fine touches of spices. You hesitate in Burgundy? Then choose a Chorey-lès-Beaunefor itsliquorice and small red berriesnotes(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 eaten by several people, and as always when 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? For the perfect food and wine pairing, you will first need to provide enough cheese and charcuterie for a whole 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 limiting themselves for all that! The wine served with raclette should be generous too, and you are sure to have a good evening!
If your guests bring the wine, it will be a surprise, and everyone has their own ideas about the perfect wine to accompany the raclette.
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