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Raclette Wine Pairing: Alpine Wine

Updated: Aug 15, 2023

Table of content:

Why Raclette pairs with Alpine Wines?

Whether white or red, Alpine wines are made with a goal of being enjoyed with local cheese dishes such as Raclette.



Raclette is a traditional and emblematic recipe of Swiss cuisine, a variation of cheese fondues. It consists of melting raclette cheese and scraping it as it melts. Usually served with cold cuts, potatoes and pickled vegetables, it is commonly accompanied by dry white wine, but also by red wine according to the desires! The complete raclette recipe guide


Complementing the rich, melted raclette cheese, the dish is typically served with an assortment of side ingredients. Potatoes, often boiled or steamed, provide a comforting, starchy base. Cold cuts of meat, such as ham or salami, add a delicious savoriness that balances the creaminess of the cheese. Additionally, pickled vegetables or gherkins bring a tangy contrast to the rich cheese, cutting through its richness and refreshing the palate.

When to make it?

The dining experience of raclette is as much about conviviality as it is about the food itself. The melting and scraping of the cheese is often performed at the table, providing a sense of ceremony and communal participation. The slow pace of the meal encourages conversation, shared stories, and laughter around the table, making it not just a meal, but a social event.

Wine Pairing

  1. Alpine White Wines

  2. Alpine Red Wines

Alpine nature
Alpine nature

1. Alpine White Wines

Let's assume that 70% of the wines in the Alps are white and that you should pair Alpine food with Alpine wine. The math here is quickly done. You can drink Alpine white wine with raclette! And for good reason: in the Alps, some of the grape varieties give balance and delicacy to wines designed to accompany cheese-based dishes: not too dry, not too sweet. For my raclette nights with friends I commonly pick:

Alpine red wines with raclette

2. Alpine Red Wines

The Alps often offer us red wines with subtle tannins and refreshing acidity that allow us to "clean" the fat of the cheese without overpowering it. Moreover, every charcuterie lover knows how to appreciate a good slice of ham or salami with a delicious, fruity red wine!

So for the pleasure of my guests, I bring up from the cellar:



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