For a raclette, two families of wine work: a dry, lively white, whose acidity cuts through the richness of the cheese, or a supple, fruity red, low in tannin, served slightly cool. Conversely, we avoid very powerful reds and heavily oaked whites, which overwhelm the dish.

Why is raclette so hard to pair with wine?

A raclette brings together three things that challenge a wine: a rich, melting cheese, salty and sometimes smoked charcuterie, and potatoes that add no freshness. The wine must therefore provide a counterweight: liveliness to cleanse the palate, aromas discreet enough not to compete with the cheese, and fine tannins, since pronounced tannins quickly turn bitter alongside a rich cheese.

Which white wine should you choose for a raclette?

The simplest approach is to look for a dry white with freshness and little oak. Savoie whites are a classic pairing thanks to geographic proximity, but fresh whites from the Rhône Valley work very well too.

In our selection, two bottles fit this brief. The Vox Blanc (AOP Ventoux, Roussanne and Clairette) is described as fresh and fruity, to be served between 10 and 12 °C. The Benoît Roseau “Autour du Pigeonnier” 2023 (Chardonnay and Roussanne) offers a fleshy texture lifted by a saline thread and lovely freshness, at 11 to 13 °C.

If you prefer fuller, richer white wines, the Lux Blanc 2024 may suit you, especially if the table includes plenty of charcuterie. It is more complex and sunnier in style, so a little less lively than the previous two.

And if you prefer red?

Look for a supple red with ripe fruit and discreet tannins, which can be served slightly cool, at around 14 to 16 °C. A Beaujolais or a Loire Gamay are safe bets. In our selection, the Vox Rouge 2024 (Syrah and Grenache, AOP Ventoux) is fruity and supple, to be served between 14 and 16 °C, and it is presented as a natural companion for charcuterie.

We would rather keep the more powerful reds, such as the Pax Rouge or the Lux Rouge, for grilled dishes and meats. Their alcohol level and body pair less well with melted cheese.

What temperature should wine be served at with a raclette?

Aim for 10 to 12 °C for a white, 14 to 16 °C for a supple red. A practical point: with the raclette machine in the middle of the table, the room warms up and so does the wine. Serve it a little cooler than usual, keep the bottle in a bucket of cold water or in the refrigerator between servings, and pour small quantities at a time.

How much wine should you plan for?

A 75 cl bottle pours about six glasses. Since raclette is salty and the evening goes on, plan on roughly one bottle for three people. To adjust for the number of guests, our drinks calculator will do the maths for you.

What mistakes should you avoid with a raclette?

• Serving a very tannic or high-alcohol red, which turns bitter against cheese.
• Avoid a very oaky or very aromatic white, which gets overwhelmed by charcuterie.
• Forgetting to chill the bottle: a lukewarm wine feels heavy and alcoholic.
• Serve a sweet wine, which emphasises the richness of the dish.

Which wine should you choose for your raclette cheese?

Not all raclette cheeses are alike, and the wine can be adjusted to the one on your plate.

• Plain raclette, Savoyard or Swiss style: the classic territory, a dry, lively white or a very supple red.
• Smoked raclette: smokiness overwhelms fine wines. Choose a slightly fuller white, or a supple, fruity red served cool.
• Flavoured raclette (pepper, garlic, chilli): spices call for a well-chilled white, or even a dry rosé, to refresh the palate.

In what order should wines be served?

Start with the white, which is lighter, then move on to the red if you are serving one. In practice, many guests stay with the white throughout the meal, and that is perfectly fine: raclette is a dish that works well with a single wine, as long as it is chilled.

FAQ: wine and raclette

Can you serve rosé with a raclette?

Yes, as long as you choose a dry, lively rosé served well chilled, between 8 and 10 °C. Avoid very fruity or sweet rosés, which pair poorly with cured meats.

Which wine should you choose if your raclette includes lots of smoked charcuterie?

Smoked food calls for freshness: a lively white or a very supple red works better than a robust red. Smoked cured meats quickly overwhelm a wine that is too powerful.

Should you plan for both white and red?

It’s the simplest solution when tastes differ. A dry white and a supple red let everyone choose, and both pair nicely with the dish.

Article written with the help of AI.