Perfect for evenings under a snow-covered chalet, or in your city apartment while you wait for Christmas, raclette is the perfect meal for friends. All in one, it combines melted cheese, potatoes, cold cuts, pickles and salad!

For raclette to be enjoyed to perfection, it’s customary to pair it with a good Alsace or Jura white wine. However, some red wines, whether from the Savoyard region or not, can be a good match for raclette, especially with the presence of charcuterie.

Raclette and red wine

The cheese used in raclette is generally Tomme de Savoie. Charcuterie is also often local, so ideally it should be paired with a wine that has benefited from the same terroir.

The two decisive elements in this pairing are melted cheese and charcuterie. Cheese brings a melted, warm, long-lasting taste, while charcuterie adds a touch of saltiness and smokiness. The potato adds a lovely texture that softens the whole. The wine should therefore offer moderate acidity, smooth tannins and a round mouthfeel, so that it can penetrate the palate perfectly through the various foods.

The perfect red wine pairing is a Mondeuse or Pinot Noir from Savoie, aged 4 to 7 years. A Pinot Noir, Poulsard or Trousseau from the Jura will also be a fine accompaniment to a good raclette.

A slightly older Mondeuse wine would also be an excellent match, such as a Mondeuse Prestige, Prieuré Saint-Christophe 2009, by Michel Grisard. This wine boasts velvety tannins and deep tertiary aromas that sublimate a raclette with quality cheese and charcuterie.

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