Raclette, such a winter dish !

Raclette is a Swiss dish. It refers to the name of the Swiss cheese, to the dish itself and also to the type of grill used to melt cheese. The word raclette comes from the French word “racler”, meaning “to scrape”. Raclette cheese is primarily made in the French provinces of Savoie, Franche-Comté, and in Switzerland.

Ingredients:

150200g (5-7 oz) Raclette cheese per person Boiled potatoes (2/3 medium ones per person) Cornichons, onions, capers Charcuterie or cold cuts such as ham, rosette, bacon, salami, grison, mortadelle…. Why not also chicken or turkey slices. Count about 150-200g per person. Vegetables, raw or cooked, such as tomatoe, zucchini, broccoli, cauliflower, mushrooms.

What wine to drink with a Raclette?

Red or white wine, it all depends what you prefer, however as I tend to like a lot Charcuterie in my Raclette I then prefer red wine. Actually the traditionnal “Swiss recipe” Raclette is only cheese and potatoes, so better white wine. Thanks to the Savoy people, Charcuterie/Meat was added !

If you want to go for a local white wine, a Savoie one like Apremont or Chignin-Bergeron (called Roussane in Côtes du Rhône) would be ideal. Otherwise you could choose a Mâcon-Villages or Saint-Véran from Burgundy. As a local red wine, a Chignin or Jongieux.

For a red wine, you need a non too tannic one, for instance a gamay Beaujolais or a Pinot noir from Burgundy. Why not a Pinot noir from Australia/New-Zealand too !

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