Raclette cheese has two flavor components that have a significant impact on the enjoyment of the wine. The salt in the cheese accentuates the fruit flavors and sweetness in the wine. It also emphasizes the hearty taste (umami) acidity.
A wine with a balanced acidity and not overly pronounced aromas is therefore a good accompaniment to a meal. It is important that the wine contains almost no tannins and is immature in the wood.
Tannin and woody notes combine with hot spicy cheese, making it bitter. Because white wine contains almost no tannins, it is often better than red wine for a hot cheese feast.
Classic: Chasselas / Fendant
The French-speaking Chasselas and his Valais alter ego Fendant are a proven choice. The combination works so well because wines from this grape variety are usually fermented a little warmer and therefore have a milder acidity and a milky buttery flavor. This complements the sour cheese and results in a well-rounded taste experience.
Strong character: Heida
A little more aromatic lovers will fall under the spell of Heida. Its exotic bouquet and rich body make Heida an attractive companion for raclette. By the way, in French-speaking Switzerland, the label reads Païen, not Heida.
With a little salt: Petite Arvine
Raclette’s culinary roots lie in the Valais, so it’s clear that the right wines can be found here, too. Petite Arvine is another Valais rep that goes well with raclette, along with Fendant and Heida. The typical citrus flavors and slightly salty finish combine wonderfully with the tart cheese.
Joker: Räuschling
Unusually, in German-speaking Switzerland, especially in Zurich, you will come across Räuschling. The name is not derived from the height it causes. Instead it comes from the rustling leaves of the grape variety, at least that’s what the locals say. Refreshing floral aromas and mineral hints provide plenty of drinking pleasure with raclette.
Seeing red: Pinot Noir
Experience has shown that every round of cheese has a hardy red wine drinker who dislikes pale Chasselas, Heidas, Petite Arvines and Räuschlingen. A good alternative to white wine is a light Pinot Noir without baric aging or a fruity Dôle. They also look good when served with deli raclette or topped with mushrooms in the pan.