What wine with raclette?
Quick answer
A crisp, dry white from Savoie (Apremont, Chignin) or a Swiss Chasselas is the classic pick — their acidity cuts right through all that melted cheese. A dry Alsatian Riesling or Sylvaner also works beautifully. About 65% of raclette fans in Belgium reach for a dry white with this cozy winter dish.
Detailed answer
Raclette night is one of life's great pleasures — gooey melted cheese scraped over potatoes, pickles, and charcuterie. The wine needs to be a palate cleanser, not another heavy hitter.
The classic move is a dry white from the French or Swiss Alps — Savoie wines like Apremont or a Swiss Chasselas. These wines grew up next to the cheese, literally. They're light (around 11-12% ABV), zippy with acidity, and have a mineral backbone that slices through the richness.
If you can't find Savoie wines (they're not always easy to source), grab a dry Alsatian Riesling. It's got that laser-beam acidity and citrus character that works magic against melted cheese. Pinot Blanc from Alsace is another safe bet — rounder but still fresh enough.
A lot of people ask about red wine with raclette. It can work, but you need to be strategic. Go for light, low-tannin reds — think Beaujolais (Gamay grape) or a light Pinot Noir, served slightly chilled. Heavy reds with lots of tannins will clash with the hot cheese fat and leave a bitter taste.
Pro tip: serve your white wine at about 10-12°C. Too cold and you'll miss the flavours; too warm and it won't provide the refreshing contrast you need against all that melted goodness.