Which Savoie wines should you choose to accompany a traditional raclette?
Raclette, an emblematic dish of Savoyard gastronomy, calls for a white wine capable of standing up to the generosity of the melted cheese and the richness of the charcuterie that accompanies it. Jacquère whites, particularly an Apremont or an Abymes, are the most instinctive choices: their sharp acidity and natural lightness refresh the palate between each bite and avoid any feeling of heaviness. For those who prefer a wine with more body, a Chignin-Bergeron based on Marsanne will bring a beautiful fruity roundness that pairs harmoniously with the fattiness of the cheese. It is recommended to serve these wines well chilled, at around 8 to 10 °C.
