Pairings | Poulsard
The best wine pairings with cheese fondue, raclette and tartiflette
Even if you're not currently on the slopes you might want to take your chance to make one of the great ski-food classics, fondue, raclette or tartiflette.
All, of course, involve melted cheese which isn’t the easiest thing to match with wine, especially reds. In general I’d go for crisp or aromatic white wines of the kind that are popular in the regions from which these dishes originate and avoid full-bodied, tannic reds. Here are a few suggestions:
The best choice I've found is a crisp dry white such as Swiss Chasselas or a Chignin or Roussette from Savoie. These wines are relatively hard to come by, however, but other crisp dry whites such as Muscadet, Chablis, dry Alsace or Austrian riesling or a young grüner veltliner would also be fine. If you fancy a red make it a fresh, light-bodied one like a young red burgundy, gamay or Dole. Or a poulsard from the Jura
Here potatoes and sometimes cold meats are involved which mitigates the intense cheesiness. I’d still go for a similar crisp white as the above but it could take a slightly more robust red like a gamay from the Auvergne or even an inexpensive Côtes du Rhône.
Tartiflette is like a super-charged gratin dauphinoise, with added bacon and Reblochon cheese. It originally comes from Savoie so again those wines I recommend with cheese fondue will work well. You could also try a savagnin or a Coteaux du Jura. (There’s a good recipe here in Felicity Cloake’s excellent ‘The Perfect’ series for the Guardian. It is one of THE most delicious cheese dishes.)
There’s a longer article about pairing wine with fondue and raclette on the Alpine Wines website. They basically stock exactly the kind of wines you might be looking for.
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