What Wine Goes With Raclette
Melted Swiss cheese over a hot stone wants a wine that cuts, not one that fights. Here's what works — and what to leave in the cellar.
· 6 min read
Key takeaways
- A dry Swiss white from the Valais — Fendant (Chasselas), Petite Arvine, or Heida — is the local answer and the right one.
- Avoid big tannic reds. Cabernet, Syrah, and oaky reserves clash with melted cheese and feel heavy halfway through dinner.
- If you must serve red, choose a light, chilled Pinot Noir from the Valais or Neuchâtel — served around 14 °C.
- Pour generously: raclette is salty and slow, and guests drink more than they would over a normal dinner.
Frequently asked questions
- Should I drink beer or wine with raclette?
- Both are traditional in Switzerland. Beer is heavier and fills you up faster, which is a real problem with a long raclette evening. A dry Fendant or Petite Arvine keeps you going longer and matches the cheese more cleanly. If you do drink beer, choose a crisp lager rather than a hoppy IPA.
- Is the old rule about not drinking cold water with fondue / raclette true?
- It's a myth. The story claims cold water solidifies the cheese into a stomach lump. There's no medical evidence for it. Drink water if you want water — you'll feel better the next morning.
- Can I serve a fuller red like a Valais Cornalin?
- Cornalin and Humagne Rouge are wonderful Valais reds, but they want a piece of meat — game, lamb, a long braise. They're too structured for melted cheese. Save them for the next night's dinner.
- What about a dessert wine afterwards?
- After raclette, most people want a coffee and an early bed, not another glass. If you do want a digestif, the Valaisan tradition is a small glass of Williamine (pear eau-de-vie) or a Marc. A late-harvest Petite Arvine works if you've genuinely left room for pudding.
Not sure which wine to pick? Tell our sommelier what you are eating or the occasion and we will find the right bottle — or browse the full sommelia.ch collection.