Raclette & Wine
Long winter evenings and New Year’s Eve are excellent opportunities for a fondue or raclette in delightful company. The broad range of available raclettes offers a great diversity of exiting potential combinations with German wines. Wines of Germany (DWI) offers you a few guidelines for the suitable choice of wine.
Facts
-
16,738 tons
was the total production of Swiss raclette cheese in 2022
-
50 % Fat in dry matter
can be found in Raclette cheese
Raclette
Originally, Raclette is the name of a cheese from the Swiss Canton of Valais. With its nutty aromas, it is a particularly delightful side dish for jacket potatoes. Today, Raclette mostly refers to a companionable pleasure, where the guests gratinate not just potatoes, but also fresh vegetables, salami and ham or even fresh fruit with full-flavored cheese. This diversity is best accompanied by a very versatile wine such as Pinot Gris from Baden or the Pfalz. If the little pans are mostly filled with raw ham and salami, a fruity Trollinger from Württemberg or a smooth Frühburgunder from the slopes along the river Ahr are great wine companions. They accentuate the hearty character of the cheese. Raclette varieties that use fresh fruit such as pineapple or mango as well as cooked ham are very well supported by a dry Riesling from regions such as the Middle Rhine or the Hessische Bergstraße. These wines’ own fruity notes further enrich the food composition.
What does the word raclette mean?
Raclette is derived from the word "racler", which means "to scrape" in the native French dialect. Scraping for the reason that after melting over the fire, the cheese is gently scraped or "scraped" from the cheese wheel.
Varietals
More recipe ideas
the classic with a difference Franconian cider soup
the classic with a difference
- 500 ml Weißwein (Spätlese)
- 500 ml Geflügelbrühe
- 350 ml Sahne
- 30 Gramm Zwiebeln
- 30 Gramm Weißes vom Lauch
- 30 Gramm Sellerie
- 30 Gramm Karotten
- 30 Gramm Butter
- 180 Gramm Mehl
- 2 Lorbeerblätter
- 1 EL Butterschmalz
- 4 Scheiben Weißbrot
- Nach Belieben Zucker, Muskat, Zimt, Salz
Sauté the vegetables in butter until lightly browned, dust with flour and then add the vegetable stock, wine and 250 ml cream. Add the spices and simmer for approx. 15 minutes.
Remove the crusts from the slices of white bread and cut into 1 cm cubes. Fry in hot clarified butter until golden brown and season with cinnamon, whip the remaining cream until stiff.
<p
<p> Strain the soup and flavour with nutmeg and salt.
Pour into deep plates, garnish with whipped cream and the cinnamon crusts.
- Müller-Thurgau (trocken)
- Silvaner (trocken)
with herb crust Roast turkey
with herb crust
- 600 Gramm Putenbrust am Stücke
- 0,25 Liter Weißwein
- 0,25 Liter Gemüsebrühe
- 4 ganze Tomaten
- 4 Scheiben Toastbrot
- 2 ganze Eier
- 2 Stück Zwiebeln
- 75 Gramm geriebener Emmentaler
- 1 Stange Porree
- 1 Bund Schnittlauch
- 1 EL Olivenöl
- nach Belieben Salz & Pfeffer
Wash the meat, pat dry and cut a deep pocket lengthways. Crumble the toast. Wash and chop the herbs, peel and dice the onions.
<p
<p>Preheat the oven to 200°C (top and bottom heat). Place the bread, herbs, onions, cheese and eggs in a bowl, mix thoroughly and season. Stuff 2/3 of this mixture into the turkey breast. Pin the opening with wooden skewers and tie up crosswise with kitchen twine. Place the roast in a roasting tin and brush with oil.
Roast in the preheated oven for approx. 1 hour. Gradually pour in the white wine and vegetable stock.
<p
<p>Clean and wash the vegetables. Cut the leek into pieces and add to the roast with the whole tomatoes after 30 minutes.
About 20 minutes before the end of the cooking time, spread the remaining third of the herb mixture over the roast and finish cooking.
Arrange on plates with the vegetables and serve. Serve with rice.
- Pinot Gris (trocken)
- Chardonnay (trocken)
with white wine Cauliflower soup
with white wine
- 3 Stück Schalotten
- 500 Gramm Blumenkohl
- 20 Gramm Butter
- 1 TL Fenchelsaat
- 50 ml Weißwein
- 800 ml Gemüsebrühe
- 100 ml Schlagsahne
- 1 Prise Zucker
- nach Geschmack Salz & Pfeffer
Peel the shallots and cut into slices.
Clean and chop the cauliflower.
Melt the butter in a pan, sauté the shallots with the fennel seeds over a medium heat for 3 minutes until colourless. Add the cauliflower, sauté for 2 minutes, season with salt and sugar.
<p
<p>Deglaze with white wine, bring to the boil and top up with vegetable stock and whipping cream. Simmer over a low heat for 20 minutes.
Blend with a hand blender, adding stock if necessary to reach the desired consistency.
Serve drizzled with a few drops of olive oil.
- Silvaner (trocken)
with apples and nuts Tarte flambée
with apples and nuts
- 250 Gramm Weizen- oder Dinkelmehl
- 150 Gramm Crème fraîche
- 150 Gramm körniger Frischkäse
- 2 säuerliche Äpfel
- 1 - 2 Zwiebeln
- 30 Gramm Walnüsse oder Haselnüsse
- 15 Gramm Hefe
- 1 EL Zucker
- 2 EL Olivenöl
- 2 Zweige frischer Thymian
- Nach Bedarf Salz & Pfeffer
- 200 ml warmes Wasser
For the yeast dough, sieve the flour into a bowl and make a well in it. Dissolve the yeast in a little warm water and pour into the well. Cover the bowl with a cloth and leave to rise for 10 minutes. Then knead the pre-dough with the dough hook of a hand mixer and gradually work in the warm water, the oil and a teaspoon of salt. Leave the kneaded dough to rise until it has doubled in volume (approx. half an hour, in a warm place).
Cut the onions into wedges. Roughly chop the nuts. Core the apples, cut into slices (the thicker the apple slices, the juicier the tarte flambée) and sprinkle with the sugar.
<p
<p>After resting, divide the dough and roll out each half on a baking tray lined with baking paper. Preheat the oven to 220 °C (top and bottom heat)
Spread the crème fraîche evenly over the tarte flambée and top with the apple slices and onion wedges. Spread the fresh cheese on top and sprinkle with the walnuts. Sprinkle with a little salt and pepper.
Bake on the lowest shelf for 12-15 minutes and sprinkle with the fresh thyme before serving.
- Riesling (halbtrocken & feinherb)
- Riesling (lieblich)
