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
Stuffed, with paprika and pecorino Schnitzel rolls
Stuffed escalope rolls with paprika and pecorino
- Nach Belieben Pinienkerne, Basilikum, Knoblauch
- 8 Stück dünne Schweineschnitzel á ca. 75g & Holzspießchen
- 1 Glas rote geröstete Paprika
- 100 Gramm Pecorino-Käse
- Nach Bedarf Olivenöl, Salz, Pfeffer
Roast the pine nuts and leave to cool. Pluck the basil leaves and place in a blender with the finely chopped garlic, olive oil and pine nuts and blend gently. Finely grate the Parmesan and mix in. Season to taste with salt and pepper.
Wash the meat and pat dry. Drain the paprika in a sieve and finely grate the pecorino. Season the escalopes on both sides with salt and pepper and spread 1 tsp of pesto on each. Cover the escalopes with paprika, leaving approx. 3 cm free on one narrow side of each piece.
Spread the pecorino over the paprika. Roll up the meat from the coated side and pin in place with wooden skewers. Grill the escalope rolls on the barbecue for 20-25 minutes, turning if possible, and indirectly for the last 10 minutes.
- Spätburgunder / Pinot Noir (trocken)
- Lemberger (extra brut)
- Portugieser (trocken)
Light and fluffy: cashew coconut mousse with passion fruit Cashew coconut mousse with passion fruit
An airy cashew coconut mousse with passion fruit
- 400g Cashewkerne
- 400ml Haferdrink
- 6EL Agavendicksaft
- 6EL Kokosflocken
- 4 Passionsfrüchte
- 1 Prise Vanille
Place the cashews in a container and add enough water to cover the cashews sufficiently. Place the cashews in the fridge to soak overnight.
(With a high-performance blender, 3-4 hours is also sufficient.)
Drain the water and place the cashews in the blender with the oat milk, agave syrup and coconut flakes. Add the vanilla and blend until the mousse is creamy and no longer contains any chunks.
<p
<p>Divide the mousse between four glasses. Halve the passion fruit, scrape out the flesh with a teaspoon and place on top of the mousse. Decorate with coconut flakes.
- Pinot Blanc (süß & edelsüß)
- Riesling (süß & edelsüß)
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)
a Christmassy dessert Plum roaster with cinnamon ice cream
a Christmassy dessert
- 1 kg Zwetschgen (frisch oder TK)
- 100 Gramm Zucker
- 0.5 TL gemahlener Zimt
- Eine Prise Nelkenpulver
- 50 ml Pflaumenschnaps
- 50 Gramm dunkler Rohrzucker
- 2 EL alter Balsamicoessig
- 200 Gramm Zucker
- 4 Eigelb
- 500 ml Sahne
Plum rings:
Wash, deseed and quarter the plums. Spread the sugar evenly in a non-stick pan and melt slowly over a medium heat. Increase the temperature and immediately add the fruit, schnapps and spices. Stir until the mixture caramelises.
Stir in the muscovado sugar and balsamic vinegar, spread onto a cold plate after approx. 3 minutes.
<p
<p>Cinnamon ice cream:
Combine the sugar and egg yolks and stir the two ingredients over a bain-marie until frothy.
Whip the cream, then carefully mix both mixtures and add three teaspoons of cinnamon. Carefully mix the cinnamon into the mixture again.
Pour the finished mixture into any (cake) tin or small dish, cover with aluminium foil and place in the freezer for at least three hours.
Place the plums on four deep plates or small bowls, cut off 2 – 3 ice lollies each and place on top, serve immediately.
- Gewürztraminer (trocken)
