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
with semi-frozen goat's milk Lavender waffles
with semi-frozen goat's milk
- 2 Stück Eigelb
- 60 ml Ziegenmilch
- 500 Gramm weiße Kuvertüre
- 125 ml Sahne
- Abrieb und Saft einer halben Orange
- 2 cl Tresterbrand
- 8 Blatt Minze
- 125 Gramm Mehl
- 50 Gramm Zucker
- 70 Gramm Butter
- 2 Eier
- 1 Messerspitze Backpulver
- 1/2 EL Lavendelzucker
- 175 ml Milch
Semi-frozen goat's milk: Beat the egg yolks and goat's milk in a bowl over a hot bain-marie until creamy. Remove from the bain-marie and beat the cream until cold. Flavour with the zest of the orange and the marc brandy.
Liquefy the couverture in a bain-marie and stir into the lukewarm egg mixture. Whip the cream until stiff and carefully fold in. Line a parfait tin (triangular or gutter shape) with cling film. Pour in the mixture and smooth out. Cover well with cling film and leave to freeze in the freezer for at least 8 hours.
About 20 minutes before serving, remove the mould from the freezer and turn the parfait out of the mould. Remove the foil and cut the semi-frozen parfait into 8 slices.
<p
Lavender wafers: Lightly mash the butter in a mixing bowl with a fork. Add the sugar and stir a little. Add half of the milk, the lavender sugar and the baking powder. Stir in the eggs and finally the rest of the milk. Mix everything well with a hand mixer for about 2 minutes to create a homogeneous, slightly liquid mixture. Bake the batter in batches in a waffle iron until golden brown.</p
Arrange 2 slices of semifreddo on each waffle on a flat plate and decorate with mint leaves.
- Riesling (halbtrocken & feinherb)
with semi-dry wines Flädlesuppe
with semi-dry wines
- 1 Bund Schnittlauch
- 1 Liter Fleischbrühe
- 150 Gramm Weizenmehl
- 300 ml Milch
- nach Belieben Speckschwarte zum ausreiben der Pflanne
- Etwas Salz
Make a smooth, not too thick batter from the flour, milk, eggs and a pinch of salt. Heat a heavy frying pan on a high heat, rub with bacon fat, pour in a small dollop of batter, allow to spread and fry thin pancakes (flädle).
<p
Leave the pancakes to cool, halve and cut into thin strips.
Place in clear, very hot meat stock and serve immediately.
<p- Trollinger (halbtrocken & feinherb)
the "Frankfurt Green Sauce" Quiche with herbs
the "Frankfurt Green Sauce"
- 200 Gramm Mehl
- 100 Gramm Butter
- je 1 Bund Kräuter für Frankfurter Grüne Sauce (Petersilie, Kresse, Kerbel, Borretsch, Sauerampfer, Schnittlauch, Pimpernelle)
- 100 - 125 Gramm Schwarzwälder Schinken
- 7 ganze Eier
- 125 ml Sahne
- 100 Gramm Frischkäse
- 1 EL Zitronensaft
- nach Geschmack Salz & Pfeffer
Knead the flour and butter with 4 tbsp water and a teaspoon of salt to form a smooth dough. Line a mould with it and leave to cool for 30 minutes.</p
Hard boil 4 eggs. Wash, drain and finely chop the herbs from the Frankfurt green sauce. Cut the ham into wafer-thin slices and spread on the pastry base. Chop the hard-boiled eggs into small
and spread over the top. Mix the 3 eggs, cream and fresh cheese and season with 1 tbsp lemon juice, salt and pepper, then fold in the herbs. Spread the mixture over the pastry base.
Bake at 180 °C (gas mark 4) on the middle shelf of the oven for about 30 minutes.
- Riesling (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
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)
