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
(artificial potted meat) in the style of the house "Kunschthäwwelfläsch"
(artificial potted meat) in the style of the house
- 1 kg Schweinekamm
- 2-3 ganze Zwiebeln
- nach Belieben Lorbeerblätter, ganze Nelken, gemahlener Kümmel, Pfefferkörner
- 500 ml Rivaner oder Silvaner
- nach Geschmack Salz & Pfeffer
A few days before preparation, have a piece of pork neck picked up from the butcher. Alternatively, salt and pepper the pork neck yourself before preparation. The day before, cut into the pork neck with a sharp knife at a distance of approx. 1.5 cm, but do not cut all the way through.
Peel 2-3 onions, halve and cut into rings. Prepare the bay leaves, cloves, caraway seeds and pepper. Place a few slices of onion, a clove, some ground cloves and pepper in the incisions and a bay leaf in every other incision. Place the remaining onions, one or two cloves and a bay leaf in a large roasting tube, place the meat on top and pour in the white wine. Close the roasting tube tightly and leave the meat to marinate overnight in the fridge.
Then place the roasting tube on the cold oven rack and cook for approx. 1½ to 2 hours at 200 °C (gas mark 4, fan oven 180 °C).
- Müller-Thurgau (halbtrocken & feinherb)
- Silvaner (halbtrocken & feinherb)
with strong red wine Wild boar ragout
with strong red wine
- 800 Gramm Fleisch vom Wildschwein (Keule o. Schulter)
- 80 Gramm Bauchspeck
- 100 Gramm Zwiebeln
- 60 Gramm Karotten
- 60 Gramm Staudensellerie
- 1 TL Tomatenmark
- 200 ml kräftigen Rotwein
- 100 ml Portwein
- 1 Liter braune Wildbrühe
- 1 TL Preiselbeeren
- 1 EL geschlagene Sahne o. Sauerrahm
- 20 Gramm Mehl
- 1 Stück Lorbeerblatt
- je 1 Zweig Rosmarin und Thymian
- 4 zerdrückte Wacholderbeeren
- 1/2 TL Senf
- nach Belieben Salz & Pfeffer
Clean and wash the vegetables and cut into evenly sized cubes.
Remove the fat, skin and tendons from the wild boar meat and cut into 3 cm cubes. Season with salt and pepper and sprinkle with flour. Heat the oil in a frying pan and brown the meat on all sides. Add the vegetables and diced bacon and fry. Add the tomato purée and stir fry. Deglaze with the red wine and port, reduce and pour in the brown game stock. Add the spices to the meat in a small spice bag and leave the ragout to simmer in the oven at 160°C for approx. 1½ hours.
Then remove the pieces of meat, remove the spices, strain the sauce, add the cranberries and mustard and leave to reduce for about 15 minutes. If necessary, thicken with a little cornflour. Serve with the whipped cream.
- Spätburgunder / Pinot Noir (trocken)
with shrimps Pumpkin soup
with shrimps
- 1 kleiner Hokkaido-Kürbis
- 1 Zwiebel
- 5 cm Ingwer
- 2 EL Butter
- 750 ml Gemüsebrühe
- 300 ml Kokosmilch
- 12 mittelgroße Shrimps
- 2 EL Olivenöl
- Eine Prise Salz & Pfeffer
Peel and dice the pumpkin, onion and ginger and sauté in the butter.
Deglaze with the vegetable stock and sauté for about 15 to 20 minutes until soft.
Sauté the shrimps in a little olive oil and leave to cook over a low heat for a few minutes. Place on wooden skewers and keep warm in aluminium foil.
When the vegetables have been steamed until soft, blend finely with a hand blender. Stir in the coconut milk and season with salt and pepper to taste.
Serve the soup in large cups and garnish with the shrimp skewers.
Freshly baked white bread goes well with this.
- Muskateller (halbtrocken & feinherb)
- Federweißer (brut nature)
with pumpkin and white wine sauce Pasta with pumpkin and white wine sauce
with pumpkin and white wine sauce
- 750 Gramm Butternut-Kürbis(se)
- 3 kleine Zwiebeln
- 2 Zehen Knoblauch
- 1 Becher Crème fraîche
- 250 ml trockener Weißwein
- 500 ml Gemüsebrühe
- 25 Gramm Parmesan oder ähnlicher Hartkäse
- 400 Gramm Spaghetti oder andere Nudeln
- nach Geschmack Salz, Pfeffer, Zucker
- 4 EL Kürbiskerne, evtl. gehackt
- nach Belieben Muskat, Thymian
Sauté the garlic and onions until translucent. Dice the butternut squash and add, season with pepper and sugar. When the cubes are still firm, pour in the white wine and vegetable stock. Continue cooking until the squash is firm to the bite.
In the meantime, cook and drain the pasta.
Add the thyme, nutmeg, salt and crème fraîche to the boiling pumpkin, bring to the boil and thicken. Stir in the parmesan and season to taste. You can also crush some diced pumpkin to make the sauce sweeter.
Arrange the pasta on plates and top with the pumpkin sauce.
Sprinkle with pumpkin seeds.
- Scheurebe (trocken)
