What wine should you drink with raclette, fondue or tartiflette?

We talked about cheese last week, but you know what? We’re doing it again, because cheese is life — especially in winter, when nobody says no to a quick tartiflette. And whether it’s a quick tartiflette or a raclette worthy of an international championship, the question is always the same: what do we drink with it? We wouldn’t want to look clueless in front of Grandad. So here’s everything you need to know about pairing wine with winter cheese dishes…

The rich and cheesy trio

The hallowed mountain dishes that have fought fiercely for the title of ultimate winter meal since time immemorial form a much-loved trio: raclette, Savoyard fondue and tartiflette. All three originate in Savoie, whether French or Swiss, and share similar flavours, textures and aromas, so they pair well with the same kinds of wine. The aim is to bring out their comforting creaminess while offsetting their undeniable richness with the freshness of a dry white. A red that’s too tannic is, of course, out of the question: it would make the dish feel heavier, the opposite of what we want, and clash with the cheese’s acidity.

Classic but chic

The easiest choice is a wine from Savoie: regional pairings are a reliable route to harmony. A Savoie wine will bring out the cheese’s creaminess while adding a little freshness to the meal — welcome with dishes this rich. Try an Apremont, a Seyssel, a Roussette de Bugey or a Chignin Bergeron for classic, effective pairings that might just be perfect.

Other regions have plenty to offer too. The Loire can provide a dry Chenin that makes a lovely match for your feast (and you can taste one right here). Burgundy spoils you for choice: an Aligoté, a Chablis or a Pouilly-Fuissé can all bring fruit and minerality. For tartiflette in particular, you could also choose a wine with more exuberant aromas that can hold its own against the dish, such as a Crozes-Hermitage or a Châteauneuf-du-Pape (also available to taste here).

Surprise your taste buds!

If you’re after something a little more unusual to surprise your taste buds, choose wines that bring a new dimension to your Beaufort, Reblochon or raclette feast. Consider a Riesling for a subtle fruity, floral touch, or a Gewurztraminer for a little more Alsatian exuberance. Our favourite, though, is Savagnin from the Jura, which adds wonderful complexity to your cheesy indulgence. An Arbois, a Château-Chalon or even a vin jaune can pair beautifully with your winter dishes. If you deftly switch from a Savoyard fondue to a Jura-style fondue made with Comté, vin jaune becomes a perfect match. Be warned, though: these wines have plenty of character and won’t be to everyone’s taste.

Red notice

Now, for those who simply can’t get along with white wine, or are devoted red wine drinkers: yes, you can enjoy a red with our rich and cheesy trio — phew! Fondue is still almost impossible to pair with red, though, since it’s cooked with white wine, quite apart from those questions of richness, acidity and tannins we’ve already touched on. But turn to very light grapes such as Mondeuse, Trousseau or Gamay from Savoie, and you can find delightfully light, fruity pairings for raclette and tartiflette. Beaujolais and the Jura have plenty to offer too: Gamay from the former, and Poulsard and Trousseau from the latter, bring freshness through their intense fruitiness — just the thing to contrast with our hearty mountain dishes.

There you have it! You now have no excuse not to serve your winter feasts and cheese-fuelled extravaganzas with a good wine that brings out their creamy richness while balancing the heaviness of these hearty dishes we love so much. 

If you’re looking for food and wine pairings, explore our articles on choosing a wine to serve with paella, blanquette de veau or boeuf bourguignon.