Cheese & Apéro · Wine Pairing Encyclopedia
Raclette & Fendant
Why Valais raclette is traditionally paired with Fendant – and what else works.
The Dish
Raclette du Valais
Melted raclette cheese over boiled potatoes, with gherkins, pickled onions and fresh-ground pepper.
The Wine
Fendant du Valais
White, light, easygoing · Serving temperature 48–52 °F (9–11 °C)
Valais Chasselas: light-footed with fine flint, mild freshness – the eternal regular at the raclette table.
Taste profile – what dominates?
Guess first: which sensation dominates this dish?
- Fat & richness
- Acidity
- Salt
- Sweetness
- Umami
- Roasted notes
- Heat
The pairing lever: Fat + salt + vinegar pickles: the wine needs mild acidity that doesn't clash with the pickles, and freshness against the cheese film.
Why This Pairing Works
Raclette cheese is salty, rich and pungent – plus the acid spikes of gherkins and pickled onions. Fendant takes both in stride: its mild nature doesn't clash with the vinegar (a problem for high-acid wines), and its freshness lifts the cheese film off the palate. In the Valais, the rule has held for generations: where raclette melts, Fendant is poured.
If This Wine Isn't Available
- •Johannisberg for more body
- •Petite Arvine
- •Pinot Blanc
Sommelier tip: For variety, switch to a Johannisberg after the third scraping – its nutty body carries the richness better.
Frequently Asked Questions
Does red wine work with raclette?
A light Valais Gamay or Dôle satisfies red-wine lovers – powerful, tannic reds however collide with cheese salt and pickles.
Wine or tea with raclette – which digests better?
Both beat ice-cold drinks. Warm black tea and cellar-cool Fendant keep the melted cheese pleasantly flowing.
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