White
Domäne Wachau Grüner Veltliner Selection
Domäne Wachau
Basse-Autriche (Niederösterreich) · Autriche
View →Cheese
Raclette
Freshness to cut through the cheese's richness, with enough body to accompany the whole table.
The pairing
Why it
works.
Raclette is rich, melty and salty. You might instinctively reach for a powerful wine, but it's usually freshness that does the best job: lively acidity lightens each bite and invites you back to the glass.
Dry whites with good tension and a bit of texture pair especially well with melted cheese, potatoes and pickles. If there’s plenty of charcuterie on the table, a light, fresh, low-tannin red can work nicely too.
In practice
With raclette, don't try to compete with the cheese's richness. Instead, aim to refresh it. A dry, lively, slightly textured white is often the easiest choice. For red lovers, favour fruit and freshness over tannins.
In the glass
What to
look for.
Dry Chasselas01
Dry Riesling02
Dry Chenin Blanc03
Fresh Alpine white04
Light, fruity Gamay05
The LPV selection
Four bottles
for this dish.
A selection chosen from our bottle library based on their profile and affinity with this dish.
What to avoid
Highly tannic reds, heavily oaked wines and heavy or low-acid whites, which can amplify the feeling of the cheese's richness.
When serving
Serve whites around 9–11 °C and light reds around 14 °C. Keep bottles slightly chilled during the meal: a raclette often lasts longer than you think.