Welcome to the ogres’ pantry: cheeses, wines, digestifs and everything that ends up on the table on a raclette night. Each family has its top 3, with the rest within fork’s reach.
🧀 Cheeses
Coming soon to the pantry
🍷 Red wines3 profiles
See all →Our top 3, until your votes come in
Pinot Noir and raclette: the best red wines and their vintages
Low in tannins and fresh, Pinot Noir is the ideal red for raclette. Alsace, Burgundy, the Valais and Dôle: where to find it,…
Light Beaujolais and raclette: the best vintages and crus to choose
Fruity Gamay, low tannins, lovely freshness: light Beaujolais is a perfect red for raclette. Which appellations and crus to…
Savoie Gamay and raclette: the light red of the Alps to drink young
Supple and very fruity, Savoie Gamay is the terroir pairing for a Savoie-style raclette. Chautagne, Jongieux, label rules and…
🥂 White wines5 profiles
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Fendant and raclette: the Swiss Chasselas and its best vintages
Fendant, the Chasselas of the Valais, is the traditional raclette wine. Why the pairing works, which recent vintages to choose…
Apremont and raclette: Savoie’s Jacquère wine and its best vintages
Apremont, the Jacquère cru of the AOC Vin de Savoie, is the crisp, lightly spritzy white for a Savoie-style raclette. The…
Chignin-Bergeron and raclette: Savoie’s Roussanne and its vintages
Chignin-Bergeron, a pure Roussanne from Savoie, is the full, fragrant white for smoked or peppercorn raclette. The cru, its…
🌸 Rosé wines3 profiles
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Œil-de-Perdrix and raclette: the Swiss Pinot Noir rosé and its vintages
Œil-de-Perdrix, a Pinot Noir rosé that is the emblem of Neuchâtel and is also made in the Valais, goes beautifully with a…
Provence rosé with raclette: the appellations and best recent vintages
A well-chosen Provence rosé goes with raclette, especially with the aperitif and the cured meats. Appellations, Bandol rosé,…
Dry Loire rosé with raclette: Sancerre, Chinon, Touraine and vintages
Dry Loire rosés, livelier to our taste than many rosés from the South, go very well with raclette. Which ones to choose, which…
🍾 Champagnes and crémants2 profiles
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Champagne with raclette: brut, extra brut, blanc de blancs and vintages
Dry Champagne goes surprisingly well with raclette. Which sweetness level to choose, blanc de blancs or blanc de noirs,…
Crémant with raclette: Savoie, Jura, Alsace, Burgundy or the Loire?
Crémant brings bubbles and freshness to raclette for much less than Champagne. The appellations to look for, the latest…
🥃 Digestifs6 profiles
See all →Our top 3, until your votes come in
Génépi after raclette: the complete guide to the Alpine digestif
Génépi, a liqueur made from high-altitude wormwood, ends a raclette with a fresh bitterness. The Génépi des Alpes geographical…
Williams pear brandy after raclette: the Valais eau-de-vie explained
Poire williams, Williamine or Eau-de-vie de poire du Valais AOP: what the rules say, how it tastes, and how to choose and…
Kirsch after raclette: Zug, Fougerolles and the real digestif effect
Zuger Kirsch AOP, Kirsch de Fougerolles AOC, kirsch in fondue and the coup du milieu: everything you need to choose, serve and…
🥓 Cured meats
Coming soon to the pantry
🥩 Meats
Coming soon to the pantry
🐟 Fish
Coming soon to the pantry
🦪 Seafood
Coming soon to the pantry