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Apremont, the Jacquère cru of the AOC Vin de Savoie, is the crisp, lightly spritzy white for a Savoie-style raclette. The cru's…
Read the articleA dry Alsace Riesling is the most elegant alternative to Fendant with raclette. How to choose one, which vintages to favor and…
Read the articleFendant, the Chasselas of the Valais, is the traditional raclette wine. Why the pairing works, which recent vintages to choose and how…
Read the articleAn apricot brandy made from Luizet apricots exclusively in the Valais, Abricotine AOP is the ideal terroir digestif after a Valais raclette:…
Read the articleMarc de Savoie, Valais marc or Italian grappa: the official rules, the taste, serving tips and pairings for the winemaker's brandy after…
Read the articleGreen at 55% or yellow at 43%: everything about the Carthusian monks' liqueur, its history, its taste and how to serve it…
Read the articleZuger Kirsch AOP, Kirsch de Fougerolles AOC, kirsch in fondue and the coup du milieu: everything you need to choose, serve and…
Read the articlePoire williams, Williamine or Eau-de-vie de poire du Valais AOP: what the rules say, how it tastes, and how to choose and…
Read the articleGénépi, a liqueur made from high-altitude wormwood, ends a raclette with a fresh bitterness. The Génépi des Alpes geographical indication, how it's…
Read the articleGénépi, Williams pear brandy, kirsch, Chartreuse, marc, abricotine: which little glass to serve after raclette, how to choose and serve it, and…
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