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Melted Cheese & Perfect Pours: The Best Wines for Raclette and Fondue
Melted Cheese & Perfect Pours: The Best Wines for Raclette and Fondue
Summer might be on the horizon, but for true cheese lovers, melted cheese season never ends. Whether you’re indulging in a cozy raclette or a classic fondue with friends, the right wine can take your meal to the next level. But pairing wine with melted cheese isn’t always easy—especially if you prefer red. This guide is here to help you nail the perfect match, every time.
Why Pairing Matters
Raclette and fondue are rich, creamy, and full of flavor. A good wine pairing should:
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Cut through the fat
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Cleanse the palate
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Complement (not overpower) the cheese
Most people instinctively go for white wine—and with good reason—but with the right grape and structure, red can work too.
The Perfect Pairings
The Best Wines for Raclette and Fondue: White Wines
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Weisser Burgunder 2023 – Arndt Kobelin (Germany)
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A crisp, elegant Pinot Blanc from Baden with subtle citrus and almond notes. Its freshness and clean acidity make it a natural fit for the creamy, salty richness of cheese fondue or raclette. -
Les Vieux Clos 2023 – Château de la Roche aux Moines (Loire, France)
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Made from Chenin Blanc, this biodynamic wine brings complexity and minerality. Expect hints of pear, honey, and a touch of salinity—beautifully balancing the savory depth of raclette with charcuterie.
The Best Wines for Raclette and Fondue: Red Wines
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Cuvée DD 2023 – Domaine Tissot (Jura, France)
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From the Jura—one of the few red-friendly fondue regions—this Trousseau and Poulsard blend offers bright red fruit, low tannins, and earthy finesse. Serve it slightly chilled for a match made in cheese heaven. -
Pommard 1er Cru Les Arvelets 2021 – Le Moine (Burgundy, France)
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If you’re going fancy, this Premier Cru Pinot Noir brings structure, depth, and complexity. Its silky texture and red berry notes hold up well with stronger alpine cheeses, especially with crispy potatoes and pickled onions on the side.
Final Tips
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Serve whites around 8–10°C to keep them crisp.
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Chill your reds slightly (12–14°C) to soften the tannins and brighten the fruit.
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Match intensity: lighter wines for milder cheeses, more complex wines for aged or funkier varieties.
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Don’t forget the sides! Pickles, cured meats, and potatoes can shift the balance of a pairing—taste everything together before deciding.
No matter the season, there’s always time for cheese—and the right wine makes it unforgettable.
🛒 Explore The Best Wines for Raclette and Fondue and more at LeRouxVins.com
