Convivial alpine cuisine for wine and food

Wine with food focuses on culinary community and atmospheric moments of enjoyment. Raclette with colorful vegetables and fine cured ham promises an authentic experience for guests who appreciate high-quality products and regional wine culture. The combination of creamy raclette cheese, crunchy vegetables and spicy raw ham creates a composition on the hot pan that creates harmony between wine and food. Fresh potatoes, peppers, broccoli, mushrooms and corn add variety to the selection. Together with raw ham or air-dried Alpine bacon, the dish becomes a real highlight for convivial dinners. A selected Fendant from Valais is the perfect accompaniment to the flavors. The interplay of melted cheese, seasonal vegetables, spicy extras and a suitable wine recommendation stands for Alpine hospitality and modern culinary culture.

Ideal wine accompaniment: Fendant (Valais, Switzerland)

Fendant from Valais is the Swiss classic for raclette with vegetables and cured ham. This white wine made from the Chasselas grape combines fresh apple and citrus notes with elegant minerality and restrained acidity. Its delicate profile supports the creamy and buttery aspects of the melted cheese, while the freshness pleasantly accompanies the cured ham and vegetables. Fendant brings a subtle spiciness and lightness that tames the rich heartiness of the ingredients while still emphasizing the aromatic scope of the dish. The light perlage and low alcohol make for a convivial, never overpowering experience in the glass – ideal for enjoying raclette all evening without a care in the world.

Further wine recommendations for this dish

Pinot Blanc d’Alsace AOC (Alsace, France)
Pinot Blanc from Alsace gives this raclette with colorful vegetables and raw ham a pleasant complexity. Its delicately fruity aromas of sweet pear, apple and white flowers harmonize perfectly with the creamy melt of the raclette cheese. The velvety texture nestles against fresh potatoes and mild vegetables, while a subtle, unobtrusive acidity refreshes the palate. The Pinot Blanc particularly caresses the delicate notes of fresh broccoli and mushrooms and balances the saltiness and spiciness of the raw ham without dominating. Its fine minerality also creates a freshness that does not weigh the dish down, but keeps it lively. This makes the wine the perfect companion for extended meals together – elegant understatement and regional authenticity included.

Silvaner Pfalz QbA (Pfalz, Germany)
Silvaner from the Pfalz presents itself as an all-rounder for raclette and, with its uncomplicated but nuanced style, is perfectly suited to the interplay of cheese, vegetables and meat. Its gentle acidity keeps the soft melting raclette cheese in balance, brings out the aromas of peppers, zucchinis and broccoli and provides an invigorating freshness after every pan. With mossy, slightly earthy and floral tones, Silvaner supports the roasted aromas and meaty notes of the cured ham without overpowering them. Its pronounced minerality lends clarity to the palate and maintains the long, clean finish that many people love about German white wines. Silvaner is a perfect example of harmonious coexistence on the table – down-to-earth, compatible and versatile.

Grüner Veltliner Kremstal DAC (Kremstal, Austria)
A typical Grüner Veltliner from the Kremstal brings characterful freshness to raclette with its lively spiciness, animating acidity and a hint of white pepper. Its crisp, often almost green aroma underlines the versatility of the vegetable combination, suits peppers and broccoli particularly well and at the same time offers an exciting counterpart to the rich creaminess of the raclette cheese. The fruity notes of apple, lime and green stone fruit create an invigorating mouthfeel that elegantly integrates the hearty aroma of raw ham. The depth and minerality on the finish ensure that the wine remains fresh and appealing even over longer periods of enjoyment – a prime example of Austrian wine accompaniment that encourages you to keep drinking.

Soave Classico DOC (Veneto, Italy)
Soave Classico from Veneto impresses with subtle, floral and fruity notes that place vegetables in particular at the center. Garganega, the main grape variety, brings nutty tones and a mild almond note into play, which perfectly complement the melting raclette cheese. The velvety texture and gentle acidity guide the aromas of potatoes, mushrooms and peppers through the entire pan and act as a unifying element that also rounds off the spicy cured ham. The balanced alcohol and discreetly restrained bouquet do not overwhelm, but make the Soave a restrained but stylish companion that wonderfully accentuates a wide range of vegetables and cheeses – Italian esprit and versatility in a glass.

Chenin Blanc WO Western Cape (South Africa)
Chenin Blanc from South Africa’s Western Cape is an invigorating, modern wine accompaniment which, with its tropical fruitiness, fresh acidity and hint of minerality, goes perfectly with a rich mix of vegetables, potatoes, cheese and cured ham. Peach, pineapple and quince lend the dish an invigorating fruity dimension, while the creaminess that is often present due to the ageing process wonderfully complements the texture of the raclette cheese. In combination with broccoli, mushrooms and peppers, Chenin Blanc adds an exotic, fresh accent and, thanks to its freshness and finesse, balances the heartiness of the raw ham so that raclette is neither heavy nor tiring. This wine stands for cosmopolitan, lively raclette enjoyment – multi-layered, full of character and always harmonious.

The recipe: