Winter goes hand-in-hand with freezing cold and gloom. But cheer up! Winter is also the time for get-togethers around the fire on skiing holidays and raclettes amongst friends. So today, what shall we drink with a delicious raclette?

Everyone can make this iconicand convivial meal however they like.

Coming from the eponymous name of the millstone-shaped cheese, raclette is a cheese that you melt in the oven, in the chimney or using a raclette machine accompanied with a lovely plate of charcuterie and potatoes.

Raclette originally came from Switzerland where it is eaten with tomatoes, slices of onions and gherkins. It wasn't until the 18th Century that the "roasted cheese" was found in Savoie. During extremely cold periods, Savoyard shepherds melted their half-wheels of cheese, left outside all summer, to pour it over potatoes, dried meat and local charcuterie. And we are so glad they added charcuterie!

So today, what shall we drink with a delicious raclette? Although the melted cheese quickly gives us a creamy and gourmet sensation in our mouths, the flavours of raclette last throughout the meal. So, we will initially choose a dry white wine.

Raclette is synonymous with Savoie, and Savoie means... Roussette de Savoie! What's better than a local white wine to go with this hearty seasonal dish? Its light and low alcohol character makes it perfectly harmonious with cheese, whose fat content will be enhanced by the freshness of the wine and by the vivacity of its aromas. We also recommend other appellations such as a Loire Valley Cheverny, a Bordeaux Entre-Deux-Mers or a Burgundy Mâcon-Villages.

And stay in the same region, if you want to try it with red wine. Although better known for its white wines, Savoie also produces top-quality red wines. We recommend a 100% Mondeuse cuvée, the region's leading grape variety whose powerful tannins and fine length goes perfectly with charcuterie and potatoes... We also recommend other grape varieties, wines packed with fruitiness and freshness such as Pinot Noir in Alsace, Trousseau in the Jura or Gamay in Beaujolais.

Our tip: For more originality, replace the famous raclette cheese with Reblochon or Morbier.