Raclette
White wines such as Swiss Neufchatel Blanc (called Fendant from Valais and made from the Chasselas grape) are a good match. Or try your favourite dry or off-dry Canadian Riesling.
Beer is another traditional beverage of choice with raclette. Try a light brew, such as Stella Artois or Belle-Vue from Belgium, or German-made Beck's, or a light beer from a Canadian microbrewery.
For a thirst-quenching nonalcoholic suggestion, try sparkling mineral water.
How to serve and eat raclette:
For the purist: Quarter potatoes; place on plate. Place one slice of cheese in the raclette tray; broil under raclette broiler until molten hot, melted and bubbly, about 2 minutes. Scrape over potatoes. Sprinkle with paprika and pepper to taste. Add pickles.
For variety: Arrange one piece each of sausage, broccoli and baby corn in raclette tray; top with cheese and broil under raclette broiler.
For action: Chop potatoes; place in raclette tray. Top with cheese and broil under raclette broiler while grilling sausage on top portion of raclette grill.
Can't find true raclette cheese? Here are other cheese combos to try:
The sky's the limit when it comes to raclette. You'll love these tasty combos:
To pair with thinly sliced extra-old Cheddar:
Meat - Cooked ham or peameal bacon
Veggie - Steamed asparagus or green beans
To pair with thinly sliced Fontina:
Meat - Cooked scallops, shrimp, hot-smoked trout or salmon
Veggie - Halved cherry tomatoes
To pair with thinly sliced Monterey Jack:
Meat - Sliced prosciutto or salami
Veggie - Sautéd button mushrooms
To pair with thinly sliced Gorgonzola (use in partnership with Fontina):
Meat - Cubed corned beef or Bundnerfleisch
Veggie - Roasted red peppers
Read more: How to host a fondue party
