Wine and food pairing: tartiflette

Tartiflette, a Savoyard specialty made with potatoes, bacon, onions and melted Reblochon cheese, is a generous, comforting dish rich in flavor. This convivial dish is ideally paired with white wines offering freshness and minerality to balance the richness of the cheese, or light, fruity reds that respect the dish's greediness.

A Savoy white, such as an Apremont (made from Jacquère) or a Roussette, is the classic regional pairing. These fresh, light, mineral wines balance the richness of the reblochon and enhance the sweetness of the onions and potatoes. A Chignin-Bergeron, more aromatic and rounded, also goes very well with this dish.

An Alsace Pinot Blanc, with notes of apple, pear and white flowers, goes perfectly with tartiflette thanks to its freshness and lightness. For a livelier pairing, a dry Riesling from Alsace, with its citrus aromas and minerality, offers a lovely structure against the richness of the melted cheese.

A Mâcon-Villages or a Viré-clessé du domaine de la Verpaille with its moderate roundness and notes of white fruit and hazelnut, is an excellent option. This fresh but slightly unctuous Chardonnay complements the cheese flavors and brings balance to the fat of the dish.

A Beaujolais bio or Gamay-based wine, light, fruity and low in tannin, is an ideal match for tartiflette. Its cherry and red berry notes bring freshness and a pleasant contrast to the richness of the dish.

For a bolder experience, a Vin Jaune du Jura or a savagnin oxydatif du domaine Tissot, with its nutty, almondy aromas and aromatic power, sublimates the flavors of the reblochon and adds a unique complexity to the pairing.

Tartiflette pairs perfectly with fresh, mineral white wines like an Apremont, a Roussette from Savoie or a dry Riesling from Alsace. For rounder options, a Mâcon-Villages or a white Côtes-du-Rhône are refined choices. Finally, a red Beaujolais or a bold Vin Jaune du Jura offer original alternatives to sublimate this convivial dish.