From the French verb racler, meaning "to scrape," raclette is based on the age-old practice of scraping the melted side of a half-wheel of cheese onto potatoes. Ranking right up there with fondue as a beloved tradition in the French and Swiss alps, it's simultaneously a dish, a cheese, a device and an occasion.
Modern times have seen the advent of two principal types of raclette devices: One a melter with a cheese-holding stand and infrared lamp, the other a tabletop contraption with a griddle on top, an electric heating element in the middle and trays underneath to melt individual portions. The melter stand is the more traditional and picturesque option, while the griddle oven is more convenient, versatile and participatory. Both augur a deliciously drawn-out, convivial gathering.
In 2007, Sonja Hoffmann gave stateside raclette fans reason for celebration when she launched Raclette Corner (raclettecorner.com), a one-stop shop for all things raclette. "There's no wrong way to do raclette," Hoffmann says, adding simply, "Be creative."
Hoffmann harbors fond memories of summers at her grandparents' home in the canton of Graubünden, Switzerland. Her website carries an authentic local cheese, Alp Maran, via the Adopt-an-Alp program started by another Swiss raclette-meister, Caroline Hostettler of the importer Quality Cheese. (Go to adopt-an-alp.com to learn more.)
Esta historia es de la edición November 30, 2022 de Wine Spectator.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor ? Conectar
Esta historia es de la edición November 30, 2022 de Wine Spectator.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor? Conectar
Shipwrecked Champagne Hoard Discovered Near Sweden
It sometimes feels like wine has a habit of falling into the briny deep. On July 23, Polish wreck diver and underwater photographer Tomasz Stachura announced that he and his Baltictech team had discovered the wreck of a 19th-century sailing ship near Öland, an island off the coast of Sweden—and it was crammed with bottles of Champagne and mineral water.
Openings: The Latest in Napa Tasting
Several new tasting options have opened in Napa Valley, particularly in downtown Napa where wineries are launching satellite tasting rooms. Standing out from the crowd means trying new approaches. Here are some highlights:
War in Middle East Affects Vintners
The 2024 harvest at Israel’s Dalton Winery was punctuated by nonstop rocket and drone attacks launched from just across the border in Hezbollah-controlled southern Lebanon.
Wineries Sue Napa County in Federal Court
Three Napa wineries filed a joint lawsuit in federal court in September alleging that Napa County officials violated their constitutional rights.
Savoring Persimmon Season
For many, persimmons are an enigma ingredient. Chef David Nayfeld of Award of Excellence-winning Che Fico in San Francisco and its Best of Award of Excellence sibling dangling persimmons off the tree with a stick at a childhood friend's house before realizing what they were. \"I remember his parents saying, 'Hey, don't hit the persimmons, those are food!\"\"
Tasting Plate: A German Six-Pack
Though it boasts Western Europe’s largest population and biggest economy, Germany is nowhere near the cheese juggernaut its neighbors Switzerland and France are. That said, the Germans love their fine cheeses, and they do turn out some excellent ones, fortunately including more than a handful that are currently available here in the U.S.
Gigondas Blanc Est Arrivé!
Ask winemakers in the Southern Rhône to name the most exciting white grape in their region and you will hear a growing number of them say \"Clairette.\"
Kistler's DARKER SIDE
Russian River Valley Pinot Noir ups the ante at the house that Chardonnay built
THE SPLENDOR OF CHAMPAGNE
THE REGION'S LEADING PRODUCERS DELIVER HIGH QUALITY AMID A DIVERSE RANGE OF STYLES
MICHAEL BATTERBERRY: 1932-2010 Gourmet, Journalist, Gentleman
Before Food Network, Top Chef or Yelp ... before the term “foodie\" ... before tomatoes were heirloom and sushi was fast food... back when fancy restaurants were always French... Michael Batterberry and his wife, Ariane, were working to celebrate and elevate the status of American chefs and international cuisine. Julie Mautner, Food Arts' former executive editor, looks at the life and legacy of her late mentor, affectionately known as The Bat.
