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Tartiflette – A French Alps Classic
Tartiflette is a classic cold weather dish from the Haut-Savoie region in the French Alps. It’s perfect on a snowy or even cold rainy night with its’ rich potatoes, stinky washed-rind Reblochon cheese and lardons-fumé (smoked bacon). Make lots because you’ll eat more than you predict and the leftovers are great the next day!

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Tartiflette in Dijon
Dijon is conveniently close to a number of French wine regions and of course, lots of local cheeses. We’re also blessed with a number of great cheese shops, all within a short walk of our apartment. Our favorite, Fromagerie Porcheret ran a tartiflette special in February with the dish all ready to go. While I’m happy to make the dish myself, this was just too good to pass up!

Tartiflette at Home
In case you don’t have a Fromagerie Porcheret in your neighborhood, tartiflette isn’t difficult to make. Here’s a link to a version from Anthony Bourdain. The only item which might be difficult to source is the Reblochon cheese. Reblochon is a rich washed-rind cow’s milk cheese and is perfect, but you can use Camembert, Taleggio or go for Red Hawk from Cowgirl Creamery in California. Pro-tip at the dinner table: tart, crisp cornichons are a perfect counterpoint to the richness of the tartiflette.

Domaine de la Rectorie
Domaine de la Rectorie was founded in 1984 in the seaside town of Banyuls-sur-Mer in the Roussillon region. With an eye to global warming, they have focussed their efforts on several vineyard plots which are sheltered from excess heat and with shale soils which promote deep root development. They produce the traditional fortified wines of the region as well as dry red wines, but they have also produced fresh white wines from very early on. Today there is an AOC for Collioure Blance which shows their sound thinking from early on.

Domaine de la Rectorie “L’Argile” Blanc Collioure AOC 2022 (€ 30 locally in Collioure or online here) 14.5% abv
Grenache Gris 90%, Grenache Blanc 10% the grapes are typically picked in August to retain their freshness and acidity, they are barrel fermented.
Eye: Medium gold
Nose: Medium plus intensity aromas of ripe pears, peaches with honey, almonds and a sense of saline.
Mouth: Dry, medium acidity, full body with a rich texture, high alcohol, medium plus flavor intensity, medium plus finish. Flavors highlighted the ripe fruits, honey (though dry) and almonds.
Observations: Very nice white wine to serve with rich dishes in cold weather. Full body and rich texture, but still with lively acidity for freshness. Great choice with our tartiflette.