Best wines to pair with a Sunday Roast
Wines to pair with roast chicken
When pairing with a roast chicken, or any white meat really, you need to consider that often chicken is much lighter in terms of body than the red meats, such as lamb or beef, and yet – you will still get the same accompaniments; yorkshire pudding, roast potatoes… and the gravy!
So it’s more of a balancing act; if you’re opting for chicken cooked in it’s own juices, without the gravy, I would keep more to the white wines listed below, however, if you’re considering roast chicken with fuller-bodied accompaniments, it could easily stand up to a red.
So what are the top four pairings for roast chicken and wine:
Oaked chardonnay (white)
Ah yes this one is truly a classic; most whites from Burgundy will hold up well, especially those from Cote de Beaune, or more specifically either a Puligny-Montrachet or a Chassagne-Montrachet. If not, lots of Chardonnays from California could pair, however, try to stay away from the more buttery whites that have undergone too much malolactic fermentation, you need some acidity to refresh the palette.
Top pick: Ashley’s Vineyard Chardonnay, Fess Parker 2017
Viognier (white)
Viognier is such a dark horse when it comes to pairings, easily overlooked by most buyers. Viognier can be made in either stainless steel or oak; the former gives the wine a more fruity and floral flavour with a lighter body, while the latter means you get secondary flavours of vanilla and smoke. If you’re considering pairing chicken with a viognier, go for something that’s had a bit of time in oak or lees aging – this will add some more complex flavours to the pairing.
Top pick: Viognier, Domaine Saint Ferreol 2019, Languedoc
Beaujolais – from one of the 10 cru appellations
The gamay grape that goes into Beaujolais is near enough the perfect pairing for roast chicken; especially if you still want to drink a red wine – one that isn’t too heavy. Made from the Gamay grape, a wine from one of Beaujolais’ 10 cru appellations, will be light-bodied with notes of raspberry and violets. By picking a wine from one of the 10 cru appellations, ie Morgon or Fleurie, you’re more likely to get a more complex and structured example of Beaujolais.
Top pick: Domaine Mathieu & Camille Lapierre, Morgon 2019
Pinot Noir
Pinot Noir, while difficult to grow, is wonderfully versatile to pair. Pinot Noir makes a perfect pairing for a roast chicken and can hold up to the usual Sunday lunch accompaniments. Go for either a red burgundy to retain the earthy quality of the meal, or something more exotic such as a Pinot Noir from Central Otago, New Zealand.
Top pick: Nanny Goat Pinot Noir
Wines to pair with roast lamb
When it comes to roast lamb, you really want a wine to bring out the rich red meat flavours while retaining earthy qualities. Lamb often represents an interesting dichotomy; often consumed in the northern hemisphere during springtime, it sits between the rich, dark winter flavours and lighter springtime drinking – as a result, pairing lamb roasts with wine must be a perfect balance.
So here are the top three pairing for lamb roasts and wine:
Right bank Bordeaux (Merlot-dominant)
A wine that is Merlot dominant, such as a right bank Bordeaux would be perfect for a lamb roast dinner. There is a famous saying; “what grows together, goes together”. The sheep that graze on the rich inland fields of Bordeaux are no exception and the fabulous earthy flavours of a right bank Bordeaux would act as a great pairing. Expect to taste blueberry, plum and vanilla – with noticeable aromas of forest floor and mushroom. Yum!
Top pick: Château Durfort-Vivens, Margaux (Grand Cru Classe), 2009
A lighter-style Syrah (Northern-Rhone)
A lighter style Syrah from the Northern Rhone, in France, would stand up well to the lamb’s complex flavour profile. Go for something from Cote-Rotie AOC, or perhaps something from Saint-Joseph AOC. The latter is far more affordable. The tannins aren’t overbearing, and flavours of black cherry, raspberry and bacon fat are often present.
Top pick: Côtes-du-Rhône Rouge, Guigal 2017
Barbaresco
Made from the Nebbiolo grape, Barbaresco is slightly less well known than his older brother, Barolo. However, Barbaresco’s medium body and medium tannins can hold their own against lamb exquisitely. Flavours of liquorice, vanilla and plum are a delicious pairing to lamb’s earthy flavours.
Top pick: Loreta Barbaresco, De Forville 2017 (Check out the Vinspiration review here.)
Wines to pair with roast beef
Ah, the creme de la creme of Sunday roast meat… beef. Have it rare, medium-rare or medium and either way it’s cooked, it acts as almost a heavenly accompaniment to the cauliflower cheese, roast potatoes, carrots and of course, gravy. Has a better plate of food ever really been assembled? We think not.
So here are the top three pairings for wine and roast beef:
Cabernet Sauvignon
Cabernet Sauvignon is a classic pairing with most red meats and roast beef is no exception. Cabernet Sauvignon’s full body and even fuller tannins means that the rich roast beef can be stood up on the palette – matching flavour profile and body. Try and go for a Cabernet Sauvignon from Napa or a left bank Bordeaux.
Top pick: Château Pontet-Canet 2011 Pauillac
Malbec
The standard pairing of Malbec and steak also applies to roast beef. Especially if you’re planning to cook it on the rarer side. As a wine, Malbec can be described as dry, full body and packed with exotic flavours such as blackberry, jam and smokey tobacco. A delicious accompaniment to a roast beef meal.
Top pick: Viñalba Reserve Malbec 2018/19 Mendoza
Rioja
Such a wonderful pairing; Rioja and roast beef complement one another in nearly every way. The full body Rioja can stand up to the rich, earthy beef and the delicious flavours of leather, vanilla and black plum work in perfect harmony. Go for a Rioja Reserva or Gran Reserva to get a more full-bodied and oak focused wine.
Top pick: Baron De Ley Reserva 2016
Wines to pair with vegetarian roast
The issue with pairing wines with a vegetarian roast is there are so many options you could substitute for the meat, for example, a mushroom wellington or a nut roast. We’ve aimed at trying to recommend some more universal wines that would work well with both roast’s accompaniments (roast potatoes, veg, etc) as well as the substitute protein too.
So here are our top two pairings for wine and vegetarian roast:
Rosé
Rosé pretty much goes with everything, as there are so many different styles and flavours you can get from a rose, especially depending on the grape(s) used. Try and find a slightly fuller body rosé that has been able to retain its fruity qualities. Rosés from Chile or Argentina should do the trick.
Top pick: Luis Felipe Edwards Rosé
Cava
Bubbles galore, Cava is an excellent choice to accompany a vegetarian roast. Made in the traditional method, like Champagne, Cava produces flavours of apple with a delicate minerality. Secondary flavours of brioche give the wine stronger body, and make for delicious drinking.
Top pick: Vintage Brut Gran Reserva Cava, Pere Ventura, 2014