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Food

6 Best Roast Dinner & Wine Matches

Without question, winter is the perfect season for enjoying a hearty roast. Not only are they typically simple to prepare, they offer rich, savoury flavours in abundance for the whole family. Plus, it’s hard to beat the aromas they fill your home with while cooking!

If there’s anything more satisfying than a roast dinner, it’s a roast dinner served alongside a delicious glass of your favourite wine. Whether you prefer chicken, beef, lamb, pork or duck, we’ve prepared a quick guide to some of our favourite roast recipes – with our recommendation for the perfect wine to match, of course!

So without further ado, get set to sharpen your knives, pre-heat your oven and pour yourself a glass of Australian wine, for a winter roast food and wine match to remember!

OUR BEST WINE MATCHES FOR YOUR ROAST DINNER

1. FOR LOVERS OF ROAST CHICKEN… Chardonnay

There are few meals more comforting than a classic roast chicken, and although the traditional style with herbed bread stuffing is undeniably delicious, there are plenty of other ways to roast a bird! For an inspired take on an all-time favourite, try Mark Best’s Korean-style roast chicken. Its spicy flavours are a knockout, making this recipe a keeper for those cold winter nights.

MAKE IT A MATCH

The rich texture of a fuller-bodied Chardonnay makes it an ideal match for chicken roasts, while the light fruit flavours and aromatic profile of Pinot Noir or Grenache are perfect for fans of red, helping balance the spice notes of the Korean seasoning.

 

2. FOR LOVERS OF ROAST DUCK… Pinot Noir

The gamey flavour of duck is a great canvas to a range of sweet and sticky marinades which enhance and accentuate the flavour profile. Alternatively, cooked fruit can be added to complement the sweet flesh – as in this delectable roast duck recipe – making wine pairing a breeze. Our tip? Stick to the juicier, fruit-sweet styles for a perfect match.

MAKE IT A MATCH

Pinot Noir is the ideal go-to red wine for duck, with its earthy fruit-driven characters complementing the gamey notes of duck beautifully. Grenache or Nero d’Avola are also great, with their mouth-filling fruit flavours pairing nicely to this recipe’s cooked fruit.

 

3. FOR LOVERS OF ROAST PORK… Grenache

Glistening roast pork with crisp crackling is a thing of perfection when it’s just right, and this roast pork with calçots and padrón peppers from Miguel Maestre hits the spot. With pork’s flavour profile falling in the middle ground, it’s a versatile meat to pair wine with.

MAKE IT A MATCH

Light to medium-weight reds and textural whites are perfect for this dish. For red lovers, try Grenache and GSM blends, or Pinot Noir. White wine lover? You can’t go wrong with a Chardonnay.

 

4. FOR LOVERS OF BAKED FISH… AGED RIESLING

The majority of seafood is cooked quickly to retain its freshness and texture, but cooking fish on the bone takes a little more time. For a deeply satisfying flavour experience, try Tetsuya Wakudu’s slow roasted snapper with olive, capers and tomato recipe – the Mediterranean elements of this dish are sure to make you forget all about the cold outside!

MAKE IT A MATCH

You’ll want to avoid wines that are too tannic or heavy as they will overwhelm the
delicate flavour, and can make the fish taste metallic. Flavoursome whites and light-bodied reds are ideal – try an aged Riesling, Chardonnay, or a dry-style Rosé.

 

5. FOR LOVERS OF ROAST BEEF… SHIRAZ

Low and slow cooking is one of the best ways to prepare beef, especially cuts left on the bone – the extra flavour that results is truly exceptional, and the tenderness is something to savour. Indeed, this standing rib roast with champ and carrots shows just how rich and delicious slow-cooked beef can get.

MAKE IT A MATCH

Cuts used for roasting tend to contain more fat and connective tissue, making reds with a bit more tannin the best choice. Shiraz is the quintessential red wine pairing, but Malbec or Durif are also exquisite. Rich, full-bodied whites like oaked Chardonnay or Viognier are best for white wine lovers.

 

6. FOR LOVERS OF ROAST LAMB… CABERNET

As with beef, the fattier cuts of lamb are the best for roasting and the ‘lower and slower’ the process, the better. Lamb loves woody herbs and warm, earthy spices, and the longer it’s in the oven, the deeper and more integrated the flavours are – as you’ll discover with this incredible slow-roasted lamb shoulder recipe from Lyndey Milan.

MAKE IT A MATCH

Because of the high fat content of lamb, spicy and tannic reds deliver the best result by providing a balance of texture and flavour. Cabernet and Merlot blends are well-proven partners with lamb, but don’t forget other robust varieties like Tempranillo or Sangiovese. If you prefer a white wine just make sure it’s big and rich.

 

Is your mouth watering yet? Ours certainly are! If you’ve found a favourite from the recipes on offer here, make sure to take a picture to share with us on Facebook or Instagram with your top wine pick (don’t forget to tag it #pickaustralianwine)!

Or perhaps you’re looking for more great food and wine matching inspiration? Never fear – our recipe archive will keep you going all year long. Dive in, find your flavour, and experience the deliciousness with Wine Selectors!

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