T
he Aga is back on in our house, which means we can look forward to the kitchen being filled with the delicious aromas of a joint roasting in the oven. These days life is so busy that a roast is more of a monthly occurrence than every Sunday, but it’s always a good excuse to pour something special.
An oaky chardonnay such as Majestic’s soft, creamy 2022 Château Ste Michelle from Washington state (£16) or a smart white burgundy such as Co-op’s buttery, toasty 2023 André Montessuy Saint-Véran (£20.25, in-store only) will sit happily alongside roast chicken or pork, but as the nights draw in I always turn to a medium or full-bodied red wine. Roasts are amiable companions and most reds fit the bill. Cabernet sauvignon, any juicy offering from the southern Rhône (especially Côtes du Rhône) and rioja will act as a good foil to any sort of roasted meat. I also enjoy the perfumed aromas and high acidity of cabernet franc. Try Majestic’s elegant, red fruit-dominant 2023 Lulu l’Alouette Organic Chinon from the Loire (£13.50).
A good tip is to think of the weight of the dish and match it to the weight of the wine. White meat, chicken and pork naturally pair with lighter and medium-bodied reds such as pinot noir from the southern hemisphere, gamay, lighter red burgundy, chianti and beaujolais. Whereas red meats such as beef and lamb pair well with something more substantial such as a good pinotage from South Africa, cabernet sauvignon from the Napa Valley or an Australian shiraz. One thing to watch out for is what you serve your roast with — sharp sauces and adventurous vegetable dishes can clash with the wine’s delicate flavours. Roast potatoes are fine, but roasted artichokes might prove trickier.
