We have been a little adventurous lately on the Sunday lunch, trying a few recipes from our new favourite cookbook ‘The Roasting Tin’, however this weekend it is back to basics of the Six Nations and a good old hearty Sunday roast.
Classic Sundays call for some classic pairings…
Roast Chicken
- There's options here to pair either red or white. Chardonnay works well, especially if its lightly oaked, as it compliments those delicious savoury flavours. If you prefer a red which not go for a Pinot Noir, with its soft tannins it won't overpower the chicken.
Top wines to try… Mâcon-Charnay Clos de L'Église from Burgundy in France offers an approachable style with baked apples a touch of floral notes and plenty of minerality for the balance. The Novas Gran Reserva Organic Pinot Noir from Chile offers a slightly more plush style of Pinot with gentle spice notes from barrel ageing, working perfectly for the cooler winter months.
Roast Beef
- Now we are getting serious with our lunching and the wines are going up in body and style too. A Cabernet Sauvignon or a Malbec will provide that bold full-bodied style with the necessary structure to match the richness of the beef. Or why not try a Syrah / Shiraz with that peppery kick which will work perfectly with roast beef and gravy.
Top wines to try… Le Riche Cabernet Sauvignon from Stellenbosch – the team here only make world class Cab! It's finesse, elegance and power combined! The Nieto Malbec offers an easier fuller style or why not try the Wild House Shiraz for a lighter luncheon style.
Lamb
- Two classic wines with varying price points can work here. A Bordeaux blend (from Bordeaux or the rest of the world) usually Cabernet and Merlot with a potential for cab franc or petit Verdot – the earthy, herbal notes with work well with the gaminess of the lamb. Alternatively a Rioja Reserva, the Spanish red with soft tannins and hints of spice and vanilla will round this off nicely.
Top wines to try… Chevalier Noel from the heart of the Bordeaux right bank offers a blend of predominantly Merlot with a touch of Cab, a soft easy style claret. Alternatively the Ontañón Rioja Reserva is a supple full flavoured style with minerality and earthy notes.
Pork
- Back to flavoursome white meat territory here and you can opt for something like a dry Riesling for crisp, refreshing contrast (especially if there is apple sauce), or a light and fruity Pinot Noir, ideal for roast pork and crackling.
Top wines to try… Heaphy Riesling from New Zealand offers a zesty wonderland of lime and joy. Clay Shannon Pinot Noir from northern California is full of freshness and dried cherries as well as lovely plum notes - it's a wine that would pair perfectly with pork or even a little duck!
Vegetarian / Vegan Roasts
- A Chenin Blanc is a versatile white wine with fresh acidity, ideal for vegetable based dishes. Alternatively a Grenache-based blend with their bright red fruit and medium body would work well with nut roasts.
Top wines to try… Peacock Chenin Blanc is one of our go-to Chenin’s from the talented team at Waterkloof Wines. Intriguingly savoury and textural with wild notes of honey. Les Coteaux Cotes du Rhone Village… we maybe biased here but we don’t believe there are many wines which offer more wine for the money than this, just fantastic with layers upon layers of red fruits refined by subtle oak!
So many wines would work on this subject of Sundays and we don’t have time to recommend them all on here. However if we can help you with any food and wine recommendations please get in touch and ask us!
Happy wine and food pairing!
