TERRY: Sundays are all about roasting meats and drinking wine. It’s the perfect day to stay at home with an old movie on the TV in the background and leisurely cooking with a spoon in one hand and a glass of your favorite wine in the other . . . I always add a glass of wine to my gravy and, as Keith Floyd used to say, “If it isn’t good enough to drink, it isn’t good enough to cook with.”
This is a very casual guide to the wines that we think go well with roasts. Ultimately it’s about what takes your fancy—here’s what takes ours . . .
ROAST BEEF
We love a bold red wine to pair with lovely pink roast beef, such as Rioja, Barolo or Bordeaux.
ROAST PORK
Crisp, dry whites and younger reds works really well with the sweetness of pork: try a German Riesling or a Pinot Noir.
ROAST LAMB
Try a Rioja or Cabernet Sauvignon to accompany the lovely richness of this meat.
ROAST CHICKEN
A beautifully simple roast chicken can take most wine. A Chilean Sauvignon Blanc or Sancerre are perfectly crisp, especially when served super cold.