9 Great Wines To Pair With Your Roast Dinner
BEST WITH CHICKEN
“Marsanne and Roussanne may be Viognier’s lesser-known sisters but they’re anything but shy – voluptuous, heady and full of charm. Together, they create a wine with soft richness and elegant depth, making it a natural match for roast chicken and drawing out its more delicate flavours. Expect notes of apricot, camomile, vanilla and meadow florals. It’s also a great pairing for soft cheeses like ripe camembert, especially served warm with fruit and nuts on the side.” – Elly Owne, sommelier & wine educator
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“For a classic roast chicken, Calvet’s Pouilly-Fumé is a Loire Valley staple – crisp, minerally and gently smoky, it cuts through golden skin and rich jus while lifting the citrus and herb notes. Bright and refined, it offers flint, gooseberry, white peach and a hint of lime zest. Prefer something pink? Fleurs de Prairie’s Luberon Rosé is a dry, floral alternative with notes of redcurrant, strawberry blossom and lavender – perfect for a Provençal twist on Sunday lunch. It also goes beautifully with seafood, creamy pasta, goat’s cheese salads or, better yet, a cold roast chicken sandwich the next day.” – Henry Colyer, wine expert
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“Vibrant and refreshing, this New Zealand sauvignon blanc strikes the perfect balance between crisp acidity and tropical freshness. It’s ideal for cutting through roast chicken and rich gravies, but also lifts the flavours of any herbs and citrus used. Expect zesty notes, hints of passionfruit and a touch of minerality on the palate. It also works well with grilled fish, creamy pasta or goat’s cheese salads.” – Mira Qosja, Wine Expert
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BEST WITH RED MEAT
“For roast beef or lamb, Calvet’s right-bank Bordeaux blend is a generous, velvety choice – rich in cassis and plum, with merlot delivering plush fruit and cabernet adding grip and spice. It’s built to complement the caramelised crust of roast meats, with layers of ripe blackberry, cedar and tobacco wrapped in silky tannins. Prefer something lighter? Moillard’s Red Burgundy Gamay offers a softer take, with bright cherry, violet and a touch of earthiness that pairs well with rosemary or mint-seasoned lamb. Both are excellent with steak and chips, slow-braised short ribs, roast duck or a hearty mushroom Wellington.” – Henry
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“Soft, juicy and full of red berry charm, this Spanish tempranillo is like a warm hug. Bold enough to stand up to beef, yet smooth and supple enough for lamb, it’s a versatile red that’s dangerously easy to keep pouring. Expect notes of cherry, plum, vanilla and a gentle touch of spice. It also works with shepherd’s pie, tapas spreads or smoky BBQ dishes.” – Maria Garrido, wine expert at Humble Grape
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“Carmenere is a dream pairing for Sunday roasts and this Chilean bottle leans into the grape’s fruit-forward side with wild strawberry, red plum and bramble notes, layered with winter spice and dried fruit. Decadent without being overpowering, it complements the full spectrum of roast flavours, especially lamb or beef. Also ideal with steak and chips or slow-cooked lamb shanks, it’s a comforting red for any day of the week.” – Elly
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BEST WITH VEGGIE MAINS
“This Sicilian red is a great match for veggie mains, especially those with earthy or mineral notes. Made from the indigenous Frappato grape, it’s light in the glass, fresh on the palate and can be lightly chilled before serving. Expect red fruit, zippy acidity and a touch of earthiness – perfect with nut roasts or grilled vegetables.”– Elly
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“This easy-going French red is a great pairing for relaxed vegetarian roasts. Its juicy profile complements Mediterranean herbs, tomato-based sides and roasted vegetables, bringing a touch of brightness without overpowering the dish. Soft tannins and red berry notes make it a crowd-pleaser – ideal for casual Sunday lunches or midweek comfort.” – Henry
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“Fresh and expressive, this sustainably made sauvignon blanc brings a bright, citrusy lift to veggie roasts – especially root vegetables and nut-based mains. Sealed with a cork made from ocean-bound plastic, it’s a planet-friendly pick with notes of grapefruit, lychee and passionfruit. It also works well with vegetarian curries, grilled halloumi or vibrant salads.” – Mira
Available here
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