The perfect wine pairings for your roast dinner

We spoke to somelier extraordinaire Jan Konetzki to find out what you should be sipping with your Sunday roast this weekend

It’s the end of the week and your parents have invited you round for a Sunday roast. You haven’t seen them since your cousin’s child’s christening and that was back at the beginning of February.

So you’d better go and you’d better not show up empty handed. To ensure you don’t disappoint when it comes to uncorking your gracious gift, we spoke with Jan Konetzki, Director of Wine and Chateau Latour & Artemis Domaines Ambassador (it’s a mouthful, we know) at Ten Trinity Square Private Club to get some tips on the best bottles to bring.

If you’re not told what meat is being popped in the oven, Jan recommends going for a wimpy red. “What is a wimpy red? Another word for wimpy could be delicate, meaning a light red, pale in colour and light to medium in body and alcohol. These wines refresh, have little tannin and will not argue with any kind of meat or gravy.”

But if you’ve been given a heads up on what to expect, we broke down the four most popular options and went to Konetzki for his suggestions on what will pair perfectly. Now you just have to hope that your father doesn’t burn the potatoes again.

Pair your roast chicken with a fine Fino sherry

Tom’s Kitchen

Tom’s Kitchen

Shake up your standard Sunday with some fine fortified wine. Set to be the big drinks trend of 2019 as we pointed out in our March issue, sherry will be appearing on your drinks shelf and in your glass very soon. “Fino is very dry as it is aged under a veil of yeast (called Flor in Spain) growing in the barrels” says Konetzki.

If you’re looking to grab a bottle before you start steaming the vegetables Konetzki recommends the Delicado Fino, Gonzalez Byass, Andalusia, Spain

Delicado Fino, Gonzalez Byass


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Bring some Bordeaux to go with roast beef

Roast Restaurant

Roast Restaurant

When it comes to getting the best possible pairing for your beef, you need to ask how cooked the joint is going to be. “Is it rare, medium rare or well done?” asks Konetzki. “If you prefer a little bit of blood then stick to robust and tannic reds, younger wines 2-4 years of age based on Cabernet Sauvignon will be best. If you like it a little more cooked, go for softer blends, driven by Merlot.”

If you’re going for a Merlot, he recommends this 2015 offering from Château Siaurac which comes with dark fruit flavours and nice soft tannins to go with that perfectly cook roast beef.

2015 Château Siaurac


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Sip a Solar wine as you tuck into a lamb roast

The Game Bird, The Stafford

The Game Bird, The Stafford

One of our favourite Easter roast options has to be lamb with a homemade mint sauce and rich herb rub around the joint. Konetzki suggests tailoring your choice of beverage to these herby flavours. “Lamb’s more pronounced savoury flavours shout for a wine with notes of Mediterranean herbs and more body. The alcohol is a flavour enhancer and the herbs are complimenting the flavours.”

So when you hear there’s lamb in the oven, Konetzki recommends reaching for something like this Douro red from Portugal. It oozes crunchy, red fruit flavours while still remaining velvety smooth.

2017 Douro Tinto 'Drink Me'


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Pair your pork roast with an off dry Pinot

The Goring

The Goring

Roast pork and apple sauce is a classic British weekend combination – not forgetting a little crackling on the side, just to treat yourself. To add to this triplet of flavours, Konetzki has the perfect Pinot. “This concept can be carried through with an off-dry style of Pinot Gris from Alsace or a soft and ripe style of Pinot Noir from warm parts of the world like America, Australia or New Zealand.”

If you’re looking to impress then Konetzki recommends you go for this bottle of Pinot Gris that comes from a family that has been making wine since the 17th century.

Pinot Gris Clos Windsbuhl 2014

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