4 Wine-Pairing Rules for Your Roasts

Photo © John Kernick
By Megan Krigbaum Posted September 26, 2014

Roasting deepens the flavors in all kinds of food, helping them pair especially well with wines that also have depth. Here, some pointers for great matches.

Roasting deepens the flavors in all kinds of food, helping them pair especially well with wines that also have depth. Here, some pointers for great matches.

Vegetables
Match the sweetness of caramelized vegetables with wines that have ripe fruit: whites like Chenin Blanc and not-too-tannic reds like Grenache.

Fish
Roasting fish helps mellow out any strong flavors, making pairing with wine easier. Look for bright, unoaked choices like Pinot Gris or Riesling.

Poultry
Roasting intensifies the savory qualities of poultry. Earthy, umami-driven wines like Chardonnay, Pinot Noir and Syrah are a natural match.

Beef & Pork
Roasting melts the fat in beef and pork for extra richness in the dish. Serve with Cabernet Sauvignon or a bold Sangiovese-based wine, like Brunello.

Related: Italian Wine Pairings
Cabernet Sauvignon Pairings
Pinot Noir Pairings

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