There is something special about a Winter roast - choosing your meat, prepping it the day before, sticking it in the oven at breakfast time and then savouring the desperately-tantalising smells all morning until it’s time to eat. Mmm – I’m salivating as I type. And, of course, you need great wines to offset your culinary masterpieces. Here are a few I’ve had recently.
I’m a bit traditional when it comes to wines to go with lamb and I like to stick to a great Bordeaux blend to complement the savoury, umami-laden goodness of the slow-cooked meat. The Constantia Glen FIVE 2009 (R270 cellar door) is just sublime, as is the the Anthonij Rupert Optima 2010 (R140 cellar door) and has been one of my favourite wines since I tasted it for the Platter Guide.
Pair these with this Mediterranean roast lamb.
Crispy crackling, meltingly-tender meat, rich brown gravy... what’s not to love about pork? Currently, this is my favourite Sunday roast meat, particularly when I pair it with my husband’s new favourite wine – the High Road Director’s Reserve 2010 (R250 cellar door). I don’t think I’ve ever heard him rave about a wine like he did this one and if you try it, I daresay you’ll rave too. Soft black berries, smoky hints, elegant and integrated tannins – truly delicious.
How about trying this with a gorgeous roast pork belly.
White wines can be wintery too you know! Here are a couple of delicately-oaked beauties to try with a crispy, fragrant roast chook. The Wintersdrift Chardonnay 2013 (R97 cellar door) is only partially oaked so retains lots of lemony flavours, backed up by a creamy texture and a refreshing spritz of mouth-tingling acidity. The Carl Everson Chenin Blanc 2013 (R125 cellar door) from Opstal Wines also uses minimal oak but it’s just enough to round out the spicy and rich caramelised pineapples and pears.
Serve these alongside a roast chicken with preserved lemon and cumin butter. Too delicious!
Hearty roast beef (whether it’s prime rib, sirloin or ribeye) is the perfect Sunday roast in the minds of many. Try yours with something equally hearty and robust such as the Fleur du Cap Cabernet Sauvignon 2012 (R75 cellar door). This is an excellent price for a modern, moreish wine with sweet black berries and soft, juicy tannins.
A rare roast beef fillet will go down a treat with this wine!
Both my choices for roast venison or slow-cooked kudu are Syrah, both are examples which go for spicy grace over power. Ty the La Motte Syrah 2011 (R139 cellar door). A very stylish wine – clean fresh red and black berries with ladles of sweet spice – pepper, nutmeg, cinnamon and cloves. Very pleasurable indeed.
With all these options, you’ll be wanting to cook a roast meal every day of the week.