The Perfect Partner To The King Of Roasts

By Angela Mount

Roast Beef is arguably the national dish of England with the sumptuous, succulent piece of meat served up at patriotic celebrations all over the country.  It graces our tables throughout the year at the heart of the family Sunday lunch, be it under slightly different guises; barbecued rib of beef in summer, pot roasted topside or silverside with root vegetables in winter.  So which wines are worthy of accompanying this magnificent traditional fare?

Firstly, it really has to be red wine – a medium-bodied to hearty red that will match up to the rich juices, and savoury meat flavours of a great sirloin or rib. Once this decision is made, then roast beef is one of the easiest dishes to match with a red wine.  All you need to think about are the sauces, vegetables and any spices used to enhance this majestic homage to the country.

In terms of a classic ‘made in heaven’ match, it has to be Bordeaux, or a Bordeaux style blend such as Cabernet Sauvignon or Merlot.  The world of Bordeaux is yours for the taking here, it all depends on budget.  For special occasions, push the boat out with classic Saint-Emilion, Pauillac and Margaux superstars.  If you’re looking for something more suited to the weekly Sunday feast, then the black fruit and cedar scented Chateau Sainte-Marie Bordeaux Superieur 2012, offers fantastic value.  Alternatively you could try a classic Rioja – the velvety smoothness, yet concentrated cedar and berry fruit richness of Marques de Riscal Rioja Reserva 2009 would work well.

Whilst Yorkshire puddings and roast potatoes won’t really make much of a difference, the classic accompaniment of horseradish sauce, with its punchy, fiery and savoury heat will have some impact.  If you opt for this added flavor and choose to season your meat with something along the lines of a horseradish and black pepper crust, go for a bigger, bolder style of red.   The first of two great options is Australian Shiraz Heartland Spice Trader 2012, made by one of South Australia’s top winemakers, Ben Glaetzer.  This would definitely be a suitable guest for Sunday lunch with its full on richness and power.  The second is Ben’s iconic Glaetzer Bishop Barossa Valley Shiraz 2012, more suitable for those very special occasions.  Alternatively from Europe you have the option of a top quality Portuguese Douro red, the aristocratic Quinta do Crasto Douro Superior 2013 with its spicy, full-bodied, and sweetly scented flavours.

And finally… there’s a good reason why steak and Malbec go together like ‘Strictly Come Dancing’s equivalent of the glitterball trophy to tango, with the ultimate combination of smooth yet powerful and seductive yet haughty.   The duo creates a blissful blending of two aristocratic components, both with presence, showmanship, and dare I say it just a touch of macho power.  The exotic richness of Carlos Pulenta’s Vistalba Corte ‘C’ 2012 Malbec, or the even more intense and sumptuous Vistalba Corte ‘B’ 2011 Malbec would make a charismatic pairing of English tradition and sultry South American charm.

Whatever you choose, keep it simple and let the mouthwatering combination enhance those precious moments of Sunday tradition.