W3 Wine School

Wine Pairing
Sunday Roast

Sunday Roast

Sunday Roast is a British dish of Roasted Meat, Potatoes, and Yorkshire pudding.

Typical vegetables are roasted Brussel Sprouts, Carrots, Beans, and Broccoli.

Typical sauce is Horseradish Sauce or Mint Sauce.

Pairing Suggestions

Syrah (World)
Côtes du Rhône (France)
Nobile di Montepulciano (Italy)
Brunello di Montalcino (Italy)
Ribeira del Duero (Spain)
Barbaresco (Italy)

White Alternatives

Chardonnay (World)
Sauvignon Blanc (World)
Chenin Blanc (South Africa)

Other Excellent Alternatives

Champagne (France)
Prosecco (Italy)
Cava (Spain)
Sekt (Germany)

Description

Roast beef with Yorkshire pudding accompanied by "roast potatoes, vegetables, and horseradish sauce" is considered by National Geographic as the national dish of England.

The wine choice depends on the ingrediens.

A peppery Syrah / Shiraz is the perfect match with Roast Beef and Horseradish.

Chardonnay goes very well with Roast Potatoes and Yorkshire Pudding.

Italian Sangiovese or Nebbiolo based wines love Roast Tomatoes.

Sauvignon Blanc and Chenin Blanc is a delicios math with both Brussel Sprouts and Carrots.

Go Local if You Can

Local Pairing

Let local wines complement the flavors of local food.

Pairing local wine with local food will enhance the dining experience by harmonizing the characteristics of the wine with the ingredients and cooking styles of the region:

Terroir

The environmental factors, soil, climate, and topography, that influence the characteristics of a wine, represent the Wine Terroir of a region. The ingredients, flavors, and cooking techniques represent the Cuisine Terroir.

Culture and Tradition

Local wines are deeply intertwined with the culture and traditions of a region. Pairing them with local cuisine creates an authentic culinary experience. For example, if a region is known for its hearty, red meat dishes, a robust and full-bodied red wine from the region will enhance the dining experience.

Ask for Help

Let local chefs and winemakers collaborate to create innovative pairings that showcase the best of the region.

A good rule of thumb is to match the intensity of the wine with the richness of the meat for the best pairing experience.

Examples

Pairing Italian Chianti with traditional Tuscan dishes like Pasta with Ragu or Beef Fiorentina.

Enjoy a Red Burgundy with classic French dishes like coq au vin or boeuf Bourguignon.

Matching Spanish Rioja with Paella or Tempranillo with Tapas.


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