What's the Beef?! - Wines for Xmas roast beasts and game

Red Meat

When it comes to red meat, red wines often provide the best pairing due to their higher levels of tannin, whose astringency helps to cut through the fat of the meat. In general, pair lighter wines with leaner meats, increasing the intensity of the wine in line with the richness and intensity of the meat and dish you are preparing. 

Beef

If you’re going for white, then robust fuller-bodied wines tend to stand up best to the rich plate best. So consider barrel-aged chardonnay or viognier wines from warmer regions in the new world for fuller flavour and weight on the palate. But I’d personally prefer to go for a medium to full-bodied and fruity red, and key wines to look out for are Cabernet Sauvignon, Grenache or Southern Rhone/'GSM' blends, Malbec, Merlot, Sangiovese and Syrah/Shiraz.

Lamb

Traditional roast lamb is an ideal partner for full-flavoured fruity reds (Rioja, Bordeaux, N. Rhine, Chianti). Flavoursome slow roast shoulder pairs well with slightly gamier flavours (aged S. Rhone).

Game

Serious and flavoursome meat that calls for more serious flavoursome wines. Try top-notch aged pinot noir or rhone wines with game. Bear in mind the ‘gamey’ intensity of the meat, cooking method and accompaniments

Duck/Goose

Rich fatty meats such as duck can work well complex flavoursome whites and medium-bodied fruity reds with good acidity to cut through (white burgundy, off-dry riesling, pinot noir, Beaujolais cru)

Venison 

Venison can work well with similar wines to beef, though gamier and leaner - try aged Bordeaux, northern Rhone reds and fuller-bodied pinot noir.

Pheasant

Roast pheasant works well with lighter fruity reds like Pinot Noir (Burgundy, N.America and New Zealand), also Chianti and mature Bordeaux.