When choosing a wine to complement a classic beef roast, you could never go wrong with a bold red. Fattier meats, tend to play very well with punchier reds with high tannins, which help dissolve the fats and complement the richness of the dish. Perhaps a powerhouse claret or a classic Brunello would be superb! For a leaner cut look for medium-bodied styles with nice acidity to match the succulence of the meat. Think Syrah, Malbec from its original birthplace, Cahors or for a spicy Spanish or Portuguese number would make for a great match!
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