Roasts are characterised by long cooking times at high temperatures and dry heat. Roasted meats are tasty, with strong flavours. Depending on the type of meat, roasts can be more or less succulent, but generally speaking, they go well with smooth, even aged red wines. While roast chicken can also be paired with a young, round, fruity red wine, roast pork shank needs structured, evolved red wines, as does lamb or kid. Roasts are often seasoned with aromatic herbs and spices, which increase the complexity of the flavour, so they should be paired with rich and persistent wines. Don't buy the first bottle you come across. If you follow our simple instructions, you’ll hit the mark. Choose from the wines recommended by our sommeliers on this page and you won’t go wrong!