The Sunday Roast Road Test: What Should You Drink With A Classic Sunday Roast?

The Sunday Roast Road Test: What Should You Drink With A Classic Sunday Roast?

Written by
June 5, 2018

Say what you will about the winter weather, but there’s nothing as satisfying as tucking into a hearty Sunday roast on a cold day. The meat, the veggies, the gravy, the pudding… with so many delicious flavour combinations piled on one plate, it might just be the defining meal of the season.

A proper Sunday roast isn’t complete without all the trimmings, and that includes a beverage to match. From wine to whisky, beer and cider, we’ve road tested some popular pairings, so you can serve a home-cooked roast that’ll be the envy of all your friends.

And the best thing about enjoying a Sunday roast at home? You don’t even have to wait for Sunday.

Red wine

If the Sunday roast is synonymous with cold-weather cooking, then red wine is winter’s signature drink. You just can’t get any more wintry than a glass of red wine – not even with a fireplace and a pair of your granddad’s old slippers.

A traditional lamb roast goes down warmly with a bold cabernet sauvignon. But if you’re feeling adventurous, we recommend a Mediterranean-style lamb roast with mint and yoghurt sauce. Pair it with a cool-climate pinot noir, like the Rapaura Springs Pinot Noir.

Worth trying? Yes!


It might not be the most obvious combo, but whisky is the all-time classic winter warmer. So why shouldn’t it claim a place at the table for your next roast dinner?

Whisky can transport you via your tastebuds to a ‘where’s where’ of destinations – the US, Japan, Canada, and of course Scotland (the Johnnie Platinum Ages 18YO is well worth your attention). Whether you take it neat, on the rocks, with a splash of dry or something sweeter, whisky is a versatile drink. You can even stir it with marmalade to glaze a roast turkey. Mm-hmm.

Worth trying? You know it.

White wine

The chardonnays, sauvignon blancs and rieslings of the world often get bundled aside when the gravy ladle comes out of the kitchen drawer around this time of year. But there’s one very good reason not to turn your back on white wine over winter. Pork.

A roast pork dinner can be fatty, crunchy, salty and sticky all at once – but the meat itself is often delicate, so it’s wise not to overpower it. Wolf Blass Red Label Semillon Sauvignon Blanc is just spicy enough to add some complexity to your dish, and it’s a lovely match for the tartness of apple sauce.

Worth trying? Yes, yes it is.


Maybe you’re thinking cider is best suited to a pork roast. And you wouldn’t be wrong. Pork and apples are a crowd-pleasing combo if ever there was one.

But after cider’s recent explosion of popularity in Australia, the varieties to explore have become that much more diverse. And so too have the potential flavour pairings. You’ll definitely make yourself a winner-winner-chicken-dinner if you pick a balanced cider to go with your bird, like a sweet bottle of Mr. Finch Apple Cider.

Worth trying? Naturally.

Beer, in all its forms

Because if it ain’t broke, don’t fix it. If you’re looking to recreate the famous British pub roast, then hops, yeast, grains and water are as non-negotiable as your beef, gravy, spuds and Yorkshire pudding.

It’s easier than you think to cook a mighty fine roast dinner at home, and finding a beer to match – well, you can’t really go wrong. Start with a simple roast beef recipe like this one, then experiment with different vegetables and sides as you see fit. Your favourite pale ale or lager will hit the spot for sure, so why not pair with a Fat Yak Pale Ale or a Pure Blonde? Lovely.

Worth trying? Absolutely!