When the days get shorter and the nights get cooler, it is always a lovely time to enjoy some of the richer, bigger wines from the cellar matched with delicious winter roasts. Starting with the lighter options, a roast chicken or some roast pork can be paired with a lovely oaked white wine that will have richness and texture on the palate to complement the food. The oak on the palate and crisp acid will also help cut through, particularly if you have some crackling on your pork roast. My picks from All Saints Estate would be the Alias I and Family Cellar Marsanne or the St Leonards Vineyard Chardonnay.

 

Game meats such as duck or goat pair perfectly with medium-bodied reds with lifted aromatics and a lighter tannin profile on the palate. My selection would be the All Saints Estate Grenache Shiraz Mourvédre or the Merlot. Roast lamb is a perfect match with Shiraz. The varietal red berry and spice notes, balanced with the toasty oak and the elegant palate with fine tannin finish, make a great match with a rosemary- and garlicstudded lamb leg. With so many Shiraz wines to choose from across our range, it is hard to pick, but the All Saints Estate 1920 Old Vine Shiraz or St Leonards Vineyard Wahgunyah Shiraz would have to be my top two. It really is perfection on the table.

 

With roast beef, you really get to enjoy the big reds. The Bordeaux blend All Saints Estate Pierre is a lovely wine to enjoy with the intense, dark fruit and rich, balanced palate. But really it is hard to go past an All Saints Estate or St Leonards Vineyard Durif with the incredible dark colour and intense varietal aromas and flavours with the big tannins on the finish. When it is cold and dark and there’s a fire burning, there is no better way to enjoy fine wine.