Rejoice, it’s roast season – here are the drinks to go with it

When it’s cold outside and you have a long Sunday stretched out in front of you, there’s nothing better than pouring yourself a glass of cooking wine (i.e. the wine you drink while you cook) and then pouring all your efforts into one glorious, reasonably foolproof piece of meat to serve a group. Roast season is here! It’s not just about wine, though. A Campari or Aperol Spritz is also a great cooking-companion sip (swap the sparkling wine for a grapefruit soda for a lower-alc option). A Bloody Mary (or Virgin Mary) is another. 

Now, why Sunday? Surely you can roast any day. Well, in a traditional working week, it’s the day people are free to mooch about and fuss over a four-hour cook, and it’s also the day before leftovers come in handy for packing lunches. The secret about roasts, if you’ve never tried it yourself, is they’re a relatively hands-off cook, which means you have a lot of time to set your table, make yourself a snack, watch a movie even… and when it’s time to serve, it really gives the impression that you’ve done the most. And if you're not inviting friends to your Sunday roast to show off, then why would you do it? Kidding (kinda). 

Here, we serve up four roast ideas and the best drinks to serve with them because it’s not all wine with your Yorkshire puddings.

A roasted pork shoulder has an edge: crackling. At family meals, it’s fought over, but even in polite company it all gets eaten. Pork and apples is one of the oldest pairings, complementary in their flavours (sweet and savoury, acidity and fat) and textures (smooth and juicy). You can put your own spin on it by making a classic, dry cider, which has a stronger flavour profile, as the apple to your pork. As one of the longer roasts (you’re looking at five to six hours for some cuts), take the opportunity to make some really delicious slow-roasted veggie sides: potatoes, carrots, parsnips and the like. And don’t forget to pick up a baguette because tomorrow you're making banh mi.

Try it with: Mountain Goat Hazy Apple Cider

It’s said that a roast chicken is the test of a true cook. If they know their stuff, it should be crispy, fragrant (mouth-wateringly so), golden skinned and the meat juicy. Chicken is also the most Googled meat, so it’s the most crowd-pleasing roast you can do. American chef and food personality Alison Roman has a recipe that casually stuffs the chicken with oregano and fennel seeds, and cooks it with two whole bulbs of garlic and as many tomatoes as you can fit in the tray. The result is a beautifully cooked bird and incredible jammy roasted tomatoes that you spoon onto thick slices of country-style toasted bread. Drool. It’s the perfect roast for a guest that ‘doesn’t do vegetables’ and, as such, thinks they hate roasts. No one can hate this dish, especially when served with a crisp, hop-driven IPA. The bitterness of each sip cuts through the richness of the chicken and contrasts nicely. If you’re doing a lemon chicken, a citrusy IPA would complement and enhance the zesty flavours of the whole meal. This pairing feels relaxed and low fuss, but will turn out choruses of satisfied ‘mmmmm’s.

Try it with: Garage Project Liquid Refreshment NZ IPA

Jaime Oliver calls his roast salmon The Mothership because it’s epic and gives leftovers aplenty. Salmon is often on special at the supermarket (you want scaled, but skin-on) and has a much shorter roast time (it can be as quick as 45 minutes), so if you’ve spent too long at brunch, this is the roast for you. Season the salmon with lots of salt and rosemary, and serve it with big slices of lemon. What else goes well with rosemary and lemon? That’s right – gin and tonics. Herbaceous and fresh, a G&T is the refreshing sip between mouthfuls of rich fish and a creamy potato salad on the side. 

Try it with: Kangaroo Island Spirits Wild Gin

Roasts are great for pleasing all dietaries because they are mostly vegetable sides – just be sure to cook with oils like olive or coconut rather than butter. For the main attraction, true roast lovers (English people) who have given up meat just love a nut roast – it’s like a meatloaf, but made up of ground nuts, veggies and other delicious seasonings. Often, it takes pride of place as their Christmas dinner. It works so well because the nutty texture and its umami flavours echo those of beef or lamb. You’ll want to pair it with a wine that has a bit of funk, like a natural orange wine. It’s bright and lightens the heaviness of the roast, and brings a level of complexity to the meal. It’s also a vegan wine, so your meal gets the big V rating.

Try it with: Lucky Cat Amber Gris