British meat tradition runs through Sunday roast, steak-and-kidney braise and game-bird shoots. Beef drippings, oxtail, venison and lamb all ask for wines that cope with fat, iron and char.
Chianti Classico DOCG and Bolgheri DOC take beef Wellington and Sunday rib roast, where the Sangiovese-Cabernet spine carries the Yorkshire-pudding drippings. Read more
Grape colour mix
100%
red
Chianti Classico, Bolgheri and Brunello carry the drippings and the grain. Barbera is the weekday choice.
Barolo DOCG and Aglianico del Vulture carry roast beef, lamb and gravy with tannin and savoury depth.
Pheasant, grouse, venison all clash with aromatic whites. Stick to Nebbiolo, Sangiovese or Corvina-based reds.
Frappato and Bardolino are too light for Sunday roasts; save them for pork, gammon or cold meats.
Showing 1–1 of 1 dishes
Beef Wellington wraps a seared tenderloin in duxelles, prosciutto and puff pastry, baked until the pastry is lacquered and the centre stays rare. The dish is Victorian-era British restaurant theatre; who named it after the Duke is still argued at the Savoy. Barolo DOCG or a Barbaresco DOCG from Langhe carry the tenderloin and the buttery pastry; Bolgheri Superiore DOC (Sangiovese-Cabernet blend) is the weekend alternative; aged Brunello di Montalcino DOCG scales up for the black-truffle variant.
Chianti Classico DOCG and Bolgheri DOC take beef Wellington and Sunday rib roast, where the Sangiovese-Cabernet spine carries the Yorkshire-pudding drippings. Brunello di Montalcino DOCG or aged Sagrantino di Montefalco DOCG scale up for venison and grouse. Barbera d'Asti DOCG is the weekday pairing for shepherd's pie and faggots, acidic enough to cut minced-mutton stews.
Pheasant, grouse and partridge need Piedmontese Nebbiolo: Barbaresco DOCG or an aged Langhe Nebbiolo DOC. Lighter Pinot Nero dell'Oltrepo Pavese works for young partridge; Chianti Classico Riserva DOCG handles bread-sauce-heavy versions.
Chianti Classico DOCG or Etna Rosso DOC from Nerello Mascalese mirrors the rosemary-herb lamb without competing. Aglianico del Vulture DOC carries heavier roasts with mint sauce.
Amarone della Valpolicella DOCG or Sagrantino di Montefalco DOCG handle the iron-rich game meat and stout-and-juniper reductions. Barbaresco DOCG is the Piedmontese alternative.
Barolo DOCG works with roast beef because Nebbiolo tannin grips the meat while rose, tar and cherry notes stay savoury. Aglianico del Vulture is darker and better with gravy-heavy plates.
