It’s all about classicism. Think about pairing cabernet sauvignon especially those elegantly refined wonders from Coonawarra with roast lamb, What’s the traditional accompaniment for roast lamb? Mint sauce, right? That’s why these wines are the perfect match, their distinctly regional hint of mint just sings in this situation. Roast beef love big, ballsy shiraz and we reckon Barossa works best. A great roast chook works well with complex chardonnay or aged semillon, and so does a great crackling pork roast. And if you’re thinking of roasting a duck and serving anything other than pinot noir you need your head read.