Olly’s best reds for roasts—

With roast beef, pour the best red you can – Bordeaux is the bullseye. With roast pork or roast chicken, rich oaky whites work well but as the thermometer drops, lighter reds such as Pinot Noir are perfect. I’m a fan of warming nut roasts, and spicy red blends featuring Grenache and Shiraz amplify their feelgood glow. And while Rioja with roast lamb is a classic combination, Portugal has impeccable reds to explore.


Specially Selected Chilean Gran Reserva Pinot Noir 2019 (14%) £6.99 AldiGood value Pinot with power, spot on for roast pork or chicken.

Classics Côtes du Rhône Villages 2019 (13.5%) £7 M&S. Silky, scented and spicy with the requisite richness for a nut roast, this is delicious.

Château des Fougeres Clos Montesquieu ‘La Raison’ Graves 2011 (12.5%) £15 Tesco. Aged to perfection, this sumptuous savoury Bordeaux is beefy heaven – in store and online.

Quinta da Romaneira Reserva 2017, (13.5%) £48.95 Lea & Sandeman. For a wine to wow, the spicy concentration in this Portuguese stunner is as memorable as it is magical.


The Society’s Portuguese Red 2019 (13.5%) £5.95, The Wine Society. Steal of the century and worth joining the Wine Society for. Easy, fragrant, juicy and joyful. Turn your roast into a rave.

This article was originally published in YOU Magazine, Mail on Sunday, 8th November 2020.

For Olly’s previous recommendations and Mail on Sunday EVENT columns, visit here.