Can white wine be served with roast? What is proper?

Answer 1

I am a former chef and have always said drink what you feel comfortable with, red is fine but white is just as nice, the Chardonnay idea is nice, Chenin Blanc or a nice Alsacian Reisling or Pinot Gris. Even a German Gerwutztramier.

Alot of this has to do with is it a beef roast and is it a sirloin or prime rib, fattier meats are best with a lighter wine and stronger one with lighter meats and poultry.

Answer 2

The "rule of thumb" is red wine with meats. White with fish and poultry.

But honestly, it's what ever you really want. If you like white wines more than reds, then have a white wine. It's all personal taste when it comes to drinking anything.

Answer 3

Traditionally red wine would be served with roast, while white would be served with poultry and fish. But that tradition has steadily eroded. So if you don't like red feel free to serve the white

Answer 4

first rule of thumb, throw out all those old rules like red with red meat, white with fish and poultry. drink whatever you feel like. I have been known to have a big fat juicy steak in the summer time when it is hot out with a nice crisp glass of my fave sauvignon blanc.

but a "white" to try with the roast that might be quite nice is sparkling wine. Sparkling goes amazingly well with all sorts of food. Try a Brut Rose style. I have that in the sumer with BBQ all the time.

Answer 5

Pinot Noir is the standard for lamb, and French Burgundian Pinot's set the standard for something of the worldwide. determine $30+ for a good bottle. avert heavy reds (Cabernet Sauv/Franc) as that ought to be too robust for the a gentle meat like lamb even with the mustard & ginger rub. in view that your mom is prepared on whites, evaluate a suitable chilled rose or possibly a Beaujolais. some Nouveau Beaujolais could nevertheless be accessible for around $9-12, or perhaps with its call is powerful for variety of two years. French & Spanish rose's have a tendency to be drier and much less candy than the corn syrup some call "White Zinfandel" and are regularly very particularly priced (decrease than $15) and could be a tremendous tournament on your holiday dinner social gathering! For something thoroughly diverse, evaluate a German Spatburgunder (regularly got here across interior the U. S. as a rose). purely a touch of sweetness, and could furnish a advantageous assessment to the pretty spiced lamb. get exhilaration from!

Answer 6

Red wine is much more appropriate for a roast.

Answer 7

usually a red goes with red meat and white with poultry and fish it because the white wine has and acidic factor that compliments fish and poultry very well

Answer 8

I would at least make it a hearty California Chardonnay or a white Bordeaux.
I would still offer red to those snobs like myself that would prefer a red with my meat.

Answer 9

red wine