You might be surprised that a nut roast isn’t that different from a conventional roast when it comes to finding a wine pairing. The savory flavours are designed to act as a satisfying substitute for meat and so work best with similarly full-bodied red wines.
Especially at Christmas you’re likely to be having them with the same kind of vegetables to the turkey – and possibly even the same gravy (so long as it’s not turkey stock-based, obviously).
Robust Rhone or Languedoc red
Based on local grapes like grenache, mourvedre, cinsault and syrah the robust flavours of southern French reds work really well with the intensely savoury flavours of a nut roast. Other GSM (grenache/syrah/mourvèdre) blends should work too as would a northern Rhône syrah such as Crozes Hermitage
Lots of nut roasts contain cheese and so pair well with cabernet, especially a cab with a couple of years’ bottle age
If your nut roast contains mushrooms you’ll probably find a pinot goes well with it but I’d make it a medium to full-bodied one as opposed to a light youthful red burgundy
Also a good match for a mushroom-rich nut roast, especially with a wild mushroom gravy. Though if there are chestnuts and a red wine gravy involved as in this recipe I’d again go for a red like a merlot or Malbec.
Oaked white rioja
I’m sure the Spanish wouldn’t dream of it (I doubt they eat nut roasts anyway) but why not? One of the world’s most underrated whites
Now this is a wild card and I wouldn’t serve it to a tableful of guests but if there’s just a couple of you and you’re sherry fans a medium dry amontillado sherry would be great.
By Fiona Beckett