Best wine with Pot Roast

Pot roast is the perfect winter dish. It’s the kind of meal that warms you from the inside out, and it pairs perfectly with a glass of red wine.

Be Bold!

The wine you choose to pair with your pot roast should match the dish in several ways. For example, a pot roast can be quite hearty and rich, so it needs a wine that’s also heavy and bold.

On the other hand, if you’re making a vegetarian version of pot roast instead of using meat, you’ll need something more delicate and aromatic to go with it. The best way to figure out what kind of wine will work best is by thinking about the characteristics of your meal:

  • A deep red wine should be used when making beef or lamb stew;
  • A lighter-colored white would be better suited for chicken or veal dishes like this one (as well as any fish).
  • A tannic red has lots of body. It won’t have as much fruitiness as other types but will have higher levels of tannins (which give wines their bitter flavor). If you’re pairing something like steak au poivre (peppercorn-covered steak) then try serving up some French burgundy along with some chocolatey dessert items such as brownies or cookies.

Cabernet Sauvignon

If you’re looking for a full-bodied red wine that’s not too heavy, Cabernet Sauvignon is a great choice. It’s one of the most popular red wines in the world and also one of the best matches for pot roast. It’s bold and complex, but still has enough acidity to balance out fat.

I recommend the following Cabarnet Sauvignon with pot roast:

Substance ‘Cs’ Columbia Valley Cabernet Sauvignon

From the winery itself, “Classic Cabernet Sauvignon. Currant, blackberry, cigar box with touches of chocolate, cedar, and pencil lead. Full flavored & just so damn good. I should raise the price!”

Château Lynch-BagesPauillac (Grand Cru Classé) 2016

It exhibits a deep red color with notes of dark fruit, cassis, blackcurrants, and a distinctive hint of mint. On the palate, it is full in body with ripe tannins and cassis throughout. The finish is long.

Flat Top Hills Cabernet Sauvignon

This is a rich, full-bodied Cabernet Sauvignon. It is distinctly dark fruit on the palate with cocoa and vanilla notes. It has gentle spices like nutmeg and cassis. The finish is smooth, long, and velvety.

Syrah/Shiraz

Syrah is a red wine grape that originated in France. It has a great balance of fruit, spice, and tannins (slightly bitter taste). Syrah is best paired with beef and can be used to make a delicious pot roast.

Try one of these great options with pot roast:

Calcareous Reserve Syrah 2020, Paso Robles

From the winery. “Aged in 40% deeply toasted French barrels for 18 months, our Estate Syrah is made to showcase the depth and power of the varietal from our soil. Full of juicy blackberry, dark cocoa, and tar mingling with rich fully ripe tannin, this massive wine is built for marbled rib eye and slow-smoked pork shoulder. It should age exquisitely for 12+ years.”    

Lewis Cellars Alec’s Blend 2018

A great wine to pair with. Flavors of black and red fruits with black pepper. Notes of vanilla, and chocolate with good acidity. Blended 57% Syrah, 28% Merlot, 14% Cabernet Sauvignon with the rest Cabernet Franc.

Seppeltsfield 2018 Shiraz (Barossa Valley)

You can’t have a list of great Shiraz without a Barossa Valley and this is a cracker. It is a bold red with a fruity bouquet of dark cherry and blackberry with hints of oak, vanilla, and coffee. Acidity is good with medium tannins.  Highly recommended.

Bordeaux

Bordeaux wine is a dry red wine that comes from the Bordeaux region in France. It’s known for being made with Cabernet Sauvignon, Merlot, and Cabernet Franc grapes.

The best wines to pair with pot roast are those that are slightly tannic (or have a little bitterness to them), so they can stand up well to the richness of the meat and potatoes. That makes Bordeaux an obvious choice. It’s full-bodied but not overpowering, with just enough tartness to balance out its sweetness.

2016 Chateau Haut-Bailly (France)

Critic tasting note: “From an always-impressive estate, this vintage is superb, offering big tannins plus but also generous black fruits and powerful ripeness. Dense and with a good structure for aging, the wine will develop slowly and will not be ready before 2026. Roger Voss” – 97/100Wine Enthusiast

2016 Chateau Pavie Macquin (France)

Critic tasting note: “This juicy wine wears its alcohol lightly, contrasting the tannins and firm structure with freshness and acidity. Blackberry flavors dominate along with attractive perfumes. Drink this impressive wine from 2025. Roger Voss” – 96/100Wine Enthusiast

2016 Brancaia Ilatraia Toscana Rosso IGT (Tuscany, Italy)

Critic tasting note: “This blend of Petit Verdot, Cabernet Sauvignon and Cabernet Franc features aromas of black-skinned berry, toasted hazelnut and underbrush. The structured palate delivers blackberry jam, toasted oak, licorice and tobacco alongside polished tannins. Enjoy through 2027. Kerin O’Keefe” – 92/100Wine Enthusiast

Malbec

Malbec is a bold red wine, and it has a hearty flavor profile that makes it the perfect accompaniment to pot roast. The wine’s fruitiness makes it ideal for pairing with rich foods like pot roast, which is known for its deep umami flavor. Malbec also contains notes of blackberries and plums, flavors that are similar to those found in this hearty dish.

2018 Catena Zapata Nicasia Vineyards Malbec (Argentina)

Critic tasting note: “The Nicasia Vineyard was planted on stony soils in the Altamira zone in 1996. The wine was 100% whole-cluster fermented and 100% in barrels. After two years of aging in oak, this malbec is able to capture the essence of Altamira, that austere side that the stony soils give as well as the aromas of red fruits and violets that are very characteristic of the heights of the Uco Valley. The texture is firm, and it has very sharp tannins that act as pillars so that the crisp and lively fruit can show itself clearly.” – 96/100Patricio Tapia – Descorchados

2016 Altos Las Hormigas ‘Appellation Gualtallary’ Malbec (Argentina)

Critic tasting note: “Located above 1,300 meters a.s.l. in the Gualtallary zone, the 15-year-old vineyard that produces the grapes for this wine is planted on a selection of sandy loam soils with stones “painted” with lime. The wine ages in foudres for 2 years, and the result is a delight of flavors recalling cherries and red fruit in general with a firm structure and acidity as sharp as a knife. The wine shoots through the mouth like an arrow, slicing through it like air.” – 96/100Patricio Tapia – Descorchados

2015 Bodega Mauricio Lorca Poetico Malbec (Argentina)

Critic tasting note: “This is a blend of wines from Vista Flores, planted in 1999, and from Los Árboles, planted more or less at the same time. It was aged in barrels for 14 months and spent another four years in bottles before its release to market, a decision that’s pretty unusual in these times for South American wines. The result is a red wine with tremendous varietal purity, with a touch of flowers and ripe red fruits in a context of tremendous friendliness and balance.” – 95/100Patricio Tapia – Descorchados

Conclusion

When it comes to wine and pot roast, you want to match the depth and texture of this hearty dish with a bold wine. The best choices are Cabernet Sauvignon, Syrah, Bordeaux, and Malbec. These wines complement the rich flavors of pot roast without overpowering them or being too heavy on their own.

They’ll also stand up well if you decide to pair your meal with mashed potatoes or creamy polenta (which are both excellent additions).

Check out Ashlyn Edwards’ fantastic recipe for Mississippi Pot Roast at Belle of The Kitchen. This is a great recipe find, you will not be disappointed.

If you enjoyed this article, check out my others such as the Best Wine with Christmas Ham.