Which wine with rolled roast (rollade)? Christmas dinner wine advice

Wine advice

Prices are indications per bottle; they vary by shop.

Smart up to €10

Supple red

Rioja Crianza or Côtes du Rhône

Fruity with a little spice.

Round white

Pinot blanc from Alsace

Soft and round, especially with pork.

Generous €10 to €25

Beaujolais cru

Morgon or Moulin-à-Vent (gamay)

More structure than basic Beaujolais, still supple.

Chianti

Chianti Classico (sangiovese)

Fresh acidity and cherry fruit, lovely with gravy.

All out from €25

Full red from the southern Rhône

Châteauneuf-du-Pape

Ripe, round and spicy.

Full white from Alsace

Pinot gris grand cru

Rich and spicy, surprisingly good with pork.

Why this wine?

Rollade is mild and salty, the gravy adds umami. It does not need a heavy wine: a supple red with fruit and little tannin, or a full-bodied white, works best.

What matters here

Salt makes wine softer and fuller, and less bitter or astringent: salty dishes are easy to match.
Umami makes wine taste more bitter, more astringent and less fruity. Young, fruity, low-tannin wine works best; salt in the dish helps.

Better not

A heavy, oaked red with lots of tannin: it overpowers the mild meat.

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Wine with rolled roast (rollade)