Pot-roasted beef, beef roll, and braised beef cheeks are recipes that are always served in a sauce, and this needs to be considered when picking out the right wine style.

A picture shows Schweinebraten
Schweinebraten, © AWMB / Wirz, Möbius

The tender, delicate meat coupled with roasted, slightly sweet flavours pairs well with more complex wine, yet one that still retains fruit characters, such as a Pinot Noir or a maturing, well-rounded St. Laurent. These wines may be full-bodied, with an element of juiciness and tannin structure. Alternatively, a mature, rich white wine, perhaps an off-dry Spätlese style, would prove to be a rewarding choice for braised or stewed meat dishes.