Picture this... A huge plate with slices of succulent roast beef, melt-in-your-mouth Yorkshire puds, fluffy parsnips, crispy potatoes and a generous river of gravy – now this is my idea of the perfect Sunday lunch. However, there is one thing missing from my wonderful weekend meal – the wine of course!

There’s no right way to pair roast meat with wine but I’ll give you a good idea. For starters, there are a whole host of savoury reds, such as Cabernet Sauvignon, out there to match the juicy, browned surface of any meat. And if you pick lighter meat to roast, such as chicken or pork rather than beef or lamb, a white wine, such as Chardonnay, should just as easily hit the spot.

So, are there things to watch out for? Well, I say keep an eye on the classic condiments you’d usually dollop on your Sunday lunch, especially mint sauce, as the vinegar can be really unkind to the wine. Try it with a good red and you’ll find it clashes sharply on the palate, so use it sparingly. Another pesky problem is horseradish sauce but I love it with beef and, if you’re a fan, don’t worry, as you’ll find a spicy, hot-climate Shiraz will match its spiciness in a jiffy.

Two of the most popular roast meats for Sunday lunch are beef and pork so follow my  suggestions, which give you perfect pairings with each. Roast beef oozes with juices and has a wonderfully rich flavour so team it with a big red such as a New World wine filled with the flavours of rich, spicy black fruits – an Argentinian Malbec would fit the bill nicely.

If you prefer to dish up roast pork, I think rich, dry whites such as Pinot Gris make a winning combo. Did you know that salty pork crackling makes a perfect partner to a white with a hint of sweetness? One of my favourites then would have to be an aromatic Gewürztraminer from Alsace. However, I’m happy to introduce a lighter red to my menu when serving up roast pork in my home as I’ve found that a New World Pinot Noir from Chile or New Zealand has the right balance of light body and rich flavours.

Which wine do you think works well with a Sunday roast? Tell us in the comments!