Resplendent With Roasts

6-Bottle Sampler

by Tom Wolf

On a cold night, when dark has set in early, it’s comforting to have a roast in the oven, warming your kitchen and wafting mouthwatering aromas. After hours of low and slow cooking, the seasoned exterior will be crispy yet juicy, caramelized by the heat. You won’t be able to resist pulling off a bit to take in that first burst of flavor—along with a sip of the wine you’ve chosen to pair it with.
—Georgeanne Brennan, January 2025 Club Chevalier

When we asked friend and James Beard Award–winning food writer Georgeanne Brennan to lend us her expertise in providing roastable pairing recommendations for Club Chevalier, she did not disappoint! Inspired by her delectable suggestions, we’ve assembled a sampler perfect for spending time in the kitchen this season. Georgeanne offers two adventurous Italian preparations: a Piemontese vitello tonnato to complement Langhe Nebbiolo and a bone-warming preparation of the Italian winter squash Chioggia to accompany Chianti Classico. A bottle of Perrusset’s sunny, old-vine Mâcon-Villages is hard to beat beside herb-crusted roast chicken; or, with a game bird like quail, open Bouvier’s delicate red Burgundy. For your next pork roast, add some apples and onions and enjoy with an Alsatian Pinot Gris, and Brunier’s Châteauneuf-du-Pape will sing alongside tender, sizzling, garlicky leg of lamb atop a bed of potatoes.

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