A highlight during the German Christmas season, roast beef is a popular meal around the world, enjoyed all year round. When the meat is slowly cooked in the oven, it stays wonderfully juicy and the herbs give it a subtle aroma.
When it comes to pairing wines with beef, the general rule is "red meat = red wine". Roast beef is best served with a medium or full-bodied Added red wine, which we recommend as Blaufränkisch or Cabernet Sauvignon. If you're a white wine drinker, a full-bodied-Chardonnay or a crispy Riesling very good.