Cooking time

This complexly flavored dish combining spicy, sweet, and salty, will go perfectly with a wine that supports and ties together all these tastes. A Pinot Noir from Australia, New Zealand, or Canada would be ideal. Its fruitiness on both the nose and palate, its roundness, silky smoothness, and freshness are needed to soothe the spicy bite and bring out the fruity flavor of this roast!

Hélène Dion Sommelier and Wine Columnist