Being a strong-tasting red meat, the choice falls on a medium-aged red wine with light fruity notes such as Marzemino, Trentino wine, with a savoury and slightly bitter taste that enhances and underlines the flavour characteristics of Roast beef.
The roast beef is excellent both hot and cold; it can be drizzled with a little oil and two drops of lemon, but also accompanied with more elaborate sauces, excellent with the mustard-based ones. Two drops of Worcester sauce are also suitable for flavouring, which adds a touch of character. Perfect accompanied by a salad of mixed vegetables and/or baked potatoes. To serve it warm, it is advisable to heat in a bain-marie inside its pouch.