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For a simple roast, an unoaked Chardonnay or Pinot Noir makes a lovely match as neither will overpower the flavour. Go for bolder reds or aromatic whites if the herbs and spices are strong. Thai curries go well with Rieslings, and spicier ones suit an Aussie Shiraz. If there’s a creamy sauce, try Chenin Blanc or white Burgundy.