Christmas Goose Pairing?

[paulbortin]

Clos Vougeot, Musigny, Corton? Never had Goose before, what red Burgundy say ye?

Merry Christmas!

[Brian_Gilp]

Any red burgundy should be great. I would probably avoid Volnay Beaune if I had other options available but doubt that the match would be, just that others would be better.

[Ian_Sutton]

@paul bortin

Never had Goose before

Have a very large roasting tin underneath the bird. It’s like a fat shower when roasting goose and a shallow roasting tin might overflow. The upside is lots of lovely goose fat for roast spuds.

I recall some advice on the legs/wings vs. the crown, was to remove the legs and wings and cook separately, as it’s difficult to keep them moist whilst cooking the crown properly.

Goose is banned from our household because the brains of the operation has an aversion to fat (driven it has to be said, by me spilling goose fat in the oven!).

Yes Red Burg is a safe bet, but a full white such as Pinot Gris, Timorasso etc. can work as well (but I’d want to be sure there was some acidity to cut through the (lovely) fat.

[John_Morris]

@Ian Sutton

I recall some advice on the legs/wings vs. the crown, was to remove the legs and wings and cook separately, as it’s difficult to keep them moist whilst cooking the crown properly.

This is an area in which Americans have some expertise because, while we rarely have goose, turkey wings and legs present similar issues.

[Brian_Gilp]

@Ian Sutton

Have a very large roasting tin underneath the bird. It’s like a fat shower when roasting goose and a shallow roasting tin might overflow. The upside is lots of lovely goose fat for roast spuds.

This! Better than duck fat fries. I roast one or two geese a year just to have enough fat.

[Ian_Sutton]

@John Morris

@Ian Sutton

I recall some advice on the legs/wings vs. the crown, was to remove the legs and wings and cook separately, as it’s difficult to keep them moist whilst cooking the crown properly.

This is an area in which Americans have some expertise because, while we rarely have goose, turkey wings and legs present similar issues.

I must admit that I put the ‘butchery’ into butchery when dealing with uncooked birds - I really should just trust the cleaver will do what it’s designed to do.

[Kent_Comley]

Sparkling Shiraz or Sparkling Merlot works beautifully and is nicely festive.

[A_Songeur]

Cathiard NSG 1er cru les Murgers 2001 was imperial tonight with the gooose!
Generally, I would say mature burg will be better than young but your 3 options were good choices as appelation

[Russell_Faulkner]

Excellent with Auslesen.

[P_ONeill]

Syrah for us. '98 Jamet will definitely be opened, maybe 81 Grange and 97 Jaboulet Hermitage. And now or two other things. Should be a fun day.