Goose & Wine

Wine with goose

When choosing a wine that goes well with goose, there are different options depending on how the goose is prepared. Here are some wine recommendations that can go well with different ways of preparing goose:

Traditionally roasted goose: As a roast goose can be rich and flavorful, a full-bodied red wine is the best accompaniment. Here are some varieties that can harmonize well:

- Pinot Noir: An elegant Pinot Noir with fruity notes and silky tannins can complement the flavors of the goose.
- Cabernet Sauvignon: A full-bodied Cabernet Sauvignon with strong berry flavors and good structure goes well with hearty goose.
- Syrah/Shiraz: A spicy and powerful Syrah or Shiraz can enhance the flavors of the goose while adding a pleasant spiciness.

Braised goose: Red wine varieties with good structure and depth are recommended for braised goose dishes with a rich sauce. Here are some suggestions:

- Malbec: A full-bodied Malbec with ripe fruit aromas and soft tannins can complement the flavors of a braised goose.
- Rhône wines: Wines from the Rhône region such as Côtes du Rhône or Châteauneuf-du-Pape can be a good choice with their powerful structure and spicy aromas.
- Sangiovese: An Italian Sangiovese with tart, acidic notes can pair well with braised goose dishes.

Goose with a fruity sauce: If the goose is served with a fruity sauce, a red wine with some residual sweetness can provide good support. Here are some ideas:

- Pinot Noir: A German Pinot Noir with fruity notes of red berries can complement the goose's fruity sauce well.
- Zweigelt: An Austrian Zweigelt with fruity cherry and berry flavors can pair well with goose with a fruity sauce.
- Garnacha: A Garnacha from Spain with ripe fruit aromas and some residual sweetness can emphasize the aromas of the fruity sauce.

Of course, the choice of wine is also a personal preference and can depend on individual taste preferences. It is worth trying out the WEIN-QUADRAT recommendations (see above) to find out which one best suits your particular goose preparation.

Martinigansl - Recipe 

Roast goose is a traditional dish that is often served on festive occasions such as Christmas or other holidays. Here is a simple recipe for a delicious roast goose:

Ingredients:
- 1 goose (approx. 4-5 kg)
- Salt and pepper for seasoning
- 1 onion, roughly chopped
- 1 apple, roughly chopped
- 2-3 stalks celery, roughly chopped
- 2 carrots, roughly chopped
- 4-5 sprigs of fresh thyme
- 4-5 sprigs of fresh rosemary
- 1 lemon, halved
- 4 cloves of garlic, peeled and lightly crushed
- 500 ml chicken stock

Preparation:
1. preheat the oven to 180°C.
2. wash the goose thoroughly and pat dry inside and out.
3. season the goose generously inside and out with salt and pepper.
4. place the chopped onion, apple, celery and carrots in a large roasting tin and mix well.
5. add the lemon halves, thyme and rosemary sprigs and garlic cloves to the dish.
6 Place the goose, breast side up, on the bed of vegetables.
7 Pour the chicken stock into the dish.
8. cover the dish with aluminum foil and roast the goose in the preheated oven for approx. 2.5-3 hours.
9. remove the foil every 30 minutes and baste the goose with the juices to keep it juicy.
10. the goose is ready when the skin is crispy and golden brown and the internal temperature has reached 70-75°C at the thickest part of the meat.
11. remove the goose from the oven and leave to rest for 15-20 minutes before carving.

You can use the gravy to make a delicious sauce by pouring it through a fine sieve to remove the coarse pieces of vegetables and herbs. The gravy can be thickened with a little starch or flour if desired.

Serve the roast goose with side dishes such as potato dumplings, red cabbage or mixed vegetables, as well as the matching wine ! Enjoy your meal!