We’re having goose this year for Christmas dinner for the first time. Can anyone advise on a good wine pairing?
That will depend on a lot of things, such as what wine you like, how much you want to spend, who you want to please and what you stuff in the bird. Might be time for that bottle of Barolo, or controversially Gewurztraminer (if you go the christmassy spicy stuffing route).
Last Christmas we had this with goose:
It went really well, and also went nicely with the game and ham pie we made with the leftovers.
A couple of years before that we had a Barolo - sorry, no idea which one, but again it worked well I thought.
Funnily enough, I’ve just ordered some Barolo! I like big reds, but one of our guests only drinks whites. I’m happy to have several bottles open as they’ll all be drunk but can only decant one.
Trying to cross post from another thread… This is what I’m going with (and I’ll be crossing my fingers it works)
Love that gewurz, tasted at the Christmas Press Tasting, it should be awesome with the goose.
I’d go for gewurztraminer. Had Trimbach’s Seigneurs de Ribeaupierre a few years ago and it was fantastic. Weighty enough to stand up to the goose etc but still has the fruit to complement them.
I had the 2007, was fantastic. I may have a sweet spot for gewurztraminer…
Alsace white, definitely. Either Gewurz or Pinot Gris for me. The Trimbach Seigneurs de Ribeaupierre is a great wine and will age too. I had a bottle of 1983 that I forgot about and found at the back of the cellar which we drank about 2008 I think and it was fantastic, still very fresh and vibrant.
Hiya Katie! I second the Rhone recommendations here (the Exhibition Crozes is a great shout) and for the white have you thought about a white Rhone? How about this:
It looks like it might have enough oomph to stand up to goose and some of the Xmas day trimmings, and it’s the kind of wine I’d love to drink on its own so if there’s leftovers it’s a great ‘watching the Queen’s speech while slowly dozing off’ wine.
I agree about depending on what you’re doing and what you like etc. I loved the Valpolicella Amarone Classico that we had with ours last year. The only caution, which is very boring and none of my business really, is why I had to agree with the butcher about how many guests I was feeding. Was I really the last person on the planet not to know how very, very, little meat there is on a goose, regardless of how big it is?