I want this Christmas to be special can anyone tell me a good wine to have with goose?

Answer 1

You want a light red. Goose has a quite dark meat, so you need something with some body!!
I would consider a Pinot Noir. ask your wine store... you can then stay american.
You can also go international, either with a Barbaresco or Nebbiolo italian, or with a bordeaux (expensive for a good one). If your wine store is a good one, they'll also have tons of other ideas in all price ranges.
I'd stay away from the heavy wines, be it tuscany's such as brunellos, sicilians such as primitivos or bourgogne, they need heavier red meat.

Answer 2

Goose is a heavy and very greasy meat. You'll want a wine that will cleanse your palate while eating. This way your guests will enjoy not only the main course you have prepared but also all the side dishes you'll no doubt have slaved over as well. How dry do you like your wine? Pinot Grigio is one of the best choices for heavier poultry: lots of flavour and good acid. Try an Italian Pinot Grigio. Masi Masianco, or Santa Margherita would be good choices. If you like dry wines, try a New Zealand Sauvignon Blanc. Nautilus, Kim Crawford, and Saint Clair, are all no-fail options in that department. Your best options for red would be something very light, dry and fruity. Beaujolais or Pinot Noir. If you want a really special wine, Latour Pinot Noir from France! You can always split the difference and have some of both on hand, give your guests the option.

Answer 3

I would recommend an Italian Merlot, while being a full bodied wine it will not take away the delicious flavour of the goose. Open the bottle about an hour before serving the meal, this will give it time to breath and will also ensure it is at room temperature. Preferably decant the wine into a carafe, this will greatly enhance the breathing process. Make sure the glasses are set out on the table, but keep them upside down to prevent any dust from settling in them. Depending on how many people are sitting, you should get three good size glasses from each bottle, if more than three diners - then open two. (always have another ready to go).

Answer 4

I Prefer Red Wines a lot of whites I have Found to be To acidic
to much of a harsh tart taste. A nice White Sancerre or an Italian
Frascati Superiore goes down a treat. For the Reds an Italian
Valpolichella,A Nice Light Burgundy Burgeogne Pinot Noir,And
from the South of France,Cotes Du Rhone Villages,Le Chasse du
Pape Called after The Popes Chest where he kept all his ill gotten gains,Or perhaps a nice Rose Du Provence.Perhaps I might be so Bold as to suggest an nice Continental Lager like Stella Artois, Holstein Pils, a bit uncouth but it goes well with anything and does not set you off asleep like the Wine and is cheaper but the Mama might not like it.

Answer 5

Not an expert, but I would have thought a bright fresh wine would be better than a heavy or soft one, in red or white either way.

A nice crisp white is what I'd choose. Mmmmm, wish we were having goose for Christmas, much nicer than turkey! Though next time I have a goose I'd get it boned and rolled. Probably easier to deal with . . . .

Answer 6

Be careful of some of the answers already given...however, goose IS heavy and fatty and you need a the right wine to complement it. Avoid heavy reds (cabernet sauvig., shiraz, pinotage). Crisp white or light red is ideal. Now crisp white is more obvious and since you want something special, try a combination that I can assure you is not frequently drunk outside of France and my personal favourite > a RED Sancerre that is drunk CHILLED (Sancerre is better known for White wine and from the Loire region) but a good red Sancerre is exceptional (not cheap, but worth it). An alternative is a Brouilly (also drunk chilled). See the link below, very useful for mixing and matching as well:
http://thewinepress2.qliktech.com/en/Wine_Selector.asp

Some Sancerre info:
http://www.terroir-france.com/region/loire_sancerre.htm

Answer 7

A good wine that I would suggest would be Ernest & Julio Gallo White Zinfandel the Sierra valley 2004, which is a crispy and fruity wine, would be nice with goose I hope you have a merry Cristmas an a happy New Year

Answer 8

A good South African Pinotage would be nice or a Chateau Mussat (from Lebanon). What ever wine you choose it needs to be full bodied enough to compliment the strong flavour of the meat and yet tart enough to combat that rich flavour of goose fat. It also should be a wine that can compliment the flavours of a good plum pud and to follow may I suggest a Taylor's port vintage 1970 with a nice wedge of Stilton.

Answer 9

I would recommend a good Pinot Noir. Pinot Noir is a smooth silky wine that is extremely fruity. It is characterized with aromas and flavors of black cherry or rose petals along with hints of spiciness or herbal qualities. Pinot Noirs are enjoyed for their soft velvety texture. High in alcohol, they are full bodied but not heavy. Pinot Noir is best served with grilled salmon, roast beef, lamb, duck, goose, and mushrooms.

Some of my favorites are:

Acacia 2005 Carneros Pinot Noir - $28.99
Argyle 2005 Pinot Noir - $22.49
Cambria 2005 Julia's Pinot Noir - $22.49
David Bruce 2004 Sonoma Coast Pinot Noir - $33.99
Longoria 2004 Fe Ciega Vineyard Pinot Noir - $44.99

Answer 10

Sit Goose down next to you and ask him what kind of wine he would like to drink with his corn Christmas dinner