Something special goose for Christmas
Geese are not only intelligent and stubborn, sometimes even aggressive birds, they also taste very good. The classic Christmas goose is cooked whole.
The sauce can be made from the goose giblets together with vegetables and spices. If you want a dark sauce, you should go for a red wine; if you want a light-coloured sauce, perhaps with oranges and a little honey, you can also opt for a white wine. It is important that the wines have acidity that can work its way through the fat of the goose, but also body and fruit that match the flavour of the goose, otherwise the wine will be lost.
Our second idea for a festive goose dinner
are dumplings made from goose meat, vegetables and sprouts with a hoisin sauce as a starter, a consommé of giblets and carcass with leek and a little Szechuan pepper and, as a main course, breast and legs with plum sauce and ginger-shiso red cabbage.
We recommend champagne, Riesling or Grüner Veltliner for the first course and a fruity, strong Zinfandel, Grenache or overseas Pinot Noir for the main course.
Here are our recommendations, from rosé champagne to mature Rieslings, Grüner Veltliner, Grenache, Pinot Noir and Zinfandel to a special discovery: a mash-fermented Pinot Gris from Alsace:
