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Roast Goose with Burgundy
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Serves: 8
Total preparation time: About 4 hours
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INGREDIENTS
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10- to 12-pound Free-Range Goose
Salt and freshly ground pepper
2 cloves garlic, minced
2 oranges, quartered
6 thin strips salt pork
1 cup Burgundy wine
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2000 Argyle, Pinot Noir, Reserve
Drink Now through Dec. 2009
Rating: 90
Market Price: $24.00
Tasting Notes:
Lovely red fruit aromas rise from the glass of the ruby-colored 2000 Pinot Noir Reserve. This sweet, lush, tangy wine offers loads of cherries, raspberries, and spice flavors in its medium-bodied, well-delineated personality. Its finish is flavorful, structured, and long. Drink it over the next 7 years. |
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2000 Panther Creek, Pinot Noir, Pinot Noir Youngberg Hill Vineyard
Drink Now through Dec. 2009
Rating: 90
Market Price: $35.99
Tasting Notes:
Produced from 15 year old vines on a property south of McMinnville, the 2000 Pinot Noir Youngberg Hill Vineyard exhibits attractive rose and candied cherry aromas. This gorgeous wine is lush, sultry, and intense. Its medium-bodied, feminine personality bursts with sweet cherries, raspberries, violets, and currants. Projected maturity: now-2009. |
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2000 Cristom, Pinot Noir, Louise Vineyard
Drink Now through Dec 2010
Rating: 91
Market Price: $44.99
Tasting Notes:
From 7 year old vines, the medium to dark ruby-colored 2000 Pinot Noir Louise Vineyard is a deep, layered wine. Its intense, concentrated core of cherries, spices, and plums lingers throughout its wonderfully long finish. Medium-bodied, its soft, velvety texture caresses the taster's mouth. Projected maturity: 2003-2010.
For an Oregon winery, 2000 was a boring vintage because we didn't have to face drought, cold, harvest rains, or any other problems we had to try and surmount, said Steve Doerner, Cristom's winemaker. He went on to say that, I was so much in love with the 1999s that I overlooked the 2000s until recently. Now I see this vintage as close as can be to 1999 without reaching that year's peaks. |
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DIRECTIONS
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1. Wash and dry goose thoroughly, inside and out. Using a sharp 2-tined fork, prick skin all over bird.
2. Cover breast with salt and pepper and minced garlic and bring to room temperature. Preheat oven to 325°F.
3. In cavity, place orange quarters, squeezing them slightly. Place strips of salt pork on breast of goose and put bird on rack in open roasting pan.
4. Bake for 1 hour. Drain off all excess fat. Increase heat to 350°F and continue roasting for 3 hours.
5. During this cooking period, you will find that the goose has given off quite a bit of fat. The best way to dispose of it is to remove the goose and place on a new rack in a new roasting pan. During the last hour of cooking you will find that most of the fat has left the bird. Now is the time to baste it with Burgundy wine. This will give a fine aroma, so baste it often, adding more Burgundy if needed.
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SERVING SUGGESTION |
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Serve with red cabbage, candied yams, and a Burgundy wine. |
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©Lobel's
of New York, 1096 Madison Avenue, New York, NY 10028
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