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What wine would go well with goose and saffron potatoes?

howefortunate Aug 30, 2006 03:41 AM

Does anyone have ideas of wine with saffron? I don't use saffron usually and it's such a strong spice.


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  1. r
    robdrbul RE: howefortunate Aug 30, 2006 02:38 PM

    Think Spanish. The saffron connection is obvious, but Spanish wines tend to have enough acidity to cut through fatty foods like ham, sausage, and of course - goose. Look for a well-made rioja (not the one with the red label from the supermarket) or a Toro red if you prefer bigger more tannic wines.

    1. carswell RE: howefortunate Aug 30, 2006 02:46 PM

      Goose is typically paired with either a medium-weight, somewhat acidic, structured red (e.g. Médoc, Pommard) or a rich white. Provided you have a light hand with the saffron, neither a Côte-Rôtie (or similarly styled New World syrah) or a Cahors would be troubled by the potatoes. [Edit: robdrbul's Rioja suggestion is a good one, though beware of heavy oak.] For a white, look to Alsace: a rich Tokay Pinot Gris or even one of the steelier dry Gewurztraminers.

      1. Robert Lauriston RE: howefortunate Aug 30, 2006 05:53 PM

        You're roasting the potatoes in goose fat, right?

        My first thought would be an Irouleguy, Bandol, or good Chateauneuf.

        2 Replies
        1. re: Robert Lauriston
          carswell RE: Robert Lauriston Aug 30, 2006 06:24 PM

          Bandol's an interesting suggestion. It certainly works well with saffron (it's my fallback accompaniment to chicken bouillabaisse) but I've never paired it with goose. You have?

          1. re: carswell
            Robert Lauriston RE: carswell Aug 30, 2006 06:50 PM

            Not that I recall. I'm just extrapolating. I've had southwestern French and Basque red blends with similar balance and spiciness with goose.

        2. w
          WineWidow RE: howefortunate Aug 30, 2006 06:09 PM

          My gut instinct would be for a nice crisp riesling to balance out the richness of the goose, rather than a richer white like g'wurtz. Or what about a pinot noir?

          3 Replies
          1. re: WineWidow
            carswell RE: WineWidow Aug 30, 2006 06:26 PM

            >>a richer white like g'wurtz<<

            Not every gewurztraminer is rich, though that is definitely a popular style these days.

            1. re: carswell
              WineWidow RE: carswell Aug 30, 2006 06:46 PM

              You're right, to say that all gewurtztraminers are rich is a big generalization (just as not all rieslings are "crisp"), I have definitely enjoyed some steelier wines in that varietal!

              What about a gruner veltliner with goose? I'm just thinking that sharp green apple kind of thing would pair nicely with the juicy fatty goose and balance off the saffron.

            2. re: WineWidow
              Robert Lauriston RE: WineWidow Aug 30, 2006 06:52 PM

              Goose and saffron screams red to me. Just need one with enough acid and/or tannin to cut the goose fat.

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