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Sep 1, 2007 12:56 PM

Recs for Wine Pairings with Roast Leg of Goat?

I bought a local, organic goat leg for dinner tonight. It was an impulse purchase, as I have never cooked goat before (have enjoyed its use in West Indian cuisine, though).

I will be preparing it very simply, pan-roasting with very basic salt/pepper seasoning. As I've never cooked goat before, I do not want to get too experimental (want to get to know the true essence of goat!)

What wines should I pair with this meat? I am assuming it is better with red varietals, such as Syrah or Pinot Noir. But I do not really know, never having eaten a plainly seasoned leg of goat before.

Any one with experience pairing wines with goat around here?

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  1. Being Greek, I have had my fair share of goat (no Cub intential reference here). First, not that you are asking, but recommend oven roasting the Goat with the salt, pepper (maybe oregeno/garlic) over pan roasting unless you are going to pan roast it for 30 minutes or more. It has been my family's experience that the goat needs to cook a while in order to become tender. As I ma sure you are going to do, I definitely would use olive oil whichever route you choose and add a little water (or a beef stock/broth) in the bottom of the pan if it starts to burn. Second, as for the wine, since the goat is going to have a distinct and probably strong flavor, I would recommend a big red, like a nice shiraz, cab or even a borolo...if you had Greek Wine available to you, the Megas Oenos Cabernet Blend or even a Nauossa Boutari Red

    1. Structured, medium-weight, savoury reds tend to work best. Such simple seasoning leaves the door wide open. Côtes de Provence, Chianti, Médoc and other Cabernet-based blends, Cabernet Franc, many Corsican reds, lighter Bandols, etc. No harm will come to the dish if you used white wine as your braising liquid and flavour with shallots/garlic and a herb like thyme or a little rosemary.

      1. I'd go for a Southern Rhone, personally.

        1. Too late, I suppose, but it's hard to beat a good Cannonau (grenache from Sardinia).

          Mmm. I'm going to get myself some goat for lunch.

          5 Replies
          1. re: Robert Lauriston

            Well, actually, not too late. When I got home yesterday afternoon, I found my wife sulking about my goat purchase. She had wanted a prime rib, and she said that the dinner guest we were expecting would not care for goat. So I ran out and bought a really beautiful 4 1/2 pound prime rib roast, which I paired with the Rock Block Syrah 2003--Del Rio Vineyard. This was a fruit-forward wine with quite subtle tannins from the Rogue Valley Appelation in Southern Oregon. I had not had many syrahs from Oregon, but this wine makes me think that they have potential.

            1. re: anewton

              From goat to prime rib? That's quite a shift of gears! I've had the Penner Ash Syrah which I believe is sourced at least in part from the same vineyard, and thought it was quite good. My TN were "Lush fruit, deep berry notes, developing more earthy, mineral and bacon/barbecue notes as it got some air. Medium body, balanced, mouthfilling and complex. Really enjoyed this."

              1. re: anewton

                If I were one of those guests I would have been very disappointed getting prime rib instead of goat.

                  1. re: olasek

                    2nd that sentiment. Roast goat is one of life's great pleasures.

              2. Red wines with a spice profile that resembles coriander, cumin or cloves would probably work very well. Certain Pomerols or St Estephes might work; tasted a '82 Calon-Segur recently and think it would fit the bill.