Goat Meat, recommended wine

[Winefinder]

Hi all,

It's been a long time since posting on here. Many years ago I was a moderator. Today I'm lucky to be here at all with all the issues I've been hassling with. However, here I am, still lovin' wine and wondering does anyone on this board have experience with goat meat? I absolutely loves the flavor and with what is happening with beef and pork prices goat it is.

Last month I was lucky enough to judge at Jerry Mead's New World International Wine competition with chef Holly Peterson of the CIA (Culinary Institute of American) and in talking with her she suggested marinating goat meat in milk (goat?) six to eight hours before cooking for "fall off the bone" tender. Any other comments in that regard. It's good to be back. Winefinder a.k.a. j.w.

I forgot to mention, I have a small herd of those critters since moving to the land of AZ from SoNapaNoma Counties. It's been 15 years ago. Ouch.

I know all you people used to cook. How about today? Still?