Goat Meat, recommended wine

[Dentrassi]

[quote='Winefinder' pid='106396' dateline='1404662053']
[quote='Dentrassi' pid='106390' dateline='1404602568']
I think it really depends on how one cooks the goat. Usually being more of a stewing meat I would lean toward less tannic reds with lots of flavour, a nicely chilled Saumur Champigny or Morgon would match very well in certain dishes, perhaps a Brouilly if it was on the peppery side. I'm not sure all the classic lamb wines would work so well. If one was to curry it Caribbean style, then something like the Tiefenbrunner or Nussbaumer Gewurztraminer from Tramin would match very well or any slightly off dry, aromatic white. Maybe a Virginian Viognier even, I would lean towards high acidity due to the high fat content of the meat and then balance out the added flavours, only pulling out the big guns (Rioja's, Rhones, Claret's) if it was well seasoned and simply prepared.
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Dentrassi, thank you. Some great suggestions here. We eat a lot of goat, frequently stewed in cast iron but we also broil, fry and BBQ. Even curry. Personal experiences and suggestion are most welcome. Trying these wines will be an experience. Again thanks.
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You are most welcome,
I remember at one restaurant I worked at we served a kid breast dish which I used to recommend either an Alsatian Riesling or a wonderful Californian Albarino I can't remember the producer but it had the most delicate orange blossom aromas and a rapier like acidity that just cut through the dish like a scalpel.
I applaud your choice of meat, I love a bit of goat and think it is great to deviate from the supermarket choices of steroid pumped beef and pork. Happy matching wine to your dishes and remember safe matches are just that for true inspiration experiment.