Goat Meat, recommended wine

[Winefinder]

[quote='Dentrassi' pid='106399' dateline='1404682883']
[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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Oo, oo, oo.

Just remembered the Breaux Nebbiolo, very reasonable Virginian Neb, tried the 2005 and that with an ossobuco style goat dish would in my opinion be heavenly.
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Herbs and spices I can get and the goats we raise but a Virginny Breaux Neb in the land of AZ, probably not. WW, your thoughts?