Even if you prick the skin of your goose to let the fat run out as it roasts, goose is still the richest and fattiest of all meat. As an almost seasonal treat it deserves a top of the range Red Burgundy or mature red Bordeaux.
Foie Gras, Duck Pâté
Whether from a goose or duck this is an incredibly rich and luxurious dish. To balance both the richness and high-fat content a very sweet wine with marked acidity is required here a French Sauternes would come into its own or perhaps a sweeter wine from a cool climate.