tag:blogger.com,1999:blog-5901560025639620671.post3374478767928544611..comments2024-03-29T01:00:53.205-07:00Comments on The Sommelier Update: German Wine Pairing DinnerThe Sommelier:http://www.blogger.com/profile/09266100883224273029noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-5901560025639620671.post-7767654188493186402014-03-29T11:25:58.164-07:002014-03-29T11:25:58.164-07:00I meant served with mustard. I never had that in G...I meant served with mustard. I never had that in Germany. Wrap the goose with Bacon??? That seams excessive.<br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5901560025639620671.post-88476491321706942802014-03-29T07:16:26.921-07:002014-03-29T07:16:26.921-07:00I would also add, the goose wasn't dry. I just...I would also add, the goose wasn't dry. I just think it would have been better cooked to a lower temperature. This recipe called for wrapping the goose in bacon, to keep it moist. It rendered a lot of fat, which I will save for use later. Also, the pretzels didn't have mustard in them, they were served with mustard.The Sommelier:https://www.blogger.com/profile/09266100883224273029noreply@blogger.comtag:blogger.com,1999:blog-5901560025639620671.post-65663227771282951892014-03-29T07:12:20.200-07:002014-03-29T07:12:20.200-07:00Of course you are correct about the Beerenauslese....Of course you are correct about the Beerenauslese. I had meant to write that it was a Riesling cross, since most wouldn't know what Scheurebe was. I have corrected that in the write-up. The Pinot Noir was an inexpensive bottle that I had laying around. It wasn't planned for the dinner, so was not included in the menu. Nut, for information purposes, it was a 2009 Dr. Heidemanns Pinot Noir.The Sommelier:https://www.blogger.com/profile/09266100883224273029noreply@blogger.comtag:blogger.com,1999:blog-5901560025639620671.post-76134196515909508742014-03-29T02:44:50.900-07:002014-03-29T02:44:50.900-07:00The goose and dumplings look really good. Traditio...The goose and dumplings look really good. Traditional we cook a goose twice really slow for a very long time. Start a day or two before you want to serve it, let it cool down, collect the rendered fat. And then cook it again the day you serve it. The meat becomes really soft and it doesn’t dry out because it’s such a fatty bird. A lot of people drink vermouth with it, heavy wine with heavy bird.<Anonymousnoreply@blogger.com