Tender goat meat in a liaison with Portuguese wine tradition
The search for the perfect wine to accompany a meal takes us today to the mountainous regions of Portugal, where cabrito assado is considered one of the finest festive dishes. When it comes to matching wine and food, the special texture and the slightly gamey yet delicate taste of the goat’s kid play a key role in the culinary success of the dish. This dish is traditionally braised in the oven for several hours at a low temperature, which makes the meat incomparably tender and almost falls off the bone. The marinade of garlic, white wine, bay leaf and paprika powder penetrates deep into the muscles and creates a spicy profile that requires a structured accompaniment in the glass. A braised goat roast is a prime example of honest, rustic cuisine that is greatly enhanced by the right choice of accompaniment, sending the senses on a journey through the Douro Valley. The combination of fat, protein and the ethereal notes of the herbs calls for a wine that has both strength and freshness to harmoniously round off and underline this complex flavor profile.
Ideal wine accompaniment: Tinto Douro DOC (Douro, Portugal)
A red Douro DOC, made primarily from the Tinta Roriz and Touriga Franca grape varieties, is the ideal accompaniment to this hearty braised dish. The Tinta Roriz, known as Tempranillo in Spain, provides the necessary framework and a fine spiciness that corresponds excellently with the garlic and paprika powder in the marinade. Touriga Franca, on the other hand, contributes floral elegance and a juicy dark fruit that balances the intense meat flavor of the goat wonderfully. As the wine is mostly matured in oak barrels, it also brings subtle toasted notes and soft tannins, which are perfectly integrated by the delicate protein of the meat. The mineral freshness, which is typical of the slate soils of the Douro Valley, ensures that the combination never feels heavy despite the richness of the roast. Each sip cleanses the palate and prepares it for the next piece of juicy cabrito, with the herbaceous nuances of the wine subtly picking up on the spices used in the recipe, such as rosemary or bay leaf, and leading to a long, harmonious finish.
Further wine recommendations for this dish
Gevrey-Chambertin AOC (Bourgogne, France)
A classic Pinot Noir from the Gevrey-Chambertin appellation offers an aristocratic approach to braised goat. These wines are known for their structure and earthy components, which go perfectly with the slightly animal notes of goat meat. The fine acidity of the Pinot Noir acts as a counterpart to the lard and roast of the roast, while the aromas of dark cherries and undergrowth underline the spiciness of the sauce. The elegance of this wine gives the dish a finer, almost noble nuance without losing the down-to-earth nature of the Cabrito. It is a pairing for connoisseurs who love to play with textures and subtle flavors. The silky tannins of the Burgundy envelop the soft meat and give the delicate grain of the goat enough room to unfold its full flavorful splendor, making this duo an experience of a special kind.
Barossa Valley Shiraz (Barossa Valley, Australia)
A powerful Shiraz from Australia’s Barossa Valley brings a completely different dynamic to this combination. With its intense fruit of blackberries and plums and the typical notes of black pepper, it offers a robust counterpart to the intensely aromatic roast goat. The often opulent structure and higher alcohol content of this wine work very well with the density of the braising sauce. The spicy oak notes pick up on the roasted aromas of the meat, which are created when roasting in the oven. Despite its strength, a high-quality Barossa Shiraz has a softness that supports the enjoyment of the melting meat. This choice is ideal for lovers of concentrated, extract-rich wines who want to build a fruit-driven bridge to the hearty cabrito. The combination is warming and full-bodied, with the peppery note of the Syrah enhancing the natural spiciness of the goat in a very exciting and almost exotic way, creating an intense taste experience.
Rioja Reserva DOCa (Rioja, Spain)
A Reserva from Rioja, dominated by the Tempranillo grape, is a safe haven for this dish. Long ageing in American or French oak allows the wine to develop aromas of vanilla, leather and tobacco, which harmonize fantastically with a roast stewed for hours. The acidity structure of Rioja wines is usually so pronounced that it can effortlessly balance the fattiness of the goat meat. The ripe tannins are mellow enough not to work against the tender meat, but to combine with it. The spicy components of the wine in particular are echoed in the paprika and garlic marinade of the cabrito. This classic combination of Iberian meat cuisine and traditional Spanish cellar art shows how well regional neighbors go together in culinary terms. The wine adds a familiar depth and timeless elegance to the food, making every bite a well-rounded whole and elevating the hearty notes of the oven dish to a very high level.
Bekaa Valley Red (Bekaa Valley, Lebanon)
Wines from Lebanon’s Bekaa Valley, often cuvées of Cabernet Sauvignon, Syrah and Cinsault, have a unique spicy warmth that goes perfectly with Mediterranean lamb or goat dishes. The intense sunshine ensures ripe grapes with plenty of body, while the altitude of the vineyards preserves a vital acidity. On the palate, these wines are often reminiscent of dark fruit, combined with notes of cedar wood and dried herbs, which creates a wonderful combination with the bay leaves and garlic of the cabrito assado. The strength of the wine is in a healthy balance with the intensity of the goat meat, without overpowering it. This choice brings a touch of the Orient to Portuguese cuisine and shows that wines from the so-called Third World or historical growing regions can be an enormous enrichment for classic European gastronomy. The complex structure ensures a long-lasting experience in which meat juices and wine spices meet again and again on the palate.
Blaufränkisch Mittelburgenland DAC (Burgenland, Austria)
A Blaufränkisch from Mittelburgenland impresses with its characteristic berry fruit and its striking, almost wiry acidity. This liveliness is an excellent tool for loosening up the dense sauce of the braised cabrito. The fine spiciness, often reminiscent of allspice or black pepper, harmonizes beautifully with the roasted aromas of the goat. As Blaufränkisch often has a firm tannin structure, it stands up well to the protein of the meat, but becomes softer and smoother in the mouth. The mineral note, which often comes from the clay or limestone soils, gives the combination additional depth. It is a modern, very precise wine pairing that refreshes the dish and emphasizes the fruity aspects of the meat. Anyone looking for an alternative to the heavy southerners will find a partner here that impresses with its structure and individuality and lends the roast goat an almost cool, Nordic clarity that contrasts wonderfully with the warm oven cuisine.
The recipe:
Cabrito assado (braised roast goat)
Cooking utensils
- 1 Large roasting pan or traditional clay pot (Assadeira)
- 1 Chopping board and knife
- 1 Mortar
- 1 Aluminum foil
Ingredients
For the meat
- 800 g Goat meat Leg or shoulder, with bone
- 4 Garlic cloves
- 1 tablespoon paprika powder Noble sweet
- 2 Bay leaves
- 250 ml dry white wine
- 50 ml Olive oil extra virgin
- Salt and pepper from the mill
- 1 sprig of fresh rosemary
For the braised vegetables
- 400 g small potatoes waxy
- 2 medium-sized onions
- 100 g Bacon cubes optional
Preparation
Marinating the meat
- Process the garlic in a mortar with salt and paprika powder to form a paste.
- Rub the goat meat with this paste and place in a bowl.
- Add the bay leaves, white wine and olive oil. Cover the meat and leave to marinate in the fridge for at least 12 hours.
Preparation for cooking
- Preheat the oven to 160 °C top/bottom heat.
- Cut the onions into large wedges and line the bottom of the roaster with them.
- Place the meat and all the marinade on top. Add the sprig of rosemary.
Stewing
- Cover the roasting pan tightly with aluminum foil or a lid.
- Leave the meat to braise for approx. 90 minutes.
- After this time, remove the aluminum foil and spread the halved potatoes and, if necessary, the bacon around the meat.
Finish
- Increase the temperature to 180 °C and cook the dish uncovered for a further 45-60 minutes until the meat is tender and the potatoes and skin of the cabrito are golden brown. Baste the meat with the gravy from time to time.
Recommended side dishes
- Traditional Portuguese rice (arroz de forno)
- Steamed kale or grelos (turnip greens)
- A simple leaf salad with lemon vinaigrette
