Autumnal festive cuisine with character and harmony
Wine with food means enjoyment with all the senses – especially in the cold season. This roast leg of goose with quince and red cabbage and fluffy potato dumplings combines classic flavors with fine fruit and festive depth. Wine and food merge here to create a harmonious composition of roasted aromas, sweetness, spice and structure.
The goose leg is roasted until golden brown, the meat juicy and the skin crispy. It is served with aromatic red cabbage, which is given a modern twist by the subtle acidity and sweet aroma of quince. The potato dumplings absorb the strong sauce and add a creamy smoothness. A strong but elegant red wine with a mineral freshness is the perfect accompaniment here – and brings the autumnal flavors into a velvety balance.
Ideal wine accompaniment: Blaufränkisch DAC Eisenberg (Burgenland, Austria)
The Blaufränkisch DAC Eisenberg from Burgenland (Austria) is a prime example of a red wine that combines power and elegance at the same time. Its fine spiciness, dark berry fruit and cool minerality perfectly capture the aromas of roast goose. Typical of the Eisenberg vineyards is the unmistakable tension between depth and freshness, which makes this wine the ideal partner for hearty but finely structured meat dishes.
The lively acidity and precise tannins of the Blaufränkisch cut through the fat of the goose and make the sauce aromatic and clear. At the same time, notes of blackberries, black pepper and laurel underline the spicy character of the dish. The delicate smoothness of the wine goes perfectly with the buttery dumplings, while its mineral coolness elegantly balances the sweetish quince and red cabbage. A combination that is profound, harmonious and typically wintery – perfect for connoisseurs who consciously combine wine and food.
Further wine recommendations for this dish
Pinot Noir Bourgogne AOC (Burgundy, France)
A classic Burgundy brings elegance and finesse to the table. Its red fruit aromas of cherry and raspberry harmonize with the sweetish notes of red cabbage, while fine wood notes pick up the roasted aromas of the goose leg. The silky texture goes perfectly with the creamy dumpling structure. Thanks to its elegant acidity, the dish remains lively and never seems heavy. A prime example of the French art of combining depth with lightness.
Merlot Toscana IGT (Tuscany, Italy)
A Tuscan Merlot with ripe plum, a little vanilla and velvety tannin rounds off the roast goose in an elegant way. The fruit blends harmoniously with the sweetness of the quince, while the medium body offers structure and smoothness. Its spicy notes pick up on the herbal aromas from the sauce, and the long, soft finish emphasizes the balance of meat and side dish.
Cabernet Franc, Saumur-Champigny AOC (Loire, France)
A Cabernet Franc from Saumur-Champigny offers a fine herbal spiciness, blackcurrant and mineral coolness. This style brings freshness and elegance to the dish. The wine’s delicate green bell pepper note contrasts charmingly with the sweetish quince and red cabbage, while its structured acidity balances out the fattiness of the goose. Perfect for anyone who prefers a lighter, more delicate alternative.
Shiraz (Barossa Valley, Australia)
An Australian Shiraz with lush fruit, notes of black pepper and dark chocolate creates a voluminous combination with the goose leg. The ripe fruit nestles against the sauce, while the spice and body emphasize the strong roasted aromas. The wine lends the dish a sensual depth and is ideal if you are looking for a festive, powerful moment of pleasure.
Zweigelt Reserve Mittelburgenland DAC (Burgenland, Austria)
A Zweigelt Reserve from Burgenland is velvety, spicy and concentrated. Aromas of cherry, cocoa and smoke reflect the roasted flavors of the goose, while the mild acidity structure pleasantly balances the dish. The slightly sweet finish harmonizes perfectly with the quince, and the elegant wood provides length and warmth on the finish – an ideal Austrian accompaniment to festive cuisine.
The recipe:
Roast leg of goose with quince and red cabbage & potato dumplings
Cooking utensils
- 1 Roaster
- 1 Oven
- 1 Pot
- 1 Cutting board & knife
- 1 Pan
Ingredients
Leg of goose
- 2 Goose legs approx. 350 g each
- Salt Pepper
- 1 Apple quartered
- 1 Onion quartered
- 1 sprig of thyme
- 200 ml Poultry stock
- 100 ml Red wine
Quince red cabbage
- ½ Red cabbage finely chopped
- 1 small quince diced
- 1 Apple grated
- 2 Tbsp goose fat or oil
- 2 Tbsp red wine vinegar
- 150 ml Red wine
- Salt Sugar, clove, bay leaf
Potato dumplings
- 500 g floury potatoes
- 2 Egg yolk
- 40 g Strength
- Salt Nutmeg
Preparation
Roast goose legs
- Season the legs with salt and pepper and fry in a roasting pan.
- Add the apple, onion and thyme and fry briefly.
- Deglaze with red wine, pour in the stock, cook in the oven at 180 °C for approx. 90-100 mins, basting regularly.
Prepare red cabbage
- Sauté the red cabbage in fat, add the quince and apple.
- Deglaze with vinegar and red wine, season and simmer for approx. 60 mins.
Shape dumplings
- Boil the potatoes, cool and mash.
- Work in the egg yolk, starch, salt and nutmeg.
- Form the dumplings and cook for 20 minutes in gently simmering water.
Sideboards
- Serve the goose legs with quince and red cabbage and dumplings on plates, pour the sauce over the top.
Recommended sides:
- Chestnut puree
- Brussels sprouts with bacon
- Apple and red cabbage salad
