Wine pairing for Christmas dinner (in July)

So I’m serving a traditional Christmas dinner next weekend. Well actually a lunch which changes the drinks dynamic a little.
Always sparkling water available.
So with nibbles a sparkling wine I think. Simple nibbles as it is lunch,truffled potato crisps, nuts....

Roast goose, roast pork, roast veg. Gravy, apple and calvados sauce. Gippsland Pinot noir.?.

Traditional plum pudding, heavy fruit pudding served flaming with brandy, cream anglaise..
I have found a Campbell’s Rutherglen muscat in the cupboard, would that work..?

[Jenise]

Spot on, every single choice. Sounds delightful.

I had a friend who used to cook a Christmas in July dinner, but he was Hungarian and North Hemispherian. Yours makes more sense, with winter weather!

Thanks Jenise, you are always so helpful.
Christmas in July has become a big thing down here, as you say it is winter, and so many of us finally realised the folly of serving a traditional meal at the height of summer. But we still have hankerings for the ‘real deal’ and gives us an excuse to indulge. And as a bonus there’s no pressure, no gifts, no relatives you don’t want, .

Traditional plum pudding, heavy fruit pudding served flaming with brandy, cream anglaise..
I have found a Campbell’s Rutherglen muscat in the cupboard, would that work..?

Would that work? They're destined for each other!

We've had it several times -- it's nectar.

Traditional plum pudding, heavy fruit pudding served flaming with brandy, cream anglaise..
I have found a Campbell’s Rutherglen muscat in the cupboard, would that work..?

Would that work? They're destined for each other!

We've had it several times -- it's nectar.

Peter, thank you! I’m thinking the wine should be served at room temperature?
I am reassured by the responses that I’m on the right track.

I’m thinking the wine should be served at room temperature?

You might well think that.... *

at this moment the temperature in our dining room here is 27C.

I'd have the wine so it's cool to the lips.

Currently I'm putting red wines in the fridge an hour before dinner, taking them out after 30 mins and pouring the first glass. When dinner is served the wines seem just right.

* quotation - Francis Urquart

My Christmas lunch went very well. Simple and tasty.
The goose was rubbed with a mix of grated lemon and lime (my home grown) zest and salt before roasting. It was very Tasty and rich, but there was very little meat on the breast or easily carved from the bird. (2.8 kg bird) but certainly enough for four of us, and the wings and legs for gnawing if desired. Gravy made from the pan drippings and stocK previously made from the wing tips and neck. Given the difficulty of getting the goose and the price I’m unlikely to do it again, but always up for something different.
Potatoes, kumara, carrots roasted in goose fat. Steamed broccoli and cauliflower.
The carrots broccoli and cauliflower were grown by my neighbors.
Th pudding was rich and yummy and made from a recipe from my first cookbook.
The Margaret Fulton Cookbook, published in 1968. A book I still use and it was poignant as she passed away last week ag ed 94. A doyenne of good food and cooking down Jeremy.
The Muscat was a great match.

My Christmas lunch went very well. Simple and tasty.

Glad to hear it. I like a citrusy rub for goose, too.

Given the difficulty of getting the goose and the price I’m unlikely to do it again, but always up for something different.

It is definitely not the easiest bird in the world to cook. I've now made it three times. First time, a disaster of medieval proportions. Second time, delicious and charming and luxurious. Third time, mezzo-mezzo.

[Jenise]

I've never cooked a goose, though my goose has been cooked more times than I can count (yuk yuk yuk). But seriously, never have, and only in fact ate it once. I remember where (it was a restaurant) but not much about the meat--I guess I didn't find it compelling.

I remember where (it was a restaurant) but not much about the meat--I guess I didn't find it compelling.

It's like duck, only moreso... verging on red meat. Not so far as ostrich. But the fat makes it like turkey-plus-plus.

I’m glad I gave it a go and it was a success but I wouldn’t bother again really. For me Duck is better particularly for meat on the carcass, and is easier to obtain and much cheaper than the goose.

The goosefat potatoes were pretty good! But even there it is not too difficult to buy jars of goose fat.