Roast Goose is a succulent dish featuring a whole goose seasoned with lemon, salt, peppercorn, onion, garlic, and thyme. The bird is roasted to perfection, resulting in crispy skin and tender, flavorful meat. The dish is often served with a side of roasted carrots and potatoes, and the pan drippings are used to make a savory gravy.

The rich, savory flavors of roast goose pair beautifully with a full-bodied red wine like Sangiovese. The wine's high acidity and firm tannins cut through the fatty texture of the meat, while its red fruit notes complement the dish's savory elements. Alternatively, a white Marsanne with its medium to full body and subtle earthy notes can also make an excellent pairing for roast goose.