Choosing the wine for a liver dish always requires care – as little acidity as possible, with fruit flavours discreetly to the fore.
- Grüner Veltliner, full-bodied. The best examples grown on loess mineral soils offer great harmony.
- Sauvignon Blanc, single-vineyard quality. The ripe fruit aromas pair very well with the marjoram flavours in the sauce, and the combination even works well with onion. A charming Gewürztraminer is recommended.
- Zweigelt, Sankt Laurent and Blaufränkisch, medium-bodied: Fruity red wines that display ripe, juicy tannins enhance the delicate roasting aromas of the liver.