Sauteed Calf´s Liver - Geröstete Kalbsleber

Choosing the wine for a liver dish always requires care - as little acidity as possible, with  fruit flavours discreetly to the fore.

A picture shows a roasted calf liver
Roasted calf liver, © AWMB / Wirz, Möbius

Enjoy with

  • 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, St. Laurent and Blaufränkisch, medium-bodied: Fruity red wines that display ripe, juicy tannins enhance the delicate roasting aromas of the liver.