Offal includes the sweetbreads, liver, kidneys and brain.

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

The choice of wine is dependant upon the method of preparation, along with the selected sauce. There is no prescribed wine, yet light-bodied white wines with crisp acidity are proven choices. A Welschriesling to brain with egg, or perhaps a medium-bodied, mature red wine to recipes with liver. The fruit-driven style of many Austrian wines tend to pair well with most dishes with offal.