I'd serve a dry Riesling with it. That should have just enough sugar to meld with the inherent sweetness of liver without being too oaky. tricky, maybe an Alsatian Pinot Gris or a dry riesling? I'm certain this is too late. I would say you need a Sauvignon without the gooseberryishness. In other words, a nice Gruner. Had a Saint-Aubin Premier Cru from Colin-Morey. Went very well the the super traditional Burgundian dish.