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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.