Description

Calf liver with onions and fried potatoes is an American classic dinner and as "Fegato alla Veneziana" (Venetian liver and onions) a delicacy from the Venetian Cuisine.

Liver and onions are sweet, so we need a wine with matching sweetness.

To complement the iron flavor of liver go for a Syrah or its blends from Côtes du Rhône, a Merlot or a Rioja, they have just the right bite.

"Fegato alla Veneziana" calls for a local wine: Valpolicella Ripasso.

If there is Madeira or fortified wine in the gravy, then you need more sugar in the wine. Try an off-dry Alsatian white wine.

Go Local if You Can

Let local wines complement the flavors of local food.

Pairing local wine with local food will enhance the dining experience by harmonizing the characteristics of the wine with the ingredients and cooking styles of the region:

Terroir

The environmental factors, soil, climate, and topography, that influence the characteristics of a wine, represent the Wine Terroir of a region. The ingredients, flavors, and cooking techniques represent the Cuisine Terroir.

Culture and Tradition

Local wines are deeply intertwined with the culture and traditions of a region. Pairing them with local cuisine creates an authentic culinary experience. For example, if a region is known for its hearty, red meat dishes, a robust and full-bodied red wine from the region will enhance the dining experience.

Ask for Help

Let local chefs and winemakers collaborate to create innovative pairings that showcase the best of the region.

A good rule of thumb is to match the intensity of the wine with the richness of the meat for the best pairing experience.

Examples

Pairing Italian Chianti with traditional Tuscan dishes like Pasta with Ragu or Beef Fiorentina.

Enjoy a Red Burgundy with classic French dishes like coq au vin or boeuf Bourguignon.

Matching Spanish Rioja with Paella or Tempranillo with Tapas.