Classic delicacies reinterpreted: Liver, apple & wine

Wine with food opens up a whole new level when traditional dishes and harmoniously selected wines meet. Wine and food complement each other, especially in classics such as roast veal liver with apple rings and mashed potatoes, because each ingredient can develop its flavors to the fullest with the right wine pairing. This dish combines tender, strong liver, sweet and sour apple notes and creamy mash to create a finely balanced composition. The roasted flavors of the liver contrast with the fresh apple slices, while the puree provides balance. Perfect for autumn evenings or as an elegant main course, this dish invites you to enjoy it together and experience culinary harmony.

Ideal wine accompaniment: Chenin Blanc AOC (Loire, France)

A Chenin Blanc AOC from the Loire is characterized by its fine freshness, subtle fruit and delicate acid structure. These characteristics are decisive, as they harmoniously pick up on both the creamy texture of the mashed potato and the light roasted aromas of the liver. With juicy apple and honey notes and a hint of citrus, the wine lends lightness to the dish and emphasizes the fresh apple note in the recipe. Its balance of freshness, minerality and subtle spiciness blends elegantly into the interplay of liver, apple and puree – without dominating or overpowering the individual components. The wine and food selection merge to create a harmonious overall experience.

Further wine recommendations for this dish

Mosel Riesling Kabinett (Mosel, Germany)
The playful acidity, light sweetness and fresh fruit of the Mosel Riesling provide balance and bring the interplay of apple and liver into new equilibrium. Notes of green apple and citrus reflect the apple rings, while the fine, mineral finish elegantly picks up on the roasted aromas of the calf’s liver. This wine has an invigorating effect and relieves the palate after every bite.

Grüner Veltliner Kamptal DAC (Kamptal, Austria)
Grüner Veltliner impresses with a fine play of fruit, spicy pepper and mild acidity. The delicate green aromas of apple, pear and herbs subtly support the dish. The minerality balances the creamy, earthy notes of the mashed potato, while the character of the Veltliner harmonizes crystal clear with the fine roasted aromas of the liver.

Pinot Gris d’Alsace AOC (Alsace, France)
A Pinot Gris brings melting, elegance and aromas of ripe pears and floral nuances. Its moderate acidity and light residual sweetness support the apple component and soften the liver. The wine combines substance, elegance and structure – an ideal accompaniment to traditionally interpreted dishes with apple and purée.

Sauvignon Blanc Marlborough (New Zealand)
New Zealand Sauvignon Blanc delivers crisp freshness, citrus aromas and exotic fruit notes. The freshness picks up on the sweet and tart apple slices, while the herbal aroma provides an exciting counterbalance to the roasted liver notes. With its lively profile, this wine adds lightness and freshness to the overall impression.

Viognier Pays d’Oc IGP (Languedoc-Roussillon, France)
Viognier presents stone fruit, delicate flowers and a slightly creamy body. Its aromatic depth goes perfectly with the mild, delicately roasted calf’s liver and the sweetness of the apple. The soft texture and fine spiciness underline the flavor without weighing it down. The result is a balanced, elegant pairing.

The recipe: