Offal includes the sweetbreads, liver, kidneys and brain.

A picture shows sauteed calf's liver with a glass of red wine, © Austrian Wine/Blickwerk Fotografie.
© Austrian Wine/Blickwerk Fotografie

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.



Roast loin of veal with kidneys

Ragout of veal lights

Sauteed calf's liver


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