Calf’s liver is utterly healthy, tasty and sustainable… few dare to cook it… not difficult… today’s version served on sauerkraut with apple and leek topped with pancetta and capers. When I have it plain I tend to opt for supple low tannin Beaujolais or southern Burgundian versions, yet with these trimmings white is much better (despite my relaxed attitude towards pairings). Even if the 2017 Wachstum Bodenstein Grüner Veltliner is one of the most refined versions of the variety, it still doesn’t deny its inner rusticity, spice and charm! Add to that structure, and flavour intensity where bold stone fruit is paired with plenty of extract and freshness. Served in my favourite Riedel Grüner Veltliner glass! Absolutely lovely if I may humbly say so myself. Drink more Grüner people! What’s your favourite pairing for Calf’s liver?