Food and wine pairing

Calf's liver with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

Still red wine(s)

Serve at 13-15°C or 55-59 °F.

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Still red wine(s)

Serve at 15-17°C or 59-63 °F.

>dish info

Still red wine(s)

Serve at 14-16°C or 57-61 °F.

>dish info

Still red wine(s)

Serve at 14-16°C or 57-61 °F.

>dish info