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Liver

I'd suggest a hearty red Rhone or Pinot Noir with beef or calf liver. For the classic foie gras, however, break out your best Burgundy, red or white, or go for the ultimate luxury pair, foie gras with a rich, toothache-sweet Sauternes.

Additions from readers:

Unoaky, light-to-medium-bodied Italian reds are ideal with many preparations: Taurasi, Chianti Classico, Friulian merlot, cabernet franc or schioppettino, etc. --Craig Schweickert

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