Although it may seem a little incongruous to picture a leather-clad, rufty-tufty biker sitting astride his huge hog, clutching in his steel-studded glove a bottle of fine claret, I nevertheless wouldn’t flinch at recommending a Cabernet Sauvignon for this tasty pasty, even if I was on a Vespa whose multiple mirrors revealed that I was surrounded by a gang of such knights of the road!
Cabernet Sauvignon often stimulates tasting notes of black pepper and of course beef, partnered by this super, dark, brooding, blackcurrant nosed wine, is a marriage made in heaven (or indeed around the campfire with the ceremony performed by a levi-clad ‘angel’!).
As the proud ex-owner of a BSA 250cc C15, I’d certainly enjoy this combination!
There are a number of red wines which go rather nicely with liver. The grape variety Shiraz, now becoming increasingly prevalent in Spain, would be just right but also young Rioja or Navarra – however can they match the orange fruitiness of this particular liver dish?
Well yes, I think they can! Don’t go for oaky wines, a Semi-Crianza or Roble (fewer than six months in oak) would be the maximum if you must have your oak fix – but better to stick with a joven, fruity red of no more than two years of age.