Wine and kippenlevertjes in rode wijnsaus pairings

Chicken livers in a red wine sauce are best combined with a not too heavy, spicy red wine. If you prefer white, choose a full-bodied white wine.

Usual suspects for this wine-food combination are a full-bodied Pinot Noir or a robust Beaujolais. But there are plenty of alternatives from less obvious wine countries.

For a full-bodied white wine, you could think of a Chardonnay from the South of France or a (more surprising) alternative.