What wine to pair with chopped liver

Not the fru-fru French stuff with chicken or goose liver, but the real stuff like my mother used to make with steer liver (or in this case calves liver because it was what they had), sauteed onions and hard boiled eggs (in case the liver didn’t have enough cholesterol). I will use duck fat instead of schmaltz because I do not think I have any fresh schmaltz, but if I saved some from when I made garlic confit in schmaltz, I will use that. It will be an appetizer.

Alsatian Pinot Gris, Riesling, Vouvray. Something with a little residual, but balanced.

Refosco. B’tayavon!

Brad has got the idea.

Chianti?

and fava beans for sure…